Sweet Potato and Leek Soup

Total Time
45 min
9 min
36 min
Leek soup is traditionally made with white potatoes, but here’s a delicious twist on the old favorite.


olive oil

1 Tbsp

uncooked leek(s)

2 medium, (about 3⁄4 pound), cleaned and sliced (white and light green parts only)

garlic clove(s)

1 medium clove(s), minced

uncooked sweet potato(es)

3 medium, (about 1 1⁄2 pounds), peeled and cubed

reduced-sodium chicken broth

6 cup(s)

fat-free half-and-half

¼ cup(s)

ground nutmeg

tsp, or to taste


¼ cup(s), fresh, chopped


  1. Heat the oil in a large nonstick saucepan over medium heat. Add the leeks and garlic and cook, stirring frequently, until the leeks are tender, about 6 minutes. Add the sweet potatoes and broth; bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, until the potatoes are fork-tender, about 25 minutes.
  2. Remove the pan from the heat; let the mixture cool for a few minutes. Transfer the mixture in batches to a blender or food processor and puree. Return the soup to the pan. Stir in the half-and-half and nutmeg; return to a simmer. Serve sprinkled with the chives. Yields 1 1/3 cups per serving.


Leeks often contain sand in between their layers. Here’s how to clean them: Trim away most of the dark green tops and the roots, leaving the root end intact to hold the layers together. Slice the leek lengthwise to within a half inch of the root end. Hold the leek by the root end, fan open the layers, and rinse thoroughly under cold running water.

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