Sweet potato and leek soup

SmartPoints® value per serving
Total Time
45 min
9 min
36 min
Leek soup is traditionally made with white potatoes, but this recipe is a delicious twist on the old favorite. Made with sweet potatoes, it is the ideal dish for a fall day—or a few fall days, since it makes enough for 6 servings. Here's a trick to the preparation: Leeks often contain sand in between their layers, so before you make this soup, trim away most of the dark green tops and the roots, leaving the root end intact to hold the layers together. Then, 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. After that, you'll be all good to go!


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.