We have always loved soup in this house especially leek and potato soup. The creamier the better we always say. We also are all about changing things up and creating new things to eat. So we sweetened my version of Leek & Potato soup up with sweet potatoes instead of normal potatoes. It came out just as creamy and just as smooth and delicious as it’s original version. OK, actually I prefer this version more. No horns tooting though.
What I love most about soup is that it can be served so many different ways. It can be a starter or a main meal. It can be dressed with creme fraiche, chives and almonds like I have done or just a little salt and pepper on top. Serve it in a cup or a bowl with a spoon. The ideas, options, and styles are endless with soup.
Why Use Sweet Potatoes?
Like most people I love potatoes, but sweet potatoes are extra special and often totally overlooked. The are highly nutritious and a great source of fibre, vitamins and minerals. Sweet potatoes have 2 types of fibre, which is great for gut health too. We love our treats, but eating healthy in general is so important and I like to know I’m giving my kids a good nutritious meal, which this leek and sweet potato soup recipe does.
Leek And Sweet Potato Soup
A sweet and creamy take on a classic recipe
- 3 Large leeks
- 1 Medium Onion diced
- 2 Small sweet potatoes peeled and diced
- 1 Medium white potato peeled and diced
- 50 g Butter
- 875 ml Vegetable stock
- 250 ml Milk
- Crème fraiche
- Almonds diced
- Fresh chives
Cut leeks, removing outer layer. Split them once lengthways and slice them fine.
In a large saucepan, melt the butter, add the leeks, onions and potatoes, stir to coat.
Season with salt & pepper, then cover and let the vegetables sweat on low heat for 12-15 minutes.
Add the stock & milk, bring to simmer, cover for 15-20 mins or until the vegetables are soft. Be careful not to let it boil over.
Let it cool a bit before blending to a purée.
Add almonds, a swirl of crème fraîche and sprinkle with freshly snipped chives or parsley.
How To Serve Leek And Sweet Potato Soup
One of the great things about soups is that they can either be a starter before you main meal, or they can be served as a hearty meal themselves. With this recipe I swirl in crème fraîche and sprinkle with chopped almonds and chives. They taste great, but it’s ok if you don’t have one (or any) of them to hand – the soup is still delicious on it’s own. You can experiment with different soup toppings of your own too.
How To Get Kids To Eat Soup
I was always skeptical my kids wouldn’t like soup. I never remember having soup as a kid myself but when I started weaning my kids I thought isn’t puree close to soup style anyways. So I started making my soups really thick and chunky at first which is great for autumn/winter soups for comfort. Then I thinned them out more and more. Now they love the lighter spring/summer soups as much as my hearty autumn/winter soups. We make all kinds of combinations too. I think they secret just like helping me wash, chop, and blend vegetables but either way they still eat it.
Alternative Soupe Recipes
Once you’ve got them loving soups there is no end of ideas for tasty recipes to get them eating all kinds of veggie goodness. How about trying:
What is your favorite soup to make at home? Do you have different soups for different seasons? Why not pin this one using the photo below to add to your own pinterest boards for later. Let me know what you think if you try my recipes out by tagging me on social media @letstalkmommy I would love to hear about it or see your version!