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Leek And Sweet Potato Soup

A sweet and creamy take on a classic recipe

Course Soup
Total Time 45 minutes
Servings 8


  • 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
  • Salt
  • Pepper

To Garnish

  • Crème fraiche
  • Almonds diced
  • Fresh chives


  1. Cut leeks, removing outer layer. Split them once lengthways and slice them fine.

  2. In a large saucepan, melt the butter, add the leeks, onions and potatoes, stir to coat.

  3. Season with salt & pepper, then cover and let the vegetables sweat on low heat for 12-15 minutes.

  4. 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.

  5. Let it cool a bit before blending to a purée.

  6. Add almonds, a swirl of crème fraîche and sprinkle with freshly snipped chives or parsley.