Sweet Potato, Leek, and Carrot Soup
So around here, we like to make lunches for the whole week all at once. It’s easy, convenient, and it saves money. One of our favorites is big batch soup. A lot of the time, that’s what we make, and we usually make it with whatever we have around. That’s where this week’s recipe comes from, and I have to say it is one of our best dump and go soups yet. The only thing we didn’t have around the house was the leeks. The sweet potatoes are a nice touch, adding a lot of body and taste without adding a lot of carbs and calories.
This is a pretty straightforward recipe. The most difficult part is washing the leeks, and that’s a breeze. Feel free to add some different spices if you like (I was going to add some chipotle chili powder, because I think it goes really well with sweet potatoes, but alas, I was out), but don’t skip the white pepper. As The Dude would say, “It really ties the recipe together.” Hope you enjoy!
Sweet Potato, Leek, and Carrot Soup
Ingredients:
3 small to medium Leeks
4 Carrots
1/2 Onion
4 Celery Stalks
3 medium Sweet Potatoes, peeled
2 quarts Chicken Stock
1 teaspoon dried Thyme
1/4 teaspoon White Pepper
2 teaspoons Garlic Salt
8 servings, 138 calories, 0.8g fat, 30.9g carbohydrates, 2.8g protein
1. Chop Leeks and add them to a large bowl full of cold water. Once they are all in, swish them around a little to get the sand out. Then, remove the leeks from the water and place in a strainer. If you pour the leeks and water in to the strainer, you’re going to pour all that sand on top, so just grab them out a handful at a time.
2. Remove Leeks from the water bath and add to a large stock pot.
3. Chop carrots, onion, celery, and sweet potatoes, and add to the pot.
4. Add the chicken stock and spices.
5. Cook for about 20-30 minutes or until the sweet potatoes are cooked.
6. Enjoy!
- 3 small to medium Leeks
- 4 Carrots
- 1/2 Onion
- 4 Celery Stalks
- 3 medium Sweet Potatoes, peeled
- 2 quarts Chicken Stock
- 1 teaspoon dried Thyme
- 1/4 teaspoon White Pepper
- 2 teaspoons Garlic Salt
- Chop Leeks and add them to a large bowl full of cold water. Once they are all in, swish them around a little to get the sand out. Then, remove the leeks from the water and place in a strainer. If you pour the leeks and water in to the strainer, you’re going to pour all that sand on top, so just grab them out a handful at a time.
- Remove Leeks from the water bath and add to a large stock pot.
- Chop carrots, onion, celery, and sweet potatoes, and add to the pot.
- Add the chicken stock and spices.
- Cook for about 20-30 minutes or until the sweet potatoes are cooked.
What is your favorite soup vegetable? Let us know in the comments section!
How many servings does this yield?
Hi Alan,
I am actually not sure, but I would guess about 6 servings.