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A bowl of roasted sweet potato and leek soup with a spoon.
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5 from 9 votes

Roasted Sweet Potato and Leek Soup

Servings: 8
Author: Teri & Jenny


  • 2 pounds sweet potatoes, peeled and cut into 2 inch chunks
  • 3 ½ tablespoons extra virgin olive oil, divided
  • 2 tablespoons unsalted butter
  • 1 large leek, cleaned and thinly sliced
  • 1 large shallot, diced
  • 2 garlic cloves, minced
  • 1 tablespoon minced thyme
  • 2 teaspoons minced sage
  • pinch fresh nutmeg
  • 2 ½ to 3½ cups warm chicken or vegetable stock
  • salt and pepper to taste

optional garnishes

  • sour cream
  • candied pecan bits
  • diced pancetta


  • Preheat oven to 375˚F.
  • Place sweet potatoes onto a large baking sheet and drizzle with 2 ½ tablespoons oil. Season with salt and pepper and toss together.
  • Roast sweet potatoes for 35 to 40 minutes or until fork tender, tossing halfway through the roasting time.
  • Remove from the oven and set aside.
  • In a large saucepan over medium heat add remaining oil and butter.
  • Add leek, shallots and garlic and sauté for 4 to 5 minutes or until leeks and shallots become slightly translucent. Season with salt and pepper.
  • Add thyme and sage to the leek mixture and continue to sauté for 3 to 4 minutes.
  • Transfer roasted potatoes and leek mixture to the well of a blender and top off with 2 ½ cups of stock. Blend until the mixture is smooth and thick enough to coat the back of a spoon. Add more stock as needed.
  • Pour pureed soup back into the saucepan and season with salt and pepper. Simmer soup for 4 to 5 minutes.
  • Add a pinch of nutmeg and serve with sour cream, diced pancetta and candied pecans, if using.


  • *Makes 2 quarts