Creamy Sweet Potato and Leek Soup

Adapted from Cooking Light.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 servings
Author Andrea Meyers


  • 2 pounds sweet potatoes, about 2 large
  • 2 teaspoons olive oil
  • 1 leek, thinly sliced and rinsed well
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground merkén
  • 4 cups vegetable stock
  • 1/4 teaspoon kosher salt


  • shaved fresh Parmesan or Grana Padano cheese
  • flat leaf parsley
  • ground merkén


  • Scrub the sweet potatoes clean and prick them all over with a fork. Microwave according to your manufacturers directions until the potatoes are tender. Cool slightly and peel.
  • Heat the olive oil in the pot and swirl it around. Add the leeks and sauté until soft, about 2 minutes. Add the cumin, merkén, vegetable stock, and salt and bring to a boil. Reduce heat to a simmer and add the sweet potatoes, mashing in gently. Puree the soup with the immersion blender and allow to simmer for about 3 to 4 minutes. Ladle into bowls and garnish with cheese, parsley, and merkén to taste.


  • 4-quart heavy bottom pot with lid
  • microwave
  • immersion blender or regular blender
Recipe Notes
The original recipe from Cooking Light calls for microwaving the potatoes to save time on a busy weeknight. I skip the water bath for the potatoes and just microwave them au natural. I also use leeks instead of onions, vegetable stock instead of chicken stock, and skip the bacon altogether for a meatless dish. Though I must say it’s fabulous with bacon, too.