Sweet Potato & Leek Soup

Herbed leek soup with a lot of flavour, and then some more flavour.  This was also my first time making a Bouquet Garni for stock.  The stock is a basic mirepoix and chicken.  The creamy base comes from puréed sweet potato so I guess you could say I’m going back to my French roots… heh heh. (Cause it’s a root vegetable)

Sweet Potato & Leek Soup

Prep Time5 hours
Cook Time1 hour 30 minutes


  • Food Processor



  • 2 lb chicken bones
  • 1 skin of leek
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh parsley
  • 1 bay leaf
  • 4-5 whole peppercorns
  • 2 carrots loosely chopped
  • 2 celery sticks loosely chopped
  • 1 yellow cooking onion
  • 4 L water


  • 1 sweet potato peeled and cubed
  • 1 leek quartered and thinly sliced
  • 1 tsp salt
  • 1 yellow cooking onion chopped
  • 2 garlic cloves



  • Preheat oven to 375F.
  • Lightly salt and roast your bones for 45 minutes.
  • In a large stockpot, combine carrots, celery, onion and roasted chicken bones.
  • Wrap your rosemary, parsley, bay leaf, and peppercorns inside of the leek peel.
  • Tie with twine and place in the stockpot.
  • Pour 4L of water over bones and mirepoix and set to a low simmer for 3-4 hours, covered.
  • Remove bones from stockpot and drain stock with a thin mesh strainer.


  • On a large baking sheet, evenly spread out cubed sweet potato, onion, and garlic cloves and bake for 45 minutes at 375F.
  • Using a food processor or emersion blender, puree roasted onion, sweet potato and garlic with broth.
  • In a small saucepot, saute the leek with a bit of oil and salt.
  • Add leek to soup mixture and bring to heat.
  • Season well.


Served with a Paleo Bun from my friends at Food in the Nud. <3

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