Sweet Potato Soup

Sweet potato soup is one of those soups I make when the weather starts to turn from summer to fall. The days are still pleasant, but the evenings get cooler. That’s when I start craving a warm bowl of homemade soup. For this sweet potato and leek soup, I use two leeks, one onion, and sweet potatoes. I season it with cumin and either hot paprika or smoked paprika. Both add extra flavor and a little warmth to the soup. Once the vegetables are tender, I blend everything until smooth. Then I add a little heavy cream for a rich, creamy texture. I like to serve the soup with a dollop of sour cream and a sprinkle of fresh parsley. This easy sweet potato soup is simple to make and full of flavor. The sweet potatoes give it a natural sweetness, while the leeks, cumin, and paprika add depth. It’s a comforting soup that I especially enjoy in early fall. More comforting soup Ideas are here: Cauliflower Soup ( La Cream du Barry) Broccoli Laughing Cow Cheese Soup Red Lentil Soup Turkish Style

• Difficulty: Easy
• Category: Soup
• Cuisine: American

Ingredients

• 2 tbsp olive oil (Any neutral oil can be used instead)
• 2 tbsp unsalted butter
• 1 large onion (Diced.)
• 2 medium leeks (White parts only. Sliced.)
• 2-3 cloves of garlic (Minced.)
• 1 tsp cumin
• hot or smoked paprika (To taste.)
• 4 cups (Vegetable broth or water seasoned with one tbsp. of Better than Bouillon vegetable base can be used instead.)
• 1 1/2 lb sweet potatoes (Peeled and diced.)
• 1/3 cup heavy cream
• salt and black pepper (To taste.)

To serve.

• 1 dollop of sour cream or yogurt
• finely chopped parsley

Instructions

1. Heat the olive oil and butter in a heavy-bottomed pot over medium heat. Once the butter melts, add the chopped onion and cook until soft. Add the leeks and continue cooking until the vegetables are soft and glistening. I add the leeks after the onion because they cook faster and can brown too quickly. Stir in the cumin, hot paprika or smoked paprika, and garlic. Cook for about 30 seconds, just until the garlic and spices become fragrant.
2. Add the vegetable bouillon and diced sweet potatoes. Bring the soup to a gentle boil, then lower the heat and cook for about 20 minutes, or until the sweet potatoes are very soft. Turn off the heat and stir in the heavy cream. Blend the soup until smooth and creamy. Let it cool for a few minutes, then taste and adjust the seasoning if needed. Ladle the soup into bowls and top each one with a dollop of sour cream and a sprinkle of finely chopped fresh parsley.