Sweet Potato and Leek Soup (Süßkartoffel-Lauch-Suppe)

This Süßkartoffel-Lauch-Suppe (Sweet Potato and Leek Soup) is a comforting and hearty dish from Lower Saxon cuisine. The combination of sweet potatoes and leeks creates a rich and flavorful soup that is perfect for a cozy meal.

Vegetarian Gluten Free Soup Lower Saxon German Cuisine Comfort Food
Sweet Potato and Leek Soup (Süßkartoffel-Lauch-Suppe)

Ingredients

  • 2 large sweet potatoes, peeled and diced
  • 2 leeks, white and light green parts only, sliced
  • 4 cups vegetable broth
  • 1 teaspoon thyme
  • Salt and pepper to taste
  • 1/2 cup heavy cream (optional)

Instructions

  1. In a large pot, sauté the leeks until they are soft.
  2. Add the diced sweet potatoes, vegetable broth, and thyme to the pot.
  3. Simmer the soup for 20-25 minutes, or until the sweet potatoes are tender.
  4. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches.
  5. Season the soup with salt and pepper to taste. If desired, stir in the heavy cream for added richness.
  6. Serve the Süßkartoffel-Lauch-Suppe hot, garnished with a drizzle of cream and a sprinkle of fresh thyme.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
30 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
35g
Protein
5g
Fat
10g

Supplies

Large pot Immersion blender or regular blender Ladle

Tools

Cutting board Knife Soup bowls

Serving suggestions

Serve the Süßkartoffel-Lauch-Suppe with crusty bread or a side salad for a complete meal.

Tips & tricks

For a dairy-free version, you can omit the heavy cream or use a non-dairy alternative.

Cost

$10