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Sweet Potato Leek Soup

Cozy up with a bowl of this delicious, flavorful Sweet Potato Leek Soup. You'll love this healthier twist on the classic potato leek soup. It's easy to make and naturally vegan and gluten-free.

Sweet Potato Leek Soup

Pureed sweet potato soup

As some of you may know, I have an 11 month old son. And I am pretty obsessed with trying to get him to eat a variety of food. 

I wasn't even thinking about baby food when I made this Sweet Potato Leek Soup. I just wanted a flavorful, healthy, easy, filling soup. A soup that goes great with crackers. Or with a baguette that is topped with cheese and broiled.

I realized this would make awesome baby food when I went to puree the soup. Luckily our son thought so too - he ate about a quarter cup before he decided playing with his food is more fun. As usual.

Sweet Potato Leek Soup

Related recipe: Sweet Potato Tian

Sweet Potato Leek Soup

I love this version of the classic potato leek soup. Sweet potatoes have so much more flavor and are so much healthier than white potatoes.

I also use a teaspoon of turmeric in this recipe which adds a bit of antioxidants and anti-inflammatory properties to the soup. I try to add turmeric powder to a lot of my cooking. I love the yellow color and I think turmeric tastes pretty neutral so it goes perfectly well into many dishes. I think this soup is perfect for adding turmeric. 

Give this Sweet Potato Leek Soup recipe a try! It is a great soup during colder weather and even when it is getting a littler warmer out - it's easy to make and something about its bright, festive color makes me want to eat it year round.

Related recipe: Sweet Potato Sausage Soup

Sweet Potato Leek Soup

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sweet potato leek soup in a bowl

Sweet Potato Leek Soup
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4.56 from 78 votes

Sweet Potato Leek Soup

Cozy up with a bowl of this delicious, flavorful Sweet Potato Leek Soup. You'll love this healthier twist on the classic potato leek soup.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dinner, Lunch
Cuisine: American
Servings: 4 servings
Author: Kate


  • 1 large leek - (about ½ lb, or 3 cups sliced leek)
  • 3 garlic cloves
  • 2 tablespoons olive oil
  • 1 pinch red pepper flakes (optional)
  • 1.5 lb sweet potato - (1 very large or 2 medium sweet potatoes)
  • 3 cups vegetable stock
  • 1 teaspoon turmeric powder - (optional)
  • Salt & pepper, to taste - (⅛ teaspoon each is a good start)
  • 2 tablespoons fresh parsley leaves - , chopped, for garnish


  • Prepare all the ingredients: Thinly slice the leek, discarding the tough green parts. Rinse the leek very well - it traps dirt easily. Mince the garlic cloves. Peel the sweet potato and dice into ~2 inch pieces
  • Cook the soup: In a 3-4 quart soup pot, heat the olive oil. Add the sliced leek, minced garlic, and red pepper flakes, if using. Saute over medium heat for 10 minutes, stirring frequently. This will allow the leeks to release their sweet flavor. If you wish, set aside about 2 tablespoons of sauteed leeks for garnish
  • Add the vegetable stock, diced sweet potato, and turmeric. Cover with a lid and bring to a boil. Reduce heat and allow to simmer for 10 minutes, or until the sweet potatoes are fully cooked. 
  • Use an immersion blender to carefully blend the soup until the desired consistency. I like mine mostly smooth with a few chunks of sweet potato left. Season with salt and pepper, if desired. Garnish with fresh parsley leaves and sauteed leeks.


If you have a can of vegetable stock, you may use a 15-oz can + 1 cup of water instead of 3 cups of vegetable stock. It won't make a difference to the flavor of the soup.


Calories: 237kcal (12%) | Carbohydrates: 35g (12%) | Protein: 3g (6%) | Fat: 7g (11%) | Saturated Fat: 1g (5%) | Sodium: 98mg (4%) | Potassium: 606mg (17%) | Fiber: 5g (20%) | Sugar: 7g (8%) | Vitamin A: 24300IU (486%) | Vitamin C: 7mg (8%) | Calcium: 58mg (6%) | Iron: 1mg (6%)

The nutritional information displayed is an estimate and not to be used as dietary or nutritional advice. Consult a nutritionist or dietician for nutritional info based on the exact ingredients you use.


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Tuesday 27th of June 2023

Made this for my grandma. Added salted butter for creamy taste. Delicious


Wednesday 1st of February 2023

I made this soup with Japanese white potatoes and added celery and 2 carrots. I used 1/4 tsp turmeric and a small piece of ginger. It turned out delicious. Thank you!


Tuesday 15th of November 2022

Made this with purple sweet potatoes and an extra splash of vinegar and salt to balance out the sweet. So tasty. Thank you!


Tuesday 15th of November 2022

Oh this would be so beautiful with purple sweet potatoes!! Glad you enjoyed!


Wednesday 9th of November 2022

Awesome soup! Blended it totally. No tumeric, just salt and pepper. Lots of leeks and some onion. Thanks for recipe


Sunday 23rd of January 2022

I was surprised at how easy and how delicious this recipe turned out. The turmeric was the perfect counterbalance to the sweet potato. I just have to say wow.


Monday 24th of January 2022

Thanks so much, Edgar!!

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