The creamy combination of flavours in this leek sweet potato and rosemary soup marinates together perfectly creating a delicious comfort soup. Not only that, it’s really simple and quick to make too!
Spray the bottom of a large saucepan about 5 times with the cooking spray. Turn the heat on high and when the oil begins to bubble turn the heat down to a medium temperature.
Sauté the leeks and garlic for 2 to 3 minutes stirring constantly to ensure they do not burn.
Add the chopped potatoes and rosemary and stir around the pan for a minute or so.
Add the chicken stock and simmer for approximately 20 – 25 minutes until soft.
Puree the soup to a thick consistency either in a food processor or with a stick blender.
Return to the pan and season to taste.
Serve with just a sprinkling of rosemary on top for garnish.