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This leek, sweet potato and rosemary soup is addictive. The combination of flavours marinates together perfectly creating such a delicious creamy comfort soup. Not only that, it’s really simple and quick to make too, in less than one hour!!

Leek, Sweet Potato and Rosemary Soup

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!
Course Lunch
Cuisine International
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Calories 336kcal
Author Neil


  • Low calorie cooking spray
  • 2 leeks finely diced
  • 2 cloves garlic crushed
  • 4 large sweet potatoes peeled and chopped (approx. 1kg)
  • 1 tsp fresh rosemary finely chopped
  • 1 L chicken stock
  • Freshly ground salt and pepper
  • A sprinkling of rosemary for garnish


  • 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.



This soup is perfect for freezing.


Calories: 336kcal | Carbohydrates: 66.1g | Protein: 11.1g | Fat: 3.3g | Saturated Fat: 0.9g | Cholesterol: 7.6mg | Sodium: 509.5mg | Fiber: 8.4g | Sugar: 16.2g | Vitamin A: 10050IU | Vitamin C: 17.3mg | Calcium: 110mg | Iron: 3.1mg