Creamy Sweet Potato and Leek Soup


  • 3 oz thick-cut applewood smoked bacon, cut into 1-in. pieces
  • 1 tbsp olive oil
  • 1 large leek, thinly sliced
  • 1 1/2 tsp kosher salt
  • 2 large sweet potatoes, peeled and chopped (6 cups)
  • 4 cups low salt chicken broth
  • 2/3 cup heavy cream
  • 2 tbsp fresh chopped chives
  • Freshly ground black pepper
  • Crushed red pepper


  1. Place bacon in a large pot or Dutch oven over medium; cook until crispy, 6 to 10 minutes. Transfer to a towel-lined plate.
  2. Add oil to pot. Add leek and salt; cook, stirring frequently, until softened, about 4 minutes. Add potatoes and broth; bring to a boil over high. Reduce heat to low and simmer, partially covered, until potatoes are fork-tender, 12 to 14 minutes.
  3. Blend potato mixture with an immersion blender until smooth. (Or transfer to an upright blender. Cover with lid, remove center piece, and place a clean towel over opening. Blend until smooth.) Stir in cream.
  4. Serve soup topped with bacon, chives, crushed red pepper, and, if desired, another swirl of cream.
Laura Mariano

Written by Laura Mariano

Laura Mariano is a food blogger who founded Recipes By to make cooking easier. Growing up on a farm in Spain, Laura was inspired by exquisite dishes prepared using simple ingredients. Laura Mariano is particularly known for making anyone can cook.

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