Autumn, Soup
Comments 4

Smokey Sweet Potato Leek Soup

It’s Sunday night. I’ve got all the time in the world, but no great desire to cook something that requires:

  1. Time
  2. Effort
  3. A ton of dishes…

which brought me to this soup. Easy, quick, and all you’ll use for dishes are knives, cutting board, one pot, and a spoon. Hallelujah!

Still high off our Potato Crusted Bacon and Leek Quiche, we wanted to bring the same flavours to the soup, but switch it up just a bit. The key here is to add a teaspoon of liquid smoke as well as a sweet potato. It’ll give it a rich burnt orange colour with the velvety smooth taste of smoke. A hint of cream lends the rich flavour that we crave for fall.

Changing up basic recipes with a few simple variations is a quick and easy way to create a whole new recipe. Let us know your favorite simple variations in the comments section!

RECIPE

Yield: 5 cups

Ingredients:

  • 3 small white potatoes
  • 1 small sweet potato
  • 1 1/2 leeks, thinly sliced
  • 3 stalks celery, sliced
  • 2 carrots, peeled & sliced
  • 2 tbsp diced garlic
  • 5 strips bacon
  • 3 1/2 cups water
  • 1/2 cup cream (I used 5%, but 10% or 18% will make it creamier)
  • 1 tsp liquid smoke
  • 2 tsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 2 tsp crushed red chili peppers
  • salt & pepper, to taste

Method:

  1. Heat about 2 tbsp olive oil in a large pot over high heat. Slice leeks, carrots, and celery, and add to the pot. Add in the garlic and stir occasionally to brown (about 5 – 7 minutes).
  2. Meanwhile, peel and roughly dice white and sweet potato. Once the vegetables are browned, add the potato to the pot. Stir once again.
  3. Add all liquid to the pot – including water, cream, liquid smoke, Worcestershire sauce, and Dijon mustard.
  4. Turn heat to low and let simmer for approximately 30 minutes, until vegetables are softened. Add spices and let simmer for an additional 5 minuets.
  5. Heat a large skillet over medium heat, and cook bacon for 3 minutes each side. Pat dry and let harden.
  6. Using either a hand blender or stand-up, blend soup to desired consistency.
  7. Top with crispy bacon and a fresh cracking of pepper. Enjoy!
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Two food lovers unite to share our current concoctions and latest obsessions. A flavourful savourist vs. the dessert loving vegetarian. Follow us along on our food journey.

4 Comments

  1. Your photos are stunning and this recipe looks like such a winner! I’m a HUGE fan of sweet potatoes and leeks. I would omit the bacon and liquid smoke in this recipe to make it vegetarian (and because I don’t have liquid smoke!). Wow – thanks for the inspiration! BTW, I just discovered your blog and absolutely love it. Thank you for sharing such awesome recipes – I can’t wait to try them out!

    Like

  2. Pingback: Quinoa Stuffed Carnival Squash | Mind Over Marmalade

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