After a long day filled with the hustle and bustle of life, there’s something incredibly comforting about a warm bowl of soup. That inviting aroma of sweet potatoes mingling with leeks and spices can instantly transport you to a cozy kitchen moment. Inspired by the vibrant flavors from Maya Feller, this Sweet Potato and Leek Soup not only warms you from the inside out but also brings a touch of gourmet flair to your table.
What I love about this recipe is how it transforms simple ingredients into something exquisite. The earthy sweetness of the sweet potatoes, combined with the aromatic leeks and a hint of heat from cayenne, creates a symphony of flavors that dance on your palate. It’s a dish that balances ease and elegance, making it perfect for both weeknight dinners and special gatherings. Plus, with fun garnishes like crispy potato skins and a dollop of sour cream, you’ll impress guests with minimal effort.
So, gather your ingredients, and let’s dive into this delightful bowl of comfort that will coax you away from those fast-food temptations and back into the joy of homemade goodness!
Why is Maya Feller’s Sweet Potato and Leek Soup irresistible?
Comforting warmth: This soup offers a soothing embrace on chilly days, making every bite a cozy escape.
Flavor explosion: The fusion of sweet potatoes, leeks, and zesty lime creates a vibrant taste sensation that’s hard to resist.
Unique twist: Adding rye whiskey elevates this soup to gourmet status, while crispy potato skins add an unexpected crunch.
Quick and easy: With minimal prep and straightforward cooking steps, it fits perfectly into your busy lifestyle.
Crowd-pleasing appeal: A dish that dazzles guests and family alike, it’s perfect for any gathering or simply a weeknight meal.
Embrace the warmth and flavor with this recipe that truly celebrates the joy of home cooking!
Maya Feller’s Sweet Potato and Leek Soup Ingredients
Prepare to savor the depths of flavor in this delightful soup with the following ingredients!
For the Soup Base
• Sweet potatoes – 5, peeled and chopped; their natural sweetness forms the soul of this comforting soup.
• Avocado oil – 3 tablespoons; its mild flavor allows the other ingredients to shine through beautifully.
• Leeks – 2, chopped; they add a subtle onion-like taste that enhances the overall dish.
• Yellow onion – 1, chopped; a classic flavor-building base that brings warmth and depth.
• Ground turmeric – 2 tablespoons; this vibrant spice offers both health benefits and a lovely color.
• Cayenne pepper – 1/2 teaspoon; just the right touch of heat to spark your taste buds.
• Rye whiskey – 1/2 cup; a splash that adds an unexpected complexity to the soup.
• Low-sodium chicken stock – 6 cups; the comforting broth brings everything together seamlessly.
• Kosher salt and freshly ground black pepper – to taste; seasoning is key for a flavor-packed result.
For Serving
• Lime zest – Zest of 1 lime; introduces a bright citrus note that lifts the whole dish.
• Lime juice – Juice of 2 limes; a tangy finish that balances the soup’s sweetness beautifully.
• Togarashi – 3 tablespoons; this Japanese spice blend adds an exciting twist to the garnish.
• Sour cream – 1 cup, for serving; a creamy top that makes each bowl luscious and rich.
• Cooked quinoa – 2 cups, for serving; makes the soup heartier and adds a delightful texture.
• Fresh cilantro – 1 bunch, chopped, for serving; a burst of freshness that brightens each bite.
Gather these ingredients, and get ready to create a bowl of Maya Feller’s Sweet Potato and Leek Soup that will rekindle your love for homemade comfort food!
How to Make Maya Feller’s Sweet Potato and Leek Soup
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Sauté the sweet potatoes in a large stainless steel pot with 2 tablespoons of avocado oil over high heat. Cook for 3 to 5 minutes until they start to caramelize, then add the chopped leeks, onion, turmeric, and cayenne for a flavorful base.
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Deglaze the pot with the rye whiskey, scraping up any bits stuck to the bottom. Pour in the 6 cups of low-sodium chicken stock and bring to a simmer. Cook for 40 minutes at medium-high heat until all the veggies are tender and the flavors meld beautifully.
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Blend the soup using an immersion blender until smooth and velvety. Season generously with kosher salt and freshly ground black pepper, then stir in the juice and zest of the limes to brighten the flavors.
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Preheat your oven to 400°F for the crispy potato skins.
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Prepare the potato skins by tossing them with the remaining 1 tablespoon of avocado oil. Lay them out on a sheet pan and bake for about 8 minutes, or until crispy. Once done, sprinkle with togarashi for an exciting twist.
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Serve by ladling the rich soup into bowls. Top with a dollop of sour cream, a scoop of quinoa for added texture, and finish with a generous sprinkle of chopped cilantro and crispy potato skins.
Optional: Serve with a lime wedge for an extra zesty kick.
Exact quantities are listed in the recipe card below.
Maya Feller’s Sweet Potato Soup Variations
Feel free to explore these delicious twists, enhancing your soup experience with exciting new flavors and textures!
- Dairy-Free: Substitute sour cream with coconut cream for a rich, creamy, and vegan-friendly topping.
- Spicy Kick: Add an extra 1/4 teaspoon of cayenne or mix in some diced jalapeños for a bolder heat that elevates the taste.
- Herb Infusion: Incorporate fresh thyme or rosemary during cooking for an aromatic herbal note that lingers beautifully.
- Nutty Flavor: Stir in a couple tablespoons of tahini for a warm, nutty twist that complements the sweetness of the sweet potatoes.
- Smoky Depth: Use smoked paprika in place of cayenne to introduce a smoky flavor that pairs perfectly with the sweet root vegetables.
- Texture Twist: Add some diced apple or pear along with the sweet potatoes for a delightful contrast of sweetness and texture, creating a wonderful surprise.
- Chili Flair: Top your soup with a spoonful of chili oil for a glossy finish and added warmth that enhances every bite.
- Earthy Greens: Blend in a couple of handfuls of sautéed kale or spinach just before blending for an added nutritional boost and beautiful green color.
Embrace your inner chef and make this soup uniquely yours with these fun variations!
Make Ahead Options
Maya Feller’s Sweet Potato and Leek Soup is a fantastic option for meal prep enthusiasts looking to save time during busy weeknights! You can prepare the soup base up to 3 days in advance; simply complete steps 1 through 3 and let the soup cool before transferring it to an airtight container for refrigeration. This will keep the flavors intact, so reheating later will still yield that cozy, comforting taste. When you’re ready to enjoy, simply warm the soup on the stovetop and finish with the lime juice, zest, and garnishes just before serving. Don’t forget to prep the crispy potato skins; these can be made in advance and stored in an airtight container for up to 24 hours to maintain their crispiness!
How to Store and Freeze Maya Feller’s Sweet Potato and Leek Soup
Fridge: Store any leftover soup in an airtight container for up to 3 days. Allow it to cool completely before refrigerating to maintain its creamy texture.
Freezer: Freeze the soup in portions for up to 3 months. Make sure to leave space in the containers for expansion as it freezes.
Reheating: To reheat, thaw overnight in the fridge and warm on the stovetop over medium heat. Stir frequently until heated through, adjusting seasoning if needed.
Crispy Skins Storage: Store leftover crispy potato skins in an airtight container at room temperature for up to 2 days, but they are best enjoyed fresh!
Expert Tips for Maya Feller’s Sweet Potato and Leek Soup
- Perfect Sweetness: Ensure your sweet potatoes are ripe and of good quality; this enhances the natural sweetness in the soup and avoids any bland flavors.
- Healthy Fat: Use high-quality avocado oil; it not only provides a healthy fat but also enhances the roasting process without overpowering the other ingredients.
- Whiskey Wisely: When deglazing with rye whiskey, let it simmer for a minute to cook off the alcohol, ensuring a rich flavor without a strong alcoholic taste.
- Consistent Blending: Utilize an immersion blender for a smoother consistency; this avoids the risks of uneven blending or splattering hot soup.
- Balance Flavors: Adjust lime juice and zest at the end of cooking to taste; this brings a fresh brightness that balances the rich, earthy flavors.
- Crispy Skins: Keep an eye on the potato skins while baking; they can go from perfectly crispy to overdone quickly, so check around the 6-minute mark.
What to Serve with Maya Feller’s Sweet Potato and Leek Soup?
Bring your cozy dinner experience to the next level with these delightful pairings that enhance every comforting spoonful.
- Crusty Bread: A warm, toasted loaf perfect for dipping, its crunchy exterior complements the creamy texture of the soup.
- Chilled Salad: A bright, citrusy arugula salad balances the warm flavors of the soup with its peppery notes and zesty dressing.
- Charcuterie Board: Include an assortment of cheeses, olives, and nuts; the variety brings an exciting flair to your meal, encouraging sharing and enjoyment.
- Roasted Veggies: Tender roasted Brussels sprouts or carrots bring a satisfying crunch and earthiness, enhancing the soup’s natural sweetness.
- Grilled Cheese: Crispy, gooey grilled cheese sandwiches elevate your soup moment, creating a nostalgic comfort food pairing made in heaven.
- Spiced Apple Cider: A warm cup of spiced apple cider brings a sweet and spicy element, perfectly complementing the rich flavors of the soup.
- Dark Chocolate Brownies: For dessert, these fudgy brownies add a rich, indulgent finish to your meal, balancing the soup’s savory elements with their sweetness.
Maya Feller’s Sweet Potato and Leek Soup Recipe FAQs
What kind of sweet potatoes should I use for the soup?
Absolutely! Look for firm, smooth-skinned sweet potatoes without any dark spots or blemishes. Ripe sweet potatoes should feel heavy for their size and have a consistent color. The natural sweetness of well-selected sweet potatoes will elevate your soup’s flavor!
How long can I store leftovers in the fridge?
You can store any leftover Maya Feller’s Sweet Potato and Leek Soup in an airtight container for up to 3 days. It’s important to let the soup cool completely before refrigerating to help maintain its creamy texture and flavor.
Can I freeze the soup, and what’s the best method?
Yes! You can freeze it for up to 3 months. I often recommend portioning the soup into freezer-safe containers, leaving some room at the top for expansion. When ready to enjoy, thaw in the refrigerator overnight and reheat on the stovetop over medium heat, stirring regularly until heated through.
How should I store and reheat the crispy potato skins?
Crispy potato skins can be stored in an airtight container at room temperature for up to 2 days. However, to enjoy them at their best, I suggest eating them fresh. If you need to reheat them, pop them back in a preheated oven at 350°F for a few minutes to regain their crispiness.
Is there any dietary consideration I should be aware of with this recipe?
Very good question! This recipe contains rye whiskey, so it’s not suitable for those avoiding alcohol. Additionally, the soup is gluten-free, but make sure your chicken stock is gluten-free if you’re sensitive. If you have dairy allergies, you can skip the sour cream or substitute it with a dairy-free alternative for serving.
Can I add more veggies to the soup?
The more the merrier! This soup is quite adaptable. You can add diced carrots or celery for additional flavor and nutrition. Just remember to sauté them along with the leeks and onions for deeper flavor integration. Enjoy experimenting with flavors!
Maya Feller’s Sweet Potato and Leek Soup: Comfort in a Bowl
Ingredients
Equipment
Method
- Sauté the sweet potatoes in a large stainless steel pot with 2 tablespoons of avocado oil over high heat. Cook for 3 to 5 minutes until they start to caramelize, then add the chopped leeks, onion, turmeric, and cayenne.
- Deglaze the pot with the rye whiskey, scraping up any bits stuck to the bottom. Pour in the 6 cups of low-sodium chicken stock and bring to a simmer. Cook for 40 minutes at medium-high heat until all the veggies are tender.
- Blend the soup using an immersion blender until smooth and velvety. Season with kosher salt and freshly ground black pepper, then stir in the juice and zest of the limes.
- Preheat your oven to 400°F for the crispy potato skins.
- Prepare the potato skins by tossing them with the remaining 1 tablespoon of avocado oil. Lay them out on a sheet pan and bake for about 8 minutes, or until crispy. Once done, sprinkle with togarashi.
- Ladle the rich soup into bowls. Top with a dollop of sour cream, a scoop of quinoa, and finish with a sprinkle of chopped cilantro and crispy potato skins.