Roasted Sweet Potato, Apple and Leek Soup

This recipe serve six or more.


  • 3 Sweet potatoes, peeled and diced to half-inch pieces
  • 1 apple, any favorite variety, peeled, cored and diced to half-inch pieces
  • 2 Tbsp. canola oil
  • 2 Tbsp. canola oil
  • 1 Cup diced onions
  • 2 Cups diced leeks
  • 3 Cups of low-sodium chicken broth
  • To taste, salt, black pepper and sugar


  • Preheat oven to 425 degrees Fahrenheit. On a baking sheet, lay out the sweet potato and apples. Drizzle evenly with the first measure of canola oil, tossing to coat well. Spread everything out in a single layer for even roasting. Roast in the oven for about 30 minutes or until tender and light golden brown, stirring occasionally.
  • In a heavy-bottom soup pot, heat the second measure of canola oil. Add the onions and leeks. Cook, stirring for about five minutes, or until softened and only a very light golden on the onions. Add the roasted sweet potatoes to the soup pot. Add the chicken broth to the pot, cover and simmer for about 10 minutes. Puree, using a hand potato masher or immersion blender, until you reach your desired consistency. Season soup to taste with salt, pepper and sugar. Garnish with thinly sliced apples. Enjoy!

Lincoln Culinary Institute 

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