Japanese Sweet Potato & Leek Soup


I made this on a whim when I saw how sad my Japanese sweet potatoes were looking as well as the leeks that had been in the fridge for almost a week. These two are a match made in heaven and this hearty, comforting, nutrient dense soup was too delicious not share! 

Here are some food facts about how these veggies are not only delicious but so good for you! The Japanese sweet potato is crazy high in antioxidants (helps with wrinkles ladies) and are far healthier than the regular white potato. It has fewer calories and carbs (yes please) but you still get that starchy, creamy, comforting vibe of a white potato...so I say it's a no brainer! Then there is the very underrated leek! It is loaded with beneficial fiber, vitamins, minerals and antioxidant that act as anti-cancer, anti-diabetes and heart dicease fighters! Adding these ingredients to your diet in any capacity is a MUST! Okay, let's get to the details :)

Serving size: 4 

Prep time: 5 minutes 

Cook time: 35 minutes 

Total time: 40 minutes 


  • 3 Japanese sweet potatoes 
  • 3 Leeks 
  • 3-4 cloves of garlic
  • 2 tbsp. avocado oil
  • 12 oz. of bone broth (or vegetable broth to make this meal vegan). Favorite clean store bought bone broth, Kettle & Fire
  • 1/4 cup of full-fat coconut milk (optional...adds creaminess & good fats)
  • Topped w/ bacon & micro-greens (optional) 


  • Peel and cube Japanese sweet potatoes, 1 inch cubes. 
  • Thinly slice leeks, white and green parts.
  • Rough chop 3-4 cloves of garlic. 
  • In a dutch oven or large pot, heat 2 tbsp. avocado oil. Once hot, add garlic and soften until lightly brown. 
  • Add potatoes and leeks. Cook for about 10 minutes, giving the veggies a nice browning. 
  • Add broth and cover on low heat. Let cook for about 20-25 minutes, until potatoes are fork tender. 
  • Once potatoes are done, use an emulsion blender to mix it all together in the dutch over or pot. *if you are using a traditional blender, do it in batches. 
  • You may or may not need to add more broth. This is really personal preference in how thick or thin you like your soup...you're the boss. 
  • To add additional creaminess, add 1/4 cup full-fat coconut milk. 
  • Load up your bowl and top with whatever tickles your pickle! I love using nutrient packed micro-greens and bacon because it's BACON! 

Peace and Clean Eats, 


RecipesKaylee Klewein