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Recipe Collection

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Simply Sweet Potato Soup

Simply Sweet Potato Soup Related:   gluten-free, low-fat, pareve, Passover, Rosh Hashanah, Shabbat, soup, Sukkot, Thanksgiving, vegan

Prep time: 25 min

Cook time: 45 min

Yield: 8-10 cups

I love serving this soup at Passover (and throughout the winter and early spring) because it is extremely kid AND adult friendly! The natural sweetness from the sweet potatoes make the kids smile, while the adults love having a parve creamy soup to serve at dinner!


  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 3-4 chopped leeks, white parts only (yields approximately 1 cup)
  • 3 large carrots, peeled and diced (yields approximately 1.5 cups)
  • 2-3 large cloves garlic, minced
  • 3 pounds sweet potatoes (about 3 large), peeled and diced
  • 1 medium russet potato, peeled and diced
  • 7 cups water
  • 3/4 cups dry white wine
  • 1 bay leaf
  • Salt and white pepper to taste


Heat oil over medium for about 30 seconds. Add onions and leeks. Cook, stirring often, about 5-6 minutes until translucent. Add the carrots and cook for another 3 minutes. Add the garlic and stir rapidly, cooking for another minute. Add sweet and russet potatoes, broth, bay leaf and wine. Bring to a boil and then simmer for 30-40 minutes until the potatoes are very tender. Discard bay leaf. Puree using immersion blender. Season with salt and pepper to taste.

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