White Sweet Potato & Leek Soup

If you are not a fan of sweet potatoes, allow me to introduce you to white sweet potatoes. The taste is very similar to their nightshade counterparts, but without all the inflammatory properties.  (Can I get an amen? 😳)  White sweet potatoes are fabulous in soups, and I wanted to showcase them here.

This soup will not punch you in the face.  It is more likely to wrap you in a warm blanket, and get your fuzzy socks for you.  It is delicate, elegant, and even slightly sweet, thanks to the delicious and nutritious leeks.  If you are looking for something warm and comforting for your tum-tum, ladle some of this into your bowl.  Yum!  😋


White Sweet Potato & Leek Soup            By wendisaipkitchen.com

  • 1/4 C. extra virgin olive oil
  • 2 C. white sweet potatoes, peeled and diced
  • 2 C. leeks, white and light green parts, sliced into half moons (about 2 lg.)
  • 1/3 C. grated carrots
  • 1 t. sea salt
  • 1/4 t. black pepper (omit for elimination phase of AIP)
  • 1/4 t. onion powder
  • 1 T. arrowroot starch
  • 2 C. bone broth
  • 1 C. full fat coconut milk
  • Slice green onions for garnish
  1. In a large saucepan, or soup pot, heat EVOO over medium high heat.  Add all vegetables and sauté for five minutes.
  2. Reduce heat to medium low.  Cover.  Sweat vegetables until soft, about ten minutes.
  3. Sprinkle with salt, pepper, and onion powder, then arrowroot starch.  Stir to combine.
  4. Add bone broth and coconut milk.  Bring heat to medium, and heat through.
  5. Garnish with green onions, and serve with a smile.  🙂


  1. Pingback: White Sweet Potato & Leek Soup – Wendi's AIP Kitchen - Cook Recipe

  2. This is long overdue…..I can’t tell you how many times I’ve made this! I was supposed to make it tonight & yes… in 85 degree weather! Besides pizza (a big no-no!), soup is certainly something I could live on every day. This IS elegant in its velvety subtle sweetness! I’ve made it with Japanese sweet potatoes each time since that’s what I had on hand. I now have the regular white sweet potato & will be curious to note if there’s any subtle difference. I’ve made another batch of your bone broth, too, so I’m just rearing to go on this one tomorrow. Love it!

    • Oh YAY! Yes, there is a subtle difference between white sweet potato and Japanese sweet potato. I notice that the Japanese variety oxidize quicker, and turn things sort of a gray color at times. White sweet potatoes are…yeah…velvety-er! And I’m with you: soup all year!

  3. Are the white sweet potatoes, you often use, called Hannahs? Thank you!

    • Hi, Karen! I don’t know for sure, but I did an internet search, and they seem to be the same. I use either white sweet potatoes, or Japanese yams, which have a purple-y pink skin and white flesh. Does this help?

  4. Hi! Great soup- my children loved it! Do you happen to know if it freezes well? I’m interested in taking some on a trip soon.

    • Hi, Adrianne! 👋🏼 I’m happy to hear that you like it – especially the kiddos! 😀 I haven’t tried freezing it, yet, but I imagine that it would freeze well. If you try it, please let us all know how it worked. Somebody else might have the same question. Thank you for taking the time to write! 💕

  5. I’m excited to make this! It’s on my try soon list!
    Just curious, are the leftovers as good when reheated? I’ve noticed with some recipes that have coconut milk that it just doesn’t reheat well.

    • Hi, Laura! Honestly, it’s been a while since I’ve made this recipe, and I don’t remember! I know what you’re saying though. Certainly, things are always better fresh, especially with coconut, but I *think* this recipe would fare well frozen, then reheated. If you make it, you could do a little test by freezing a bit, then reheating to see what you think of the result. I’m all about playing with food! 😄

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