Sopa de Alho-Francês com Batata-Doce 🇵🇹 Portuguese Leek & Sweet Potato Soup

There is just something about a big pot of Portuguese sopa simmering on the stove that feels like home. ♥️ This Sopa de Alho-Francês com Batata-Doce is creamy, comforting and made with simple ingredients like leeks, Portuguese sweet potatoes, carrots, onion and garlic.

The soup is blended until creamy without adding any cream, then I add some of the leeks and carrots back into the pot for texture. And because I can never leave well enough alone 😂, I finished mine with an optional crispy chouriço crumble, fresh parsley and a drizzle of olive oil.

Simple ingredients, lots of flavour and exactly the kind of sopa I want when the cooler weather starts rolling in. 🇵🇹🥣

Jump to:

• What Is Alho-Francês? 🌿
• Why I Used Portuguese Sweet Potatoes 🍠
• Why You’ll Love This Portuguese Leek Soup
• Ingredients You’ll Need 🥣
• How to Make Portuguese Leek and Sweet Potato Soup
• Tips for the Best Sopa de Alho-Francês
• Substitutions and Variations
• How to Serve Portuguese Leek Soup 🍞
• Make Ahead, Storage & Freezing
• Frequently Asked Questions
• More Portuguese Recipes You’ll Love 🇵🇹
• From My Cozinha to Yours ♥️
• Sopa de Alho-Francês com Batata-Doce 🇵🇹 Portuguese Leek & Sweet Potato Soup

What Is Alho-Francês? 🌿

One of my favourite things about Portuguese cooking is how even the simplest vegetables can turn into something so comforting.

In Portuguese, leek is called alho-francês. The name literally translates to “French garlic,” even though we know it as a leek. Leeks belong to the same allium family as onions and garlic, which makes them perfect for the kind of simple vegetable soups you find all over Portugal.

Portuguese sopa doesn’t need to be complicated. Potatoes, carrots, onions, greens and whatever vegetables are available can become something completely different with a little olive oil, a pot of broth and, of course, the varinha mágica. 😂

For this version, I used three whole leeks. I used some of the white portion in the base of the soup and saved the remaining leek to add after blending. That gives you a beautiful creamy base while still leaving some vegetables and texture in every spoonful.

Why I Used Portuguese Sweet Potatoes 🍠

This time I had Portuguese-style sweet potatoes on hand, so that’s what went into the pot.

The variety I use has a reddish-purple skin with a pale interior and is similar to the Japanese-style sweet potatoes you’ll commonly find at the grocery store. They have a denser texture and a lovely natural sweetness.

I used three sweet potatoes in this soup, and I loved the subtle sweetness they gave the broth.

If you don’t have them, don’t worry. Regular potatoes work beautifully too. They’ll give you a more neutral, classic vegetable-soup flavour.

That’s one of the things I love about sopa. Use what you have. Our avós weren’t running to five different stores because they were missing one potato. 😂♥️

Why You’ll Love This Portuguese Leek Soup

This is one of those recipes that tastes like you did much more work than you actually did.

There’s no cream needed. The potatoes naturally create that creamy consistency once everything is blended.

You also get two different textures from the vegetables. Some of the leeks and carrots cook in the base and get blended, while the rest are added afterward.

And then there’s that optional chouriço crumble. 🤌🏼

You absolutely do not need it, but crispy Portuguese chouriço with a little olive oil over that slightly sweet soup is SO good.

Ingredients You’ll Need 🥣

Leeks / Alho-Francês

I used 3 leeks. Wash them very well because dirt loves hiding between those layers. Part of the leeks goes into the soup base, while the remaining chopped leek is added after blending for texture.

Portuguese Sweet Potatoes

I used 3 sweet potatoes. Mine were a mix of sizes, with one quite large and two smaller ones. Peel and cube them before adding them to the pot.

You can substitute regular white or yellow potatoes.

Carrots

You’ll need 2 carrots, shredded and divided. One carrot cooks in the soup before blending, while the second is added afterward.

Onion

One chopped yellow onion creates the beginning of our soup base.

Garlic

Use 3 to 4 large garlic cloves. You know I’m always going to tell you that if you love garlic, use the fourth. 😂🧄

Bay Leaf

One bay leaf goes into the pot while everything simmers.

And PLEASE remember to take it out before you blend. 😂🌿

Chicken Broth

I used 4 cups chicken broth.

You can also prepare chicken broth using Knorr chicken bouillon according to the package directions.

Water

You’ll need 4 cups water, with a little extra available in case you want to thin the soup after blending.

White Pepper

Add to taste. I love white pepper in soups because it gives warmth without overpowering everything else.

Olive Oil

A good Portuguese olive oil is used to start the soup and can also be drizzled over each bowl when serving. 🇵🇹

Optional Chouriço Crumble

Remove the casing from Portuguese chouriço, crumble the meat and fry it in a little olive oil until browned and crispy.

This is optional, but it took this soup to another level. 🤌🏼

How to Make Portuguese Leek and Sweet Potato Soup

1. Start With the Onion

Add olive oil to a large soup pot over medium heat.

Add the chopped onion and cook gently until it begins to soften and turn translucent. You don’t need to brown it. We just want to start building that beautiful base.

2. Add the Leeks

Add about half of your prepared leeks to the onion (use the white bottom half of the leek).

Cook gently for several minutes until the leeks begin to soften.

Save the remaining leek because we’re adding it back into the soup later.

3. Add the Garlic

Add 3 to 4 chopped garlic cloves and cook briefly until fragrant.

Don’t let the garlic burn.

4. Add One Carrot

Add 1 shredded carrot to the pot.

Save the second shredded carrot for later.

5. Add the Sweet Potatoes

Add your 3 peeled and cubed Portuguese sweet potatoes and stir everything together.

6. Add the Bay Leaf and Liquid

Add:

1 bay leaf
4 cups chicken broth
4 cups water
Salt to taste
White pepper to taste

Bring everything to a boil, then reduce the heat and allow the soup to gently simmer until the sweet potatoes and vegetables are completely tender, approximately 20 to 25 minutes.

7. REMOVE THE BAY LEAF 😂

I’m giving this its own step because we all know somebody is going to forget.

Take that bay leaf out before your varinha mágica goes anywhere near this soup!

8. Blend Until Creamy

Using an immersion blender or varinha mágica, blend the soup directly in the pot until smooth and creamy.

Now check your consistency.

If you prefer a thinner Portuguese-style sopa, add a little additional hot water until it reaches the consistency you like.

Taste again and adjust your salt and white pepper if necessary.

This is important because the final amount of seasoning will depend on how salty your chicken broth or bouillon was.

9. Add the Remaining Leeks and Carrot

Once the soup has been blended, add the remaining chopped leek and remaining shredded carrot.

Allow the soup to gently simmer until those vegetables are tender but still have some texture.

I love doing it this way because you get that beautiful creamy base while still seeing little pieces of vegetables throughout the soup. 🥕🌿

Optional Crispy Chouriço Crumble 🔥

Now THIS is where we have a little fun.

Remove the casing from your chouriço and crumble it into small pieces.

Heat a small drizzle of olive oil in a frying pan over medium heat.

Add the crumbled chouriço and fry until browned and slightly crispy.

That’s it.

You can serve the sopa exactly as it is, but that salty, smoky chouriço against the slightly sweet batata-doce is 👌🏼.

How I Garnish It ✨

Spoon the hot soup into your bowl and finish with:

Fresh chopped parsley
A little crispy chouriço crumble
A drizzle of good Portuguese olive oil

All of these are optional, but presentation-wise, I LOVE how the red chouriço, bright parsley and golden olive oil look against the creamy soup.

Simple but beautiful. ♥️🇵🇹

Tips for the Best Sopa de Alho-Francês

    ●    Wash those leeks! Slice them open and wash carefully between the layers because they can hold quite a bit of dirt.
    ●    Don’t brown the vegetables. Keep the heat moderate and gently soften your onion and leeks.
    ●    Remove the bay leaf before blending. I will say it as many times as necessary. 😂
    ●    Don’t add all your water at the end at once. If the soup is too thick after blending, add additional hot water a little at a time.
    ●    Taste after blending. Broths and bouillon vary significantly in saltiness, so make your final seasoning adjustment once the soup is blended.
    ●    Don’t overcook the vegetables added at the end. We want those pieces tender while maintaining a little texture.

Substitutions and Variations

No Portuguese sweet potatoes?
Use regular potatoes instead. The flavour won’t be quite as sweet, but you’ll still get a beautiful creamy soup.

No chicken broth?
Use chicken bouillon prepared according to the package directions.

Want it vegetarian?
Use vegetable broth and leave off the chouriço.

Don’t want chouriço?
Skip it completely. The soup stands beautifully on its own.

Prefer completely smooth soup?
Add all the carrots and leeks before simmering and blend everything together.

How to Serve Portuguese Leek Soup 🍞

For me, sopa and bread just belong together. Serve this with a fresh papo seco, crusty Portuguese bread or broa for dipping.

It works beautifully as a light lunch, an easy weeknight dinner or as the first course before a larger Portuguese meal.

And if you make the chouriço crumble, put it on right before serving so you keep that beautiful crispy texture.

Make Ahead, Storage & Freezing

Can I Make It Ahead?

Absolutely. In fact, sopa is one of those things I love having ready in the fridge for busy days.

Prepare the soup, cool it and refrigerate it in an airtight container.

For the best texture, I recommend preparing the chouriço crumble separately and adding it when you’re ready to serve.

How Long Does It Last in the Fridge?

Store the cooled soup in an airtight container in the refrigerator and enjoy within 3 to 4 days.

Can You Freeze Portuguese Leek Soup?

Yes. Let the soup cool completely and freeze it in freezer-safe containers.

For best quality, use within about 2 to 3 months.

Leave the parsley, olive oil and chouriço garnish off before freezing and add those fresh after reheating.

How to Reheat

Warm gently on the stovetop over medium-low heat, stirring occasionally.

The soup may thicken after sitting in the fridge, especially because of the sweet potatoes. Add a splash of water or chicken broth while reheating until you reach your preferred consistency.

Frequently Asked Questions

What does alho-francês mean?

Alho-francês is the Portuguese word for leek. Although the literal translation sounds like “French garlic,” it refers to the vegetable we call leek in English.

Can I use regular potatoes instead of sweet potatoes?

Yes! Regular potatoes are an easy substitute and will give the soup a more neutral flavour.

Is Portuguese sweet potato the same as Japanese sweet potato?

Some Portuguese sweet potato varieties and Japanese sweet potatoes can be very similar, particularly the varieties with reddish-purple skin and pale flesh. Depending on where you live, a Japanese-style sweet potato can work beautifully in Portuguese recipes calling for a firm, pale-fleshed batata-doce.

Do I need to peel the sweet potatoes?

For this blended soup, I recommend peeling them so you get the smoothest consistency.

Do I have to use chouriço?

Not at all. The chouriço crumble is completely optional.

Can I make this soup completely smooth?

Absolutely. Instead of reserving some carrot and leek, cook all of the vegetables together and blend the entire pot.

Why is my soup too thick?

Sweet potatoes naturally thicken the soup. Simply add hot water or chicken broth a little at a time until you reach the consistency you like.

Can I use a regular blender?

Yes, but be extremely careful blending hot liquids. Work in batches and follow your blender manufacturer’s instructions for hot foods. An immersion blender is definitely the easiest option here.

More Portuguese Recipes You’ll Love 🇵🇹

If you love a comforting bowl of sopa, try some of my other Portuguese recipes:

Sopa de Couves
Feijão Verde Guisado
Arroz de Frango
Bacalhau com Broa

From My Cozinha to Yours ♥️

There is something about Portuguese sopa that will forever remind me that good food doesn’t need to be complicated.

A few vegetables, olive oil, garlic and a big pot can turn into something that feeds the whole family. That’s the kind of cooking I want to keep bringing into my own home and hopefully yours too. 🇵🇹♥️

If you make my Sopa de Alho-Francês com Batata-Doce, leave me a rating and comment below. I LOVE seeing these Portuguese recipes being made in your cozinhas.

And don’t forget to follow Rainha da Cozinha for more Portuguese recipes, family cooking and a little modern-day avó life. 👑🇵🇹