Sopa de Alho-Francês com Batata-Doce 🇵🇹 Portuguese Leek & Sweet Potato Soup
A creamy Portuguese-inspired leek and sweet potato soup made with alho-francês, Portuguese sweet potatoes, carrots, garlic and chicken broth. Part of the vegetables are blended for a silky base while fresh leeks and carrots are added back for texture. Finish with optional crispy chouriço, parsley and Portuguese olive oil.
Ingredients
- 2 tablespoon olive oil
- 1 medium onion chopped
- 3 leeks, thoroughly washed chopped and divided
- 3-4 large cloves of garlic
- 2 carrots, shredded and divided
- 3 portuguese-style/ Japanese-style sweet potato peeled and cubed
- 1 bay leaf
- 4 cups chicken broth can sub for knorr chicken cube
- 4 cups water add more if needed
- salt to taste
- white pepper to taste
Optional Chouriço Crumble
- 1 Portuguese chouriço, casing removed crumbled
- drizzle of olive oil
Garnish
- Fresh chopped parsley
- Extra virgin Olive Oil
- Crispy Chouriço
Instructions
- 1. Heat 2 tablespoons olive oil in a large soup pot over medium heat.
- 2. Add the chopped onion and cook gently until softened and translucent.
- 3. Add about half of the chopped leeks (the white part only, bottom half) and cook for several minutes until softened. Reserve the remaining leeks for later.
- 4. Add the garlic and cook briefly until fragrant, being careful not to burn it.
- 5. Add 1 shredded carrot and bay leaf, reserving the second carrot for later.
- 6. Add the peeled and cubed sweet potatoes and stir everything together.
- 7. Add 4 cups chicken broth and 4 cups water. Season with salt and white pepper to taste.
- 8. Bring to a boil, then reduce to a gentle simmer. Cook for approximately 20 to 25 minutes, or until the sweet potatoes and vegetables are completely tender.
- 9. Remove and discard the bay leaf before blending.
- 10. Using an immersion blender, blend the soup until smooth and creamy.
- 11. Check the consistency. If the soup is thicker than you prefer, add additional hot water a little at a time. Taste and adjust the salt and white pepper as needed.
- 12. Add the remaining chopped leeks and remaining shredded carrot to the blended soup.
- 13. Gently simmer until the newly added leeks and carrots are tender but still retain some texture.
- 14. If making the optional chouriço crumble, remove the casing from the chouriço and crumble it into small pieces. Heat a small drizzle of olive oil in a frying pan over medium heat. Add the chouriço and fry until browned and crispy.
- 15. Ladle the soup into bowls. Garnish with fresh chopped parsley, crispy chouriço crumble and a drizzle of extra virgin olive oil, if desired.
Notes
Portuguese sweet potato: I used a pale-fleshed Portuguese-style sweet potato similar to Japanese sweet potato. Regular potatoes can be substituted.
Chicken broth: chicken broth or If using bouillon, prepare according to the package directions and be mindful of additional salt.
Consistency: Sweet potatoes naturally make this soup thick and creamy. Add additional hot water after blending if you prefer a thinner sopa.
Chouriço: Completely optional, but the salty, crispy chouriço is a delicious contrast to the slightly sweet batata-doce.
Bay leaf: Always remove the bay leaf before blending.
Storage: Refrigerate cooled soup in an airtight container for 3 to 4 days.
Freezing: Freeze without the garnishes for up to 2 to 3 months for best quality.
Reheating: Reheat gently on the stovetop. Add a splash of water or chicken broth if the soup has thickened.
