This velvety soup is smooth, comforting, and full of layered flavor. Sweet potatoes and carrots give it natural sweetness, while leeks, garlic, and a splash of white wine add depth. Finished with buttery toasted pecans and a dollop of crème fraîche, it’s a dish that feels both cozy and refined—perfect for fall gatherings, holiday meals, or simply warming up a chilly evening.
INGREDIENTS:
For the soup
3/4 cup finely chopped onion
1 cup finely chopped leek, washed well and drained
2 large garlic cloves, minced
3 large carrots, sliced thin (about 1 1/2 cups)
1 bay leaf
3 tablespoons unsalted butter
2 pounds (about 3 large) sweet potatoes
1 – large russet (baking) potato
5 cups chicken broth plus additional for thinning the soup if desired
3/4 cup dry white wine
1 1/2 cups water
For the toasted pecans
3/4 cup chopped pecans
2 tablespoons unsalted butter
Crème fraîche or sour cream as an accompaniment
METHOD:
In a large pot, melt the butter over medium heat. Add onion, leek, garlic, carrots, bay leaf, and a pinch of salt and pepper. Cook, stirring often, until softened, about 6–8 minutes.
Add sweet potatoes, russet potato, broth, wine, and water. Bring to a simmer, cover, and cook until potatoes are very tender, 15–20 minutes.
Discard the bay leaf. Working in batches, carefully puree the soup in a blender (or use an immersion blender in the pot) until smooth. Return to the pot, add more broth if needed to reach desired consistency, and season to taste with salt and pepper.
The soup can be made 1 day ahead; cool, cover, and refrigerate. Reheat gently before serving.
In a skillet, melt the butter over medium heat. Add pecans and a pinch of salt. Cook, stirring occasionally, until golden and fragrant, about 8–10 minutes. Transfer to paper towels to drain and cool. (Can be made 2 days ahead and stored in an airtight container.)
Ladle soup into bowls. Top each serving with a spoonful of crème fraîche and a sprinkle of toasted pecans.
YIELD: 8 servings
