Leek, Squash & Sweet Potato Soup

A blend of thyme, fennel, basil, savory, and lavender, the Herbes de Provence adds delicate and delicious flavours to this kid-friendly soup.

Leek, Squash and Sweet Potato Soup

Photo: Gerri Photography

Leek, Squash & Sweet Potato Soup

Yield: 4 portions


  • 2 tbsp butter
  • 3 cloves garlic, minced
  • 2 1/2 cups leeks, quartered and thinly sliced
  • 3 cups butternut squash, 1/2” cube
  • 3 cups sweet potato, 1/2” cube
  • 6 cups chicken stock
  • 1 tsp Herbes de Provence
  • 1 bay leaf
  • salt and pepper


  1. Melt butter in soup pot. Add garlic and sauté for 1 minute. Add leeks and sauté until soft (about 3-4 minutes).
  2. Add butternut squash, sweet potato, chicken stock and spices.
  3. Simmer uncovered for 10-15 minutes or until vegetables are soft.
  4. Remove bay leaf before serving.

Author: LocalParent

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