Cream of Sweet Potato Soup

Cream of Sweet Potato Soup – rich and velvety, creamy and smooth, this pretty soup is perfect for fall and the approaching holiday season.

Cream of Sweet Potato Soup

Shortcuts Make for Easy Preparation

This delicious Cream of Sweet Potato Soup is so easy to make with the help of a couple of shortcuts. The first shortcut is to use the microwave to cook the sweet potatoes. The second shortcut is to use a handheld emersion blend to puree the soup.

I love making creamy soups and used to rely on my food processer. I finally got around to getting the emersion blender, a couple of years ago, and am so glad that I did. It’s so easy to use and clean. It saves so much time and I love that I don’t have an extra multi-part appliance to wash.


Cream of Sweet Potato Soup

This soup has wonderful balance. Brown sugar gives it a touch of sweetness. Nutmeg and cayenne provide just the right amount of spice and a hint of heat.

A dollop of sour cream and a sprinkling of green onions on top give it a bit of tang and crunch.

Cream of Sweet Potato Soup

Great as a Main Dish or First Course

This Cream of Sweet Potato Soup is wonderful as a main dish for dinner. I like to serve it with a green salad and crusty bread.

This pretty soup also makes an elegant first course for a dinner party. It would also add brightness to a buffet for a holiday open house or potluck.

Cream of Sweet Potato Soup

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Yield: 6 main dish servings

Cream of Sweet Potato Soup

Ingredients

  • 3 large sweet potatoes
  • 6 cups chicken broth
  • ¼ cup brown sugar
  • ½ teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • ¼ teaspoon nutmeg
  • 1/8 teaspoon cayenne pepper
  • 1/3 cup whipping cream
  • light sour cream and sliced green onions for topping (optional)

Instructions

  1. Pierce each sweet potato several times with a fork. Place sweet potatoes on a microwave safe place and microwave potatoes for 10 minutes. Flip potatoes over and microwave for an additional 5-10 minutes or until potatoes are soft and cooked.
  2. Remove potatoes from microwave and slit each potato in half lengthwise with a knife. Allow potatoes to cool slightly, until they are cool enough to comfortably handle.
  3. Using a spoon, scoop flesh from potato skins and place flesh in a large soup pot or dutch oven.
  4. Add 2 cups of chicken broth to soup pot. Using a handheld emersion blender puree potatoes and broth, adding additional 4 cups of broth in batches, until a smooth puree is formed.
  5. Heat puree over a medium high heat until it bubbles slightly, about 10 minutes, reduce heat to medium low.
  6. Stir in brown sugar, salt, black pepper, nutmeg and cayenne pepper; cover and simmer for 10 minutes.
  7. Remove soup from heat and stir in whipping cream.
  8. Serve soup topped with a dollop of sour cream and a sprinkling of green onions if desired.

Notes

Instead of using the microwave, sweet potatoes can be baked in a 350°F oven for about 1 and ½ hours.

Rather than using a handheld emersion blender, you can puree the soup, in batches, in a food processor or blender.

You can substitute milk for the whipping cream, you can even leave it out entirely, still tastes great.

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Cream of Sweet Potato Soup - rich and velvety, creamy and smooth, this pretty soup is perfect for fall and the holiday season.

15 comments

  1. Nicole Neverman says:

    Thank you so much for attending week 11 of #PureBlogLove and linking your fantastic blog post. Your cream of sweet potato soup sounds fantastic. I can’t wait to see what you have in store for our party next week Thursday 8 PM EST- Sundays at midnight. Your post has been added to the #PureBlogLove Pinterest board for all to see 🙂 Have a great day!
    Nicole
    Nicole Neverman recently posted…#PureBlogLove Link Party – Week 11My Profile

  2. Maggie says:

    Mmmmm made this soup tonight and it was tasty!! I had a couple of leftover sweet potatoes, regular-sized, so I cut the recipe in half which made 2 bowls. Instead of topping with sour cream I topped with parm cheese. It was SOO yummy and EASY, especially with microwaving the potatoes. I left out the cayenne as my toddler was eating it as well. This soup reminds me of butternut, so creamy and came together in no time at all!! Thank you, will definitely be making again!!

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