How To Make Creamy Sweet Potato Soup
Brimming with the sweet spice of cinnamon and nutmeg, this sweet potato soup is blended into a light and satisfying dish finished with sour cream.
Serves:
Ingredients
- 2tbspbutter
- 1cuponion,(1 medium), chopped
- 2celery ribs,chopped
- 1medium leek,white and light green parts only, sliced
- 1clovegarlic,(1 tsp), chopped
- 1½lbsorange flesh sweet potatoes,(about 2 large), a.k.a. yams, peeled, cut into 1-inch pieces (about 5 cups)
- 4cupschicken stock,use vegetable broth for vegetarian option
- 1cinnamon stick
- ¼tspground nutmeg
- ¼cupheavy cream
- ¾cupmilk
- salt
- pepper
- ¼cupsour cream,or plain yogurt
Instructions
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Melt the butter in a large, thick-bottomed pot over medium-high heat.
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Add the chopped onions and sauté for 3 to 4 minutes, then add the celery and leeks and sauté for 5 more minutes until softened. Add the garlic and cook for 1 minute more.
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Add the sweet potatoes, chicken stock, cinnamon stick, and nutmeg. Increase the heat to high and bring to a boil.
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Reduce to a simmer, and simmer uncovered for about 20 minutes until the sweet potatoes can be easily pierced with a fork.
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Remove the cinnamon stick. Use an immersion blender to purée the soup or work in batches and purée the soup in a standing blender.
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Add the cream and milk to the soup. Heat on medium until the soup is heated through. Add salt and pepper to taste.
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Sprinkle with more black pepper and swirl some water-thinned sour cream or plain yogurt over the soup to serve.
Nutrition
- Calories: 215.56kcal
- Fat: 9.40g
- Saturated Fat: 5.24g
- Trans Fat: 0.12g
- Monounsaturated Fat: 2.81g
- Polyunsaturated Fat: 0.62g
- Carbohydrates: 27.57g
- Fiber: 3.67g
- Sugar: 8.46g
- Protein: 6.00g
- Cholesterol: 27.45mg
- Sodium: 671.73mg
- Calcium: 91.87mg
- Potassium: 549.31mg
- Iron: 1.21mg
- Vitamin A: 693.94µg
- Vitamin C: 5.65mg
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