Creamy Sweet Potato Soup


Creamy Sweet Potato Soup

Looking for a special soup to serve this holiday season? Consider this creamy sweet potato soup!

It has a base of onions, celery, leeks, and garnet sweet potato yams. It’s seasoned with warm holiday spices of cinnamon and nutmeg, giving the soup hints of pumpkin pie and glazed yams, as if someone slipped some of each into the blender when the soup was being puréed.

We adapted this recipe from one in an old issue of Bon Appetit, changing it up slightly—ditching the maple syrup the original called for (the sweet potatoes are sweet enough), and cutting back on the cream. It’s terrific with a little sour cream or plain yogurt swirled in on top!


Creamy Sweet Potato Soup Recipe

Ingredients

  • 2 Tbsp butter
  • 1 medium onion, chopped (about 1 cup)
  • 2 celery ribs, chopped
  • 1 medium leek, white and light green parts only, sliced (see How to Clean Leeks)
  • 1 clove garlic, chopped (1 teaspoon)
  • 1 1/2 pounds (about 2 large) orange-flesh sweet potatoes (a.k.a. yams), peeled, cut into 1-inch pieces (about 5 cups)
  • 4 cups chicken stock (use vegetable broth for vegetarian option)
  • 1 cinnamon stick
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup whipping cream
  • 3/4 cup milk
  • Salt
  • Pepper


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