Sweet Potato Soup
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 182.6
- Total Fat: 4.2 g
- Cholesterol: 8.8 mg
- Sodium: 688.1 mg
- Total Carbs: 29.3 g
- Dietary Fiber: 3.8 g
- Protein: 7.8 g
View full nutritional breakdown of Sweet Potato Soup calories by ingredient
Introduction
I don't like sweet potatoes but this is good I don't like sweet potatoes but this is goodNumber of Servings: 12
Ingredients
-
3/4 c chopped onion
1 c chopped leek
2 large garlic cloves, minced
3 large carrots, sliced thin (1-1 1/2 c.)
1 bay leaf
3 Tbl. unsalted butter
3 Large Sweet potatoes
3 Large baking potatoes
5 c chicken broth
1 1/2 c. water
Directions
12 servings, 1 cup
Cook the onion, leek, garlic, and carrots with the bay leaf and salt and pepper to taste in the butter over moderate heat, stirring, until the vegetables are softened. Add the sweet potatoes, peeled, halved lenghwise, and sliced thin, the baking potatoes (russets) peeled, halved lengthwise, and sliced thin, also, the 5 c. of broth, water, simmer the mixture, covered, for 15-20 minutes, or until the potatoes are very tender, and discard the bay leaf. In a blender puree the mixture in batches until it is very smooth, transferring it as it is pureed to a large saucepan, add the additional broth to thin the soup to the desired consistency, and season the soup with salt and pepper. The soup may be made 1 day in advance, kept covered and chilled, and reheated.
To dress this soup up for fancy occasions, you can add this for the topping when serving...
In a skillet cook pecans, (3/4 c.) in butter with salt to taste over moderate heat, stirring occasionally, for 10 minutes, or until they are golden brown, and transfer them to a paper towel to drain. The pecans may be made 2 days in advance and kept in a airtight container or resealable plastic bag. Divide the soup among bowls and top each serving with a dollop of sour cream and some of the butter pecans.
Number of Servings: 12
Recipe submitted by SparkPeople user COFFEYBEAN.
Cook the onion, leek, garlic, and carrots with the bay leaf and salt and pepper to taste in the butter over moderate heat, stirring, until the vegetables are softened. Add the sweet potatoes, peeled, halved lenghwise, and sliced thin, the baking potatoes (russets) peeled, halved lengthwise, and sliced thin, also, the 5 c. of broth, water, simmer the mixture, covered, for 15-20 minutes, or until the potatoes are very tender, and discard the bay leaf. In a blender puree the mixture in batches until it is very smooth, transferring it as it is pureed to a large saucepan, add the additional broth to thin the soup to the desired consistency, and season the soup with salt and pepper. The soup may be made 1 day in advance, kept covered and chilled, and reheated.
To dress this soup up for fancy occasions, you can add this for the topping when serving...
In a skillet cook pecans, (3/4 c.) in butter with salt to taste over moderate heat, stirring occasionally, for 10 minutes, or until they are golden brown, and transfer them to a paper towel to drain. The pecans may be made 2 days in advance and kept in a airtight container or resealable plastic bag. Divide the soup among bowls and top each serving with a dollop of sour cream and some of the butter pecans.
Number of Servings: 12
Recipe submitted by SparkPeople user COFFEYBEAN.
Member Ratings For This Recipe
-
BENSON37
