Recipe finder
So-Creamy Sweet-Potato Soup
- Makes: 8 servings
- Prep 25 mins
- Cook 30 mins
Ingredients
-
1
large onion, chopped (1 cup)
-
2
stalks celery, chopped (1 cup)
-
1
medium leek, thinly sliced or 3 green onions, thinly sliced
-
1
large clove garlic, minced
-
2
tablespoons
butter
-
1 1/2
pounds
sweet potatoes, peeled and cubed (about 5 cups)
-
4
cups
reduced-sodium chicken broth
-
1
3 -
inch
cinnamon stick
-
1/4
teaspoon
ground nutmeg
-
1 1/2
cups
half-and-half or light cream
-
2
tablespoons
maple syrup
-
Sliced leeks (optional)
Directions
- In a 4-quart Dutch oven cook onion, celery, leek or green onion, and garlic in hot butter until onion is tender but not brown.
- Add sweet potato, broth, cinnamon, and nutmeg; bring to boiling. Reduce heat and simmer, covered, 20 minutes or until potato is tender. Remove from heat; cool slightly. Remove cinnamon and discard.
- Transfer mixture, about 1/3 at a time, to blender container or food processor bowl. Cover and blend or process till smooth. Return all soup to the Dutch oven. Stir in half-and-half and maple syrup; heat through.
- To serve, garnish with celery leaves.
Nutrition Facts
(So-Creamy Sweet-Potato Soup)
Servings Per Recipe 8, carb. (g) 29, cal. (kcal) 208, pro. (g) 5, vit. A (IU) 16083, calcium (mg) 81, sat. fat (g) 5, sodium (mg) 381, fiber (g) 3, vit. C (mg) 17, chol. (mg) 25, Fat, total (g) 9, iron (mg) 1