Sweet potato soup balances sweet and savory with onions, garlic, onions and leeks, along with some nutmeg and cinnamon. Creamy and satisfying!
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Looking for a special soup for this holiday season? Consider this creamy sweet potato soup!
We took this recipe from one in an old Bon Appétit and tweaked it slightly—omitting the maple syrup the original called for (the sweet potatoes are sweet enough) and reducing the cream.
We start the soup by cooking a base of onions, celery and leeks in butter. Then we add sweet potatoes, chicken broth and spices, let it simmer for 20 minutes and puree until smooth. At the end we stir in some milk and cream and add a strudel of sour cream to serve. Simply!
The festive spices of cinnamon and nutmeg give the soup a hint of pumpkin pie and glazed yams, as if someone added a little bit of each to the blender while pureeing the soup.
What if I don’t make milk?
Feel free to use another cup of broth in place of the milk and cream, or use coconut milk (canned) or soy milk in place of the regular milk and cream.
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What to serve with this soup
I love creamy soups served with some crusty bread for dipping. Serve the soup alone as a main dish or paired with beef, pork, chicken, or black beans. Rich and creamy, the soup pairs well with a side salad of fresh lettuce in a light vinaigrette.
How to store, freeze and reheat this soup
This soup should keep, covered, in the refrigerator for several days.
Typically, soups with cream don’t do well for freezing and reheating. If you want to make the soup ahead of time, do step 3 and omit the milk and cream. Freeze the soup, thaw in a saucepan over low heat until warm, then add milk and cream.
Who doesn’t love a creamy bowl of soup?
- Simple carrot soup
- Roasted Kabocha Pumpkin Soup
- Roasted Sweet Potato Soup
- Curry Squash and Pear Soup
- Creamy pumpkin soup with smoked paprika
Creamy sweet potato soup
If you want to make this soup dairy-free, you can replace the cream and milk in this recipe with either additional broth, which makes the soup thinner, or soy milk or coconut milk. Skip the sour cream or yogurt topping and use olive oil instead of butter.
ingredients
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2 tablespoon butter
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1 Middle Onionchopped (about 1 cup)
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2 Celery ribs, chopped
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1 Middle Leekonly white and light green parts, cut into slices (see cleaning leeks)
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1 clove garlicchopped (1 teaspoon)
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1 1/2 pounds (approx 2 big) orange flesh sweet potatoespeeled, cut into 1-inch pieces (about 5 cups)
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4 cups chicken brothstore bought or homemade (use vegetable broth for vegetarian option)
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1 cinnamon stick
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1/4 teaspoon ground nutmeg
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1/4 Cup heavy cream
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3/4 Cup milk
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Salt
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pepper
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1/4 Cup sour cream or plain yoghurt
method
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Cooking onions, celery, leeks and garlic:
Melt the butter in a large, heavy-bottomed saucepan over medium-high heat. Add the chopped onions and sauté 3 to 4 minutes, then add the celery and leeks and sauté another 5 minutes until tender. Add the garlic and cook a minute more.
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Prepare and cook soup:
Add the sweet potatoes, chicken broth, cinnamon stick, and nutmeg. Increase the heat to high and bring to a boil. Reduce to a simmer and simmer, uncovered, until the sweet potatoes can be easily pierced with a fork, about 20 minutes.
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Puree soup:
Remove cinnamon stick. Use an immersion blender to puree the soup, or work in batches and puree the soup in a stand mixer.
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Finish the soup:
Pour the cream and milk into the soup. Heat on medium until the soup is warmed through. Season with salt and pepper.
Sprinkle with more black pepper and toss some water-diluted sour cream or plain yogurt over the soup to serve.
| nutritional information (per serving) | |
|---|---|
| 179 | calories |
| 9g | Fat |
| 20g | carbohydrates |
| 6g | protein |
