Creamy Sweet Potato Soup
Creamy Sweet Potato Soup… a hearty and easy main dish soup recipe perfect for cold weather. This is a delicious vegetarian recipe everyone will love.
Hello there! This is Katie from The Casual Craftlete blog. Today, I am sharing a yummy soup recipe.
I just love this time of year because I enjoy cooking and eating a warm bowl of hearty soup. This Creamy Sweet Potato Soup is loaded with lots a flavorful vegetables and is easily made in one pot. Perfect for fall weeknights and weekends.
I have a new found love for sweet potatoes. I just love how healthy they are and they taste delicious. Recently, I made a sweet potato chili recipe that was so good, so I thought I would try and make a soup with sweet potatoes and it’s just as good. The best part of this recipe is that it can be made in one pot with little cleanup.
Creamy Sweet Potato Soup is easy to put together
First, I started by chopping up a white onion, celery stocks, and fresh garlic. Then the prepared vegetables are softened in a large pot with melted butter over medium-high heat.
Next, you add the star of the soup, diced sweet potatoes along with papikra, chicken stock and a cinnamon stick. Bring the ingredients to a boil over high heat, then let simmer until the sweet potatoes are fork tender, which is about 20 minutes.
Once all the vegetables are cooked and tender you can use an immersion blender to puree the mixture. I worked in small batches in my high speed blender. Once the vegetables are pureed, add whipping cream, milk, salt, and pepper to taste. Heat the soup through and garnish with chopped chives is desired.
This Creamy Sweet Potato Soup recipe is a healthy and delicious comfort meal that is perfect for the season! Enjoy a warm bowl with a piece of crusty bread.
Creamy Sweet Potato Soup
A hearty vegetarian recipe that is an easy main dish soup recipe.
Yield: 6 to 8
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
2 Tbsp butter
1 medium onion, chopped
2 celery ribs, chopped
1 clove garlic, chopped
1 1/2 pounds (about 2 large) orange-flesh sweet potatoes, cut into 1-inch pieces
4 cups vegetable stock
1 cinnamon stick
1/4 teaspoon ground nutmeg
1/4 cup whipping cream
3/4 cup milk
Melt the butter in a large, stock pot over medium-high heat. Add the chopped onions and sauté for 3 to 4 minutes, then add the celery and sauté for 5 more minutes until softened. Add the garlic and cook a minute more.
Add sweet potatoes, vegetable stock, cinnamon stick, and nutmeg. Increase the heat to high and bring to a boil. Reduce heat to a simmer, and simmer uncovered until the sweet potatoes can be easily pierced with a fork, about 20 minutes.
Remove cinnamon stick. Use an immersion blender to purée the soup or work in batches and purée the soup in a standing blender.
Add the cream and milk to the pureed soup, and heat on medium until the soup is heated through. Add salt and pepper to taste.
If you enjoy this easy, delicious autumn dinner, you’ll enjoy these too!