Cream of Sweet Potato Soup

This soup is a great autumn/winter dish to warm your kishkas: somewhat sweet, slightly savory (in that familiar, autumny pumpkin pie kind of way), and creamy. And does anybody not like sweet potatoes?

Bowl of Cream of Sweet Potato Soup

I’ve been meaning to post this for a while now. I had actually made this on Thanksgiving–I had planned my entire dinner and dessert course, but all of my guests were from out of town, so there was still breakfast and lunch to deal with. Seeing how I couldn’t be troubled with more cooking, I instead decided to whip up a hearty soup mid-day with the promise of an early dinner that would be worth the wait. This soup fit the bill–not heavy enough to keep them from enjoying an early dinner, but not so light that you don’t feel like you ate anything. And hey, you’re getting your vegetables (sure its a vegetable that you can have for dessert, but its still good for you!). 😮 To be honest, I had originally planned on making a fairly similar soup based around either butternut squash or pumpkin, but I couldn’t resist once I saw this version and knew I had to try this instead of the others.

  • good sized knob of butter
  • 4 sweet potatoes
  • 3 shallots
  • 2 celery stalks
  • 1 medium leek
  • 2 garlic cloves
  • 1 inch slice of fresh ginger
  • 4 cups chicken stock
  • 1 cinnamon stick
  • 3 cardamom pods
  • 1/4 cup dry sherry
  • 1/4 tsp ground coriander
  • 1/4 tsp ground nutmeg
  • dash of allspice
  • 1/2-3/4 cup heavy whipping cream
  • 3/4 cup whole milk
  • 1 Tbsp molasses
  • 1 tsp sugar
  • 1 Tbsp tomato paste

Soup vegetable prep

First, get your vegetable prep out of the way. Peel and chop the sweet potatoes down to roughly 1 inch sized chunks. Then, peel and coarsely chop the shallots, dice the celery, clean and chop the pale part of the leek (don’t forget to rinse the leeks well–they can have quite a bit of sand in between all of those layers), and chop the garlic. Finally, peel and slice the ginger somewhat thinly.

Soften the veggies

Now, time to get moving. In a good sized saucepan, melt the butter and add the shallot, cooking for about 5 minutes. Next, add then celery and leek and cook for another 5 minutes, and finally, add both the garlic and ginger.

At this point, you’ve softened all of the vegetables enough, so add in the sweet potato chunks, chicken stock, and all of your spices. Also take this opportunity to mix in the sugar, molasses, sherry, and tomato paste. Stir everything together, reduce the heat to medium, and simmer this mixture uncovered for about 20 minutes (or until your potatoes are tender).

Add in the rest and simmer down Puree and add cream, simmering gently

Once the sweet potatoes are tender, fish out the whole spices and puree this mixture in batches in your food processor or blender. Things should be looking like (thick) soup about now.

Transfer your pureed soup back into the saucepan, and finally, add in the cream and milk, stir, and heat for another 5 minutes or so on medium-low. Top with some fresh ground black pepper, ladle out into bowls, and garnish with whatever suits your fancy–a drizzle of cream, a leaf of parsely, pecans, etc.

Enjoy!

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6 Responses to “Cream of Sweet Potato Soup”

  1. Susan from Food Blogga Says:

    Sweet potato soup is one of my all-time favorites. It’s so soothing and satisfying. Yours looks like a winner, Mike.

  2. Lydia Says:

    Yum! Such interesting spices must add quite a bit of interest to the basic sweet potato. I’m definitely going to have to try this one.

  3. maninas: food matters Says:

    mmmm this looks incredibly good!

  4. mike Says:

    Susan — thanks! I don’t do soup terribly often, but yea, a good squash/potato soup or a tomato soup always has a special place in my heart

    Lydia — thanks! Let me know how it goes

    maninas — thanks! :-)

  5. holler Says:

    Sounds a good winter’s soup! I would never have thought of putting sherry in sou.! Tasty ingredients!

  6. mike Says:

    holler — thanks! Yea, the sherry goes surprisingly well. The nutty flavor goes great with all of the other flavors going on

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