Sweet Potato Soup

  • Currently 4/5
Makes 40 4-oz. cups. From InStyle Magazine
2 Tablespoons butter
1 onion, chopped
2 cloves garlic, chopped
3 1/2 pounds sweet potatoes, peeled and cubed
1 1/2 pounds baking potatoes, peeled and cubed
2 32-oz containers chicken broth
1 1/2 cups heavy cream
salt and pepper to taste
toasted baguette slices for garnish
1. Melt butter in Dutch oven over medium heat. Add onion and garlic; cook 3-4 minutes. Add all potatoes, broth and 5 cups of water. Bring to boil, reduce heat and simmer 25-30 minutes.
2. Let cool slightly, then working in batches, puree soup in blender. Return to heat. Stir in cream and heat through. Add salt and pepper. Garnish with crostini.
Dish   Soup

Laurie Hogan

Member since Jan 2008

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