5 from 1 vote

Savory Sweet Potato Soup

Yield: 8 servings
Total Time:
40 mins
 
This easy recipe for sweet potato soup is perfect for Thanksgiving, holidays and cold winter days. Chicken stock and broth will vary greatly in salt. Make sure to adjust the recipe depending on the saltiness of your chicken stock. If you want more holiday flavor, just add some holiday spices and it becomes a more fragrant soup. 

Ingredients

  • 2 Tablespoons Olive Oil (30ml)
  • 3 cloves Garlic , peeled, chopped
  • 1 medium yellow Onion , diced 1/2"
  • 3 cups Chicken or Veggie Stock (720ml)
  • 3 cups (packed) baked Sweet Potato (630g) *see note 1, skin removed
  • 1 Tablespoon Kosher Salt (15g) , or to taste
  • ½ teaspoon freshly ground Black Pepper (2g)
  • ½ cup Heavy Cream (120ml)
  • 8 slices Baguette , 1/2” thick or for gluten free, serve with gluten free bread/crackers

Directions

  1. Heat a large pan over medium heat, add the olive oil and then the garlic, and onions and cook until tender, about 3-5 minutes, stirring regularly.
  2. Add the chicken stock and potato, stirring to combine. Add the heavy cream, bring to a gentle boil and then reduce heat. Simmer gently for ten minutes.
  3. Remove from heat and allow the soup to cool slightly, the blend the soup until smooth (this can be done in a blender or using a hand blender).
  4. Adjust seasoning to taste and return to very low heat until serving.
  5. Toast the bread and serve with the soup

Recipe Notes

Note 1: To Bake Sweet Potatoes:
Preheat oven to 400°F (205°C). Pierce sweet potatoes several times with a fork. Wrap the sweet potatoes in foil.
Bake for 45 minutes or until tender. 

Did you make this recipe?

Let us know what you think!

Leave a Comment or share a photo on Instagram with the hashtag #whiteonricecouple.