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    Soup Nazi Cream of
    Sweet Potato Soup

    Ingredients

    1/2 Tbsp. butter
    1 cup diced yellow onion
    1/2 cup diced celery
    1/2 cup diced carrot
    1 1/2 tsp. chopped garlic
    2 lbs. sweet potatoes, peeled and
    cut into 1/2-inch cubes
    1/8 tsp. ground cinnamon
    pinch of nutmeg
    pinch of ground allspice
    1 small bay leaf
    32 oz. chicken broth
    1 cup heavy whipping cream
    1 Tbsp. dark brown sugar
    1 tsp. light molasses
    1/2 tsp. kosher salt
    1/4 tsp. ground white pepper

    Directions

    Melt butter in a heavy 3-quart saucepan over
    medium-heat.  Add the onion, celery, carrot, and
    garlic.  Cook for 3 minutes, until vegetables are
    soft.  Mix in the potatoes, cinnamon, nutmeg,
    allspice, and bay leaf.  Stir continuously for 2 to 3
    minutes, until potatoes begin to soften.
    Add the chicken broth, bring to a boil, then lower
    heat and simmer for 30 minutes.  Remove the bay
    leaf.  Puree the soup using a hand-held mixer.  
    Whisk in the cream, brown sugar, molasses, salt
    and pepper.
    Serve hot.
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