Description
Creamy sweet potato soup made with tender sweet potatoes, aromatic vegetables, warm spices, and a smooth velvety finish.
Ingredients
2 tablespoons butter
1 medium onion, chopped
2 celery ribs, chopped
1 medium leek, white and light green parts only, sliced and rinsed well
1 garlic clove, minced
1 1/2 pounds sweet potatoes, peeled and cut into 1-inch pieces
4 cups vegetable broth
1 cinnamon stick
1/4 teaspoon ground nutmeg
1/4 cup heavy cream
3/4 cup milk
Salt, to taste
Black pepper, to taste
1/4 cup sour cream or plain yogurt, for topping
Instructions
1. Melt the butter in a large heavy pot over medium-high heat. Add the onion and cook for 3 to 4 minutes, stirring often, until it begins to soften.
2. Stir in the celery and leek. Cook for about 5 minutes, until the vegetables are tender and fragrant.
3. Add the garlic and cook for 1 more minute.
4. Add the sweet potatoes, vegetable broth, cinnamon stick, and nutmeg. Bring the soup to a boil, then lower the heat and simmer uncovered for about 20 minutes, or until the sweet potatoes are very tender.
5. Remove and discard the cinnamon stick.
6. Blend the soup until smooth using an immersion blender. You may also blend it carefully in batches using a countertop blender.
7. Stir in the heavy cream and milk. Warm the soup over medium heat until heated through, then season with salt and black pepper.
8. Serve warm with a small swirl of sour cream or plain yogurt and a sprinkle of black pepper.
Notes
For a lighter soup, replace the heavy cream with additional milk.
Store leftovers in the refrigerator for up to 4 days.
Reheat gently on the stovetop for the best texture.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soups & Stews
- Method: Stovetop
- Cuisine: American