We have officially entered the time of the year that calls for a warm bowl of soup after a day out in the cold weather. This light yet creamy soup uses sweet potatoes to give it a sweet yet savory flavor that everyone will love. If you happen to be cooking for a large crowd, just double the recipe and you’ll have more than enough! Keep reading to find out how to make cream of sweet potato soup:
- 3 Sweet Potatoes
- 14 Ounces Of Chicken Broth
- 1/4 Teaspoon Of Salt
- 1/4 Teaspoon Of Pepper
- 1/4 Cup Of Brown Sugar
- 1/3 Cup Of Whipped Cream
- Dash Of Nutmeg
- Dash Of Cayenne Spice
- Begin by baking your sweet potatoes at 350° oven until soft or for about 1.5 Hours. If you are in a rush you can cook the sweet potatoes in the microwave. Once cooked, let cool.
- Peel the sweet potatoes and chop into medium sized pieces. Add the potato in the blender and puree with the chicken broth. Add the broth slowly to reach a smooth consistency. Once smooth, heat soup over medium heat and stir frequently.
- Reduce the heat to medium-low and add the nutmeg, cayenne, brown sugar, salt, and pepper. Cover the soup and let simmer for 8 minutes. Remove from heat and slowly add whipping cream.