If you recently started reading my blog you might think that I just post soup recipes. That is not true. But it is fall and I am a soup lover so I have been making lots of soups, but they are all delicious and I love to share them with you.
Once in a while I end up with a bunch of vegetables in my refrigerator that I have not used and they might go bad so I take them all out put them on the counter and wonder what I can make with them, 99% of the time I make stock. But this time I had a bunch of sweet potatoes. I was browsing online and found this great little Thanksgiving recipe on Simply Recipes. My family is not going to want soup during Thanksgiving since they need to leave space for ribs and turkey, so I decided to try the soup out.
I was a little surprised but this soup was delicious. It is creamy, little sweet and hint of cinnamon. It is a perfect dish to server for the fall, Thanksgiving or the holidays.
Sweet Potato Soup
Prep time: 20 minutes | Serves: 6-8
2 Tbsp (1/4 stick) butter
1 cup chopped onion
2 small celery stalks, chopped
1 medium leek, sliced (white and pale green parts only)
1 large garlic clove, chopped
1 1/2 pounds red-skinned sweet potatoes (yams), peeled, cut into 1-inch pieces (about 5 cups)
4 cups chicken stock (or vegetable stock)
1 cinnamon stick
1/4 tsp ground nutmeg
1 1/2 cups half and half
1 Tbsp honey
Melt the butter in a large, heavy-bottomed pot over medium-high heat. Add the chopped onion and sauté for about 5 minutes. Add chopped celery stalks and leek, sauté about 5 minutes. Add garlic and sauté 2 minutes.
Add sweet potatoes, chicken stock, cinnamon stick, and nutmeg; bring to boil. Reduce heat and simmer uncovered until potatoes are tender, about 20 minutes.
Remove cinnamon stick and discard. Working in batches, puree soup in blender until smooth. Return to pot.
Add half and half and honey and stir over medium-low heat to heat through. Season soup