Cream Of Sweet Potato Soup Recipes

CREAMY SWEET POTATO SOUP

Steps:

• Finish the soup: Add the cream and milk to the soup. Heat on medium until the soup is heated through. Add salt and pepper to taste. Sprinkle with more black pepper and swirl some water-thinned sour cream or plain yogurt over the soup to serve.

BEST CREAM OF POTATO SOUP

Steps:

• In a large stock pot, saute onion, celery, carrots, garlic and parsley in butter until soft but not browned. Sprinkle in flour and cook, stirring for 2 minutes. Add broth slowly, stirring as you add.
• Add milk, potatoes, Worcestershire sauce, dry mustard, allspice, celery seed, thyme, seasoning salt, dry white wine, cayenne pepper and chicken granules. Allow to simmer and thicken, stirring frequently, until the potatoes are cooked through, approximately 25 minutes. During cooking, break up potatoes with the back of a spoon. Serve warm.

EASY CREAMY SWEET POTATO SOUP

Steps:

• Place sweet potatoes into a large pot and cover with water and add a pinch of salt; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Mash sweet potatoes in a bowl.
• Heat olive oil in a large pot over medium heat. Cook and stir onion and garlic in hot oil until golden brown, about 5 minutes.
• Stir mashed sweet potato into the onion and garlic. Pour coconut milk and heavy cream over the sweet potato mixture; stir. Season mixture with hot sauce, salt, and pepper. Reduce heat to low and cook until heated through and slightly thickened, 15 to 20 minutes.

EASY CREAM OF SWEET POTATO SOUP

Steps:

• Vegetables should be finely cut.
• Combine chicken broth, sweet potatoes, carrots and onion in a large pan.
• Bring to boil.
• Reduce heat to low; cover and simmer 20 minutes or until vegetables are tender.
• Add butter and garlic over medium heat.
• Stirring constantly, cook 8 minutes
• Stir in orange juice, cream and salt and peppers.
• Return to low heat, cook 10 minutes or until heated through.

CREAM OF SWEET POTATO SOUP

Steps:

• Melt the butter in a heavy 3-quart saucepan over medium-high heat. Add the onion, celery, carrot, and garlic puree; cook for 3 minutes, until vegetables are soft. Mix in the potatoes, cinnamon, nutmeg, allspice, and bay leaf, and stir continuously for 2 to 3 minutes, until potatoes begin to soften and spices are aromatic.
• Add the chicken stock, bring to a boil, lower the heat to medium-low, and simmer for 30 minutes. Remove the bay leaf. Puree the soup using a hand-held immersion blender, or blend in several batches in a blender. (If using a standard blender, place a folded dish towel over the top to prevent hot liquid from splashing out.) Pulse on and off until the soup is smoothly pureed. Return the soup to the saucepan and whisk in the cream, brown sugar, molasses, salt, and pepper. Serve hot.
• Preheat oven to 300 degrees. Place the garlic in a small, ovenproof container and pour in the oil. Use additional oil if needed to completely immerse all the garlic cloves. Cover the container with aluminum foil and roast 1 hour, until garlic is soft and light golden brown.
• Strain the garlic and place in a blender along with 2 tablespoons of the oil. Puree to a smooth consistency, adding a small amount of oil if necessary. Pour into a container and cover the top of the puree with a thin layer of the oil. Cover and store in the refrigerator for up to 1 month.
• Reserve the remaining garlic-infused oil in another container and refrigerate.

CREAM OF SWEET POTATO SOUP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bake sweet potatoes in preheated oven until soft, about 1 1/2 hours (you can also use a microwave). Remove and let cool slightly.
• Peel sweet potatoes, and puree with chicken broth in batches, using enough chicken broth so that it purees smoothly. Bring puree to a simmer in a large saucepan over medium-high heat, then reduce heat to medium-low. Stir in the sugar, salt, nutmeg, black pepper, and cayenne pepper; cover, and let simmer for 10 minutes. Remove from heat, and stir in cream.

CREAM OF SWEET POTATO SOUP

Steps:

• Preheat oven to 375 degrees.
• Bake the sweet potatoes for 45 minutes or until they are soft. Cool the potatoes until they can be handled.
• Peel away the skin, then put the potatoes into a large bowl.
• Mash the potatoes for 15-20 seconds or put through ricer until smooth.
• Spoon the mashed sweet potato into a large saucepan over medium/high heat, add the remaining ingredients and stir to combine.
• When the soup begins to boil, reduce the heat and simmer for 50-60 minutes.
• Cashews should be soft.

SOUP NAZI'S CREAM OF SWEET POTATO SOUP

Steps:

• Preheat oven to 375 degrees.
• Bake sweet potatoes 45 minutes or until soft; cool.
• Peel away skin and place in a large bowl.
• Mash potatoes rustically (you don't need to mash them until they're entirely smooth).
• Spoon mashed sweet potato into a large saucepan over medium/high heat.
• Add remaining ingredients and stir to combine.
• When the soup begins to boil, reduce heat and simmer 1 hour.
• Serve topped with chopped cashews.
• Enjoy!

CREAM OF SWEET POTATO SOUP

Steps:

• Preheat oven to 375°F.
• Bake the sweet potatoes for 45 minutes or until they are soft Cool the potatoes until they can be handled.
• Peel away the skin, then put the potatoes into a large bowl.
• Mash the potatoes for 15 to 20 seconds, but you do not need to mash them until they are entirely smooth.
• Spoon the mashed sweet potato into a large saucepan over medium/high heat, add the remaining ingredients and stir to combine.
• When the soup begins to boil, reduce the heat and simmer for 50 to 60 minutes.
• Cashews should be soft.
• Serve piping hot.