Smoky Sweet Potato Soup Recipes

SMOKY SWEET-POTATO SOUP

Steps:

• Heat oil in a large pot over medium heat. Cook garlic and leek until soft and translucent, about 4 minutes. Add apple, celery, and ginger, and cook for 3 minutes. Add sweet potatoes and stock, and simmer until sweet potatoes are tender, about 15 minutes. Add chipotle chile.
• Working in batches, transfer mixture to a blender, and puree until smooth, transferring soup to a large bowl as you work. (For safety, remove cap from hole in lid, and cover with a dish towel to prevent spattering.) Season with salt and pepper. Sprinkle with pepitas before serving.

SMOKEY SWEET POTATO SOUP

Steps:

• In heavy skillet cook the diced bacon until crisp, remove bacon from skillet and reserve for other uses.
• To the same skillet with bacon drippings, add the chopped onion, leek and garlic; cook over low heat, stirring occasionally until vegetables are soft, approximately 10 to 15 minutes.
• Add the cut sweet potatoes and stir for 5 minutes.
• Stir in the chicken stock, thyme and nutmeg, bring to a boil.
• Partially cover and simmer over low heat until the sweet potatoes are tender, about 2o to 30 minutes.
• Transfer the potatoes, vegetables and most of the broth to the blender reserving remaining broth in a separate container.
• Puree the potato mixture until smooth, return the puree to the soup pot, add cream and thin with remaining broth to desired consistency.
• Season to taste with salt.
• To serve, reheat soup stirring often, garnish with sour cream and pickled jalapenos.
• The soup can be made ahead of time and reheated before serving.

SMOKY SWEET POTATO CHICKEN STOUP

Steps:

• Heat a soup pot over medium-high heat with 2 tablespoons of extra-virgin olive oil, about 2 turns of the pan.
• While soup pot heats, chop carrots in half lengthwise then slice into thin half moons. Add the carrots to the pot while it heats, stirring to coat the carrots in the oil. Chop and drop in celery and onion, chopping as small as you can, but don't make yourself crazy. Add the garlic, chipotle, and adobo sauce and stir to combine. Season the veggies with salt, pepper, thyme, and bay leaf. Cook the veggies together 1 minute. Add the wine and reduce a minute. Add the stock to the pot, cover the pot, and raise heat to high. Bring the stoup to a boil, remove the cover, and simmer for 10 minutes.
• Peel and cut the sweet potatoes into quarters lengthwise, then thinly slice into bite size pieces. Add the cut chicken and sweet potatoes and simmer 5 minutes until sweet potatoes are tender and chicken is cooked through. Turn the heat off and add the scallions and cilantro. Serve each portion of stoup with a dollop of sour cream on top.