How to Make Sweet Potato Soup
We adapted this recipe from one in an old issue of Bon Appétit, changing it up slightly—ditching the maple syrup the original called for (the sweet potatoes are sweet enough), and cutting back on the cream. We start the soup by cooking a base of onions, celery, and leeks in butter. Then we add sweet potatoes, chicken stock and spices, simmer for 20 minutes, and purée until smooth. At the end we stir in some milk and cream, and add a swirl of sour cream to serve. Easy! The holiday spices of cinnamon and nutmeg give the soup hints of pumpkin pie and glazed yams, as if someone slipped a little of each into the blender when the soup was being puréed.
What If I Don’t Do Dairy?
Feel free to use another cup of stock instead of the milk and cream, or use coconut milk (canned) or soy milk instead of the regular milk and cream.
What to Serve With This Soup
I love creamy soups served with some crusty bread on the side for dipping. Serve the soup as a main on its own, or alongside beef, pork, chicken, or black beans. Because it’s rich and creamy, the soup would do well served with a side salad of fresh lettuce greens tossed in a light vinaigrette.
How to Keep, Freeze and Reheat This Soup
This soup should keep in the fridge for several days, covered. Typically, soups with cream don’t do well with freezing and reheating. If you want to make the soup ahead of time , make it through step 3, leaving out the milk and cream. Freeze the soup, defrost it in a saucepan over low heat until warm, and then add the milk and cream.
Who Doesn’t Love a Creamy Bowl of Soup?
Easy Carrot Soup Roasted Kabocha Squash Soup Roasted Sweet Potato Soup Curried Squash and Pear Soup Creamy Pumpkin Soup with Smoked Paprika
Sprinkle with more black pepper and swirl some water-thinned sour cream or plain yogurt over the soup to serve.
