Sweet Potato Soup

SUBMITTED BY: K Laruffa PHOTO BY: Katy

"A puree of potatoes, with just a hint of nutmeg. Perfect for a cold day!"

PREP TIME	10 Min
COOK TIME	25 Min
READY IN	35 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

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INGREDIENTS

2 sweet potatoes
2 white potatoes
1 turnip
1/2 cup heavy whipping cream
6 cups chicken broth
1 tablespoon brown sugar
1 1/2 teaspoons ground nutmeg
2 tablespoons margarine
salt to taste
ground black pepper to taste

READ REVIEWS (28)

DIRECTIONS

Peel and cut vegetables into small, uniform pieces. Place in a pot, and cover with the chicken stock; use only the amount of stock needed to cover. Bring to a boil, and cook until vegetables are tender.
Place vegetables and liquid into a food processor. Puree.
Return pureed vegetables to the saucepan. Slowly stir in the cream, brown sugar, nutmeg, and butter. Add salt and pepper to taste.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Oct. 23, 2003 by Doug Matthews

My wife made this for me the other night - she didn't have a turnip so she added an extra sweet potato - loved the spices - went really well with the mini corn muffins I made earlier in the week - thanks

9 users found this review helpful

Reviewed on Nov. 13, 2005 by Dina

This soup has become a family favourite. Very easy to prepare and delicious. I use either 2% milk or half and half or a combination of both instead of the whipping cream. This soup also freezes well.

7 users found this review helpful