Southern Sweet Potato Soup
Both savory and just a little sweet, this easy soup is one that is sure to make it onto your 'favorite winter suppers' list.
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Servings: 6
Ingredients
- 1 stick butter
- ½ C diced onion onion
- ½ C diced celery
- ½ C diced carrots I chop match stick carrots as a short cut.
- 1 teaspoon minced garlic
- 2 lbs. canned sweet potatoes
- 4 C chicken stock
- 24 0 z. unsweetened natural applesauce
- 1 pint half and half
- 1 - 1 ½ teaspoon salt
- 1 generous teaspoon cinnamon
- ½ teaspoon white pepper
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg
- paprika optional for color
Instructions
- Melt butter in a large stock pot. Add onion, celery, carrots, and garlic. Sautee until onions are translucent.
- Stir in the sweet potatoes, mixing well. Because the potatoes are soft, they will start to break down as you stir. You don't have to worry about stirring out all of the lumps.
- Stir in the chicken stock, then the applesauce. Simmer for 10 minutes.
- Stir in the cream. Add in all of your spices and seasoning, except paprika.
- Use an emulsifier or pour soup into a blender to make it smooth and creamy. Add paprika ¼ teaspoon at a time for color, if desired. Continue to emulsify or blend until completely blended and smooth.
- Pour soup back into the stock pot and allow the soup to simmer for a final 10 minutes.