Return to Terri's Recipe Box

View printable page

Creamy Sweet Potato Soup

Kitchen tested and approved by Heidi Prahl!


4 Tblsp. butter
2 cups chopped onion
4 celery stalks, chopped
2 tsp. minced garlic

4 large sweet potatoes, peeled and sliced to approx. 1" cubes
8 cups fat free chicken broth
2 cinnamon sticks (or 1 tsp. cinnamon)
½ tsp. nutmeg

3 cups half and half (Heidi only used 1½ cups and it was yummy.)
4 Tblsp. maple syrup

In a large soup pot:
Sauté onion in butter for 5 min., add celery & garlic and sauté another 5 minutes. Add potatoes, broth, cinnamon sticks and nutmeg.

Bring to boil, reduce heat to and simmer for another 20 minutes - until potatoes are tender.

Remove and discard cinnamon sticks.
Blend remaining ingredients through blender in small batches and then return it all back to the soup pot.
Stir in half & half and maple syrup. Salt and pepper to taste.

Serve with garnish of chopped celery leaves or a dollop of sour cream.

Hint: Baked sweet potatoes are delicious and good for you! Bake some for supper tonight and 4 extra for tomorrow night’s soup to cut your prep time for this awesome recipe in less than half.

 
 

The Family - Helping you build healthy relationships The Family - Helping you build healthy relationships
Home  •  WEMI-FM 91.9  •  WEMY-FM 91.5  •  WGNV-FM 88.5  •  On-Air  •  Community  •  Support  •  About Us  •  Links
© 2014 The Family  All Rights Reserved.   Site Map  •  Privacy Policy
This site best viewed in: Internet Explorer 8+, Safari 5+, Firefox 4+