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Southern Sweet Potato Soup recipe

This creamy, savory southern-style pumpkinsoup, with peanut butter, molasses, cream, cinnamon and nutmeg,is the perfect starter to a holiday meal or as a fall or winterfavorite for any day of the week.

Recipe: Southern Sweet PotatoSoup

2 tablespoons butter or margarine
1 medium onion, chopped
1 celery rib, chopped
1 garlic clove, minced
2 cups chicken broth
1 large sweet potato, peeled and sliced
1 1/2 tablespoons peanut butter
1 (1 1/4-inch) cinnamon stick
1 1/2 cups whipping cream*
1/4 teaspoon salt
1/4 cup whipping cream
2 teaspoons molasses
Pinch of salt
Pinch of ground nutmeg
Garnishes: chopped dry-roasted peanuts, fresh thyme sprigs

  • Melt butter in a large saucepan over mediumheat; add onion and celery, and saut 10 minutes or untiltender. Add garlic, and saut 1 minute.
  • Stir in broth and next 3 ingredients.Bring to a boil; reduce heat, and simmer 15 to 20 minutes oruntil potato is tender. Remove and discard cinnamon stick. Processsweet potato mixture in a blender or food processor until smooth.(Caution! Hot liquids create steam which will blow thetop off the blender! Be sure to securely holdblender lid down!)
  • Return mixture to Dutch oven; stir in1 1/2 cups whipping cream and 1/4 teaspoon salt. Cook over mediumheat, stirring constantly, until thoroughly heated.
  • Beat 1/4 cup whipping cream, molasses,pinch of salt, and nutmeg until soft peaks form. Serve with soup,and garnish, if desired.

    Makes 1 quart.

    * 1 1/2 cups fat-free half-and-half maybe substituted for 1 1/2 cups whipping cream.

    How To Cook Sweet Potato Soup

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