5. Sweet Potato Soup
I love, love, LOVE sweet potatoes. I can’t say I did as a child but in recent years I’ve fallen for the flavor. I like sweet potato fries, mash and more.
That’s why I was excited to try this sweet potato soup! I had never even considered switching out regular, Idaho potatoes for sweet to make this creamy concoction but I am over the moon with it. It’s everything you could imagine and more.
I may try cooking some carrots in with it next time for an added flavor, not that it needs it. I wasn’t even sure if my family would be on board, but after one very encouraged bite both my kids loved it. My husband said it was a nice switch from the other.
We topped our bowls with a dollop of sour cream and crumbled some Ritz crackers on top. I especially liked the allspice in there. It was like eating a big bowl of fall – absolutely delicious!
Ingredients
2 tablespoons Bertolli olive oil
2 large sweet potatoes (about 1 3/4 lb), peeled and diced
1 small yellow onion, diced
1 teaspoon McCormick ground allspice
Salt and black pepper
2 cups Progresso™ chicken stock (from 32-oz carton)
1 cup Borden heavy whipping cream
Directions
- In a 3-quart or larger pot, heat 2 tablespoons Bertolli olive oil over medium heat. Add 2 large sweet potatoes (about 1 3/4 lb), peeled and diced; cook 5 minutes. Add 1 small yellow onion, diced, and 1 teaspoon ground allspice; sprinkle with some salt and black pepper. Cook 5 minutes. Add 2 cups Progresso™ chicken stock (from 32-oz carton); simmer 10 to 15 minutes or until sweet potatoes are tender.
- Cool slightly before blending. Transfer soup into a blender; add 1 cup Borden heavy whipping cream, and blend until smooth. Season with salt and pepper to taste. For serving, drizzle with additional Bertolli olive oil, and sprinkle with allspice, if desired.
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Quick Tip: When using a hot liquid in the blender, remove the middle plug of the blender lid to avoid combustion.
Thank you to Pillsbury for this awesome recipe!
