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Sweet Potato Soup

3 star rating
 

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Submitted by: Teri Powdrill

 

Sweet potatoes are cooked with onion and celery and combined with chicken, chicken or vegetable broth, garlic, allspice, and milk.
 

Ingredients

  • 3 - Large Sweet Potatoes, peeled and diced
  • 1 Medium Yellow Onion, diced
  • 1 Celery Stalk, cut into bite size pieces
  • 3 tbsp Vegetable Oil
  • 1 Chicken Breast, skinned
  • 2 Cloves of Garlic, minced
  • 1/2 Tsp - Allspice
  • 14 1/2 oz can - Chicken or Vegetable broth or Stock
  • 1 Cup Milk, room temperature
  • Sour Cream
  • Sliced toasted French Bread

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Method

Preheat large stock pot. In large bowl, mix sweet potatoes, onion, celery, and oil. Toss, coating vegetables with oil. Add to stock pot and cook over medium heat until onion and celery are just tender. Remove vegetables. Add chicken breast to pot and cook until done. Remove Chicken and allow to cool for handling. Place vegetables back into pot. Add garlic, allspice and vegetable stock. Scrape bottom of pan to release the browned bits. Bring to boil. Debone chicken and cut into small bite-size pieces. Add chicken back to pot and cover. Cook over low heat until potatoes are done, about 20 minutes. Add milk, stirring constantly. Puree with an immersion blender until smooth, or in batches in a blender, leaving blender top cracked to allow steam to escape. Return to pot to reheat. Ladle soup into individual bowls. Serve with a dollop of sour cream in the center with Toasted French Bread.

 

Notes:

 

Number of Servings: 4 Servings

 

Submitted by: Teri Powdrill ()

 

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