I’ll be honest with you… this soup was a total accident. But a wonderful accident, nonetheless! I was all set to throw together a quick meal of cream of broccoli soup and breadtwists. I started sautéing my onions, and pulled the broccoli out of the fridge, only to realize that it was a soggy, gross mess. Frantically I looked around the kitchen for another vegetable to add to the soup in its place, and the only thing I had on hand was sweet potatoes. I threw them in and hoped for the best, and the result was a creamy, luscious, delicious soup!
Creamy Sweet Potato Soup
2 T butter
1 small onion, diced
1 tablespoon chopped garlic
3 cups chicken broth (I used homemade turkey broth, and it was fab)
2 medium sweet potatoes, peeled and cut into 1 inch pieces
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup cream
Melt butter in a medium saucepan over medium heat. Add onion and garlic, and sauté until onion is translucent. Add chicken broth and sweet potatoes, and bring to a simmer. Cover, reduce heat to medium low, and let simmer 20-25 minutes, or until potatoes are easily pierced with a fork. Add salt and pepper, and puree using an immersion blender (or a regular blender if you don’t have one). Stir in cream, and serve.