Holiday Sweet Potato Soup

Maven Argyle


A deliciously creamy soup... using not a drop of cream! It just says "Christmas" to me!

★★★★★ 14 votes
Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
This soup is so creamy that you would swear that there would have to be heavy cream in the recipe. It has a wonderfully rich flavor as well.


3 Tbsp
1/4 c
shallots, chopped
1/2 medium
onion, diced
celery stalks, sliced
6 c
vegetable stock
1/4 tsp
1 1/2 lb
sweet potatoes, peeled and diced
1 c
half and half
3 Tbsp
dry sherry
white pepper
1/2 c
pecans, chopped


1Melt butter in a large saucepan. Add the shallots, onion, and celery; cook over low heat about 6 minutes (keep stirring).
2Add vegetable (or chicken) stock, nutmeg, and sweet potatoes; bring mixture to a boil, lower the heat, and simmer for about 30 minutes. When the potatoes seem tender, put the mixture into a food processor or blender and mix until smooth.
3Put mixture into a saucepan and add the half and half and sherry; stir to mix and smooth out. Season with pepper and continue to heat but don't bring to a full boil.
4Place pecans in a small dish and have each diner sprinkle the chopped walnuts in the filled soup bowl.

About this Recipe

Course/Dish: Cream Soups
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy