Puree Of Sweet Potato Soup

Puree Of Sweet Potato Soup

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Sheryl Hawkins



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  • 1 Tbsp
    flavorless cooking oil
  • 1
    medium onion, chopped
  • 6 c
    low-sodium chicken broth or water
  • 1.25 lb
    sweet potatoes, peeled and roughly diced
  • 1/2 tsp
  • 1 tsp
    salt to taste
  • 1/4 tsp
    white pepper
  • 1/2 c
    chunky cranberry sauce
  • ·
    sour cream

How to Make Puree Of Sweet Potato Soup


  1. Heat oil in a pot over medium heat; add onions.
  2. Cook, stirring, for 5 minutes.
  3. Add stock, potatoes, nutmeg, salt and pepper.
  4. Raise heat to high, cover and bring to a boil.
  5. Reduce heat to low and simmer, uncovered, for 30 minutes.
  6. Remove from heat and puree the soup in batches.
  7. Replace pureed soup in a pot and reheat, covered, over low heat.
  8. To serve, place a dollop of cranberry sauce and sour cream in the bottom of each soup bowl.
  9. Transfer piping hot soup to a tureen or pitcher and ladle into bowls at the table.

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About Puree Of Sweet Potato Soup

Course/Dish: Other Soups
Other Tag: Quick & Easy

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