Savory Soup Sunday: Sweet Potato Soup

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This past week has been cold. Really cold. As in temperatures in the teens. Perfect soup weather. But then, you all know any weather is soup weather to me.

I decided this was the perfect time to try out something I’d been thinking about for a long time. I love potato soup. Usually with lots of butter and crackers. Unfortunately, those days are past. Oh, I can have potato soup, but it just doesn’t seem the same. So I decided to change my way of thinking when it comes to potato soup. In my traditional version, a lot of flavor came from that butter. But what if I started with a more flavorful potato? Enter the sweet potato.

Sweet potatoes are usually available year-round at most markets. Even my village market. They are also relatively easy to grow. I’ve grown them in buckets and even a grow tower. You can sometimes find them in the frozen food section, and, of course, they come in cans. A while ago I took advantage  of a sale and bought some sweet potatoes. I dehydrated some and canned some. For the soup, I used the canned ones. Since the soup is pureed anyway, the somewhat mushy texture of the canned potatoes wasn’t a problem.

Whatever form you choose, you’ll need about 8 ounces of cooked sweet potato. If you choose to use roasted potatoes, you’ll probably want some stock or water on hand for added moisture when you’re heating them in the pot. You don’t want them to stick. But remember, you’re going to add milk or cream later, so don’t add too much. I drained the canned sweet potatoes, retaining the liquid. There was enough moisture in the potatoes that the extra liquid wasn’t necessary, but better safe than sorry.

Sweet Potato Soup

When the potatoes are hot, mash or puree to the desired texture. Return to the pot and add the spices and red pepper flakes. Add about a half-cup of milk, half and half, or cream, and warm through. If you want to make this a little healthier, skip that part and add stock. And for a final bit of tasty decadence, add a pat of butter to finish.

I really like this soup. I’m thinking many of my home-canned sweet potatoes will find themselves in this soup. I used milk and skipped the butter and crackers, and I didn’t miss them one bit.

I hope you’ll give this a try. You can find the recipe here.

© Copyright 2017 Ida Walker, All rights Reserved. Written For: The Enabling Cook
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