I have discovered the perfect soup to prepare for the first weekend of fall. Sweet potato soup is creamy, rich and absolutely delicious. I served cornbread with it, and the two complemented the fall feel. My culinary skills shined tonight. This easy dish was met with the rave reviews!
Sweet Potato Soup
4 lbs. sweet potatoes
1 bunch green onions; chopped
2 14.5 ounce cans chicken broth
1 c. heavy whipping cream
½ teaspoon garlic powder
¼-½ teaspoon salt
white pepper to taste
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
Microwave sweet potatoes for 10-12 minutes on HIGH power. Potatoes should be tender when done. Halve the potatoes. With a fork, mash out cooked potato and discard skins.
Process sweet potato mixture, green onion and half of the chicken broth (1 can) together in a blender or food processor until smooth.
Add mixture to Dutch oven.
Stir in remaining chicken broth, heavy whipping cream, salt, garlic powder, white pepper, nutmeg and cinnamon. Cook over medium heat, stirring constantly, until thoroughly heated.