Cream of Sweet Potato Soup

This easy-to-prepare yet oh-so-elegant sweet potato cream soup is a favorite at my house. The kids love it because it has a slightly sweet taste, and it's my husband's favorite soup. Serve warm with buttery garlic bread and a crisp green salad. You can also serve cold with cucumber or watercress sandwiches.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 45 mins
• Total Time: 2 hr 5 mins
• Calories: 294 Calories

Ingredients

• ¼ teaspoon ground nutmeg
• ⅓ cup heavy cream
• cayenne pepper to taste
• black pepper to taste
• 3 large sweet potatoes
• 3 (14 ounce) cans low-sodium chicken broth
• ¼ cup brown sugar, or more to taste
• ½ teaspoon salt (to taste)

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Bake sweet potatoes in the preheated oven until soft, about 1 1/2 hours. (You can also use a microwave.) Remove from the oven and let cool slightly.

Step 3

Peel sweet potatoes and place flesh in a blender. Purée in batches with chicken broth, using enough broth so it blends smoothly. Transfer puréed mixture to a large saucepan.

Step 4

Bring to a simmer over medium-high heat, then reduce heat to medium-low. Stir in sugar, salt, nutmeg, black pepper, and cayenne pepper; cover and let simmer for 10 minutes. Remove from heat and stir in cream.