Cream of Sweet Potato Soup
Cuisine: American
Author: Kitchens
  • 1 Tablespoon extra-virgin olive oil
  • 1/2 Cup chopped white onions
  • 1 Cup chopped leeks
  • 1 Cup chopped celery
  • 2 large sweet potatoes; peeled, diced
  • 3 Tablespoons chopped fresh garlic
  • 6 Cups chicken stock
  • 1 Tablespoon chopped fresh sage
  • 1/2 Cup evaporated skim milk
  • salt, to taste
  • freshly-ground black pepper, to taste
  • light sour cream (for garnish)
  • lime twist (for garnish)
  1. In a large soup kettle, heat the olive oil and add the onions. When onions become translucent, stir in the leeks and celery. Sweat the vegetables for 2 minutes. Add the sweet potatoes and garlic. When the garlic is fragrant, add the stock and sage. Cook for 25 minutes.
  2. When the potatoes are tender, use an immersion blender to puree all vegetables until smooth. Add the evaporated milk and cook for 2 more minutes only. Do not bring to a boil.
  3. Adjust seasonings and garnish with sour cream and lime twist, then serve.
Calories: 87 Fat: 2 g Fiber: 1 g Protein: 3 g Cholesterol: 1 mg
Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 0 Non-Fat Milk; 1/2 Fat.

NOTES : Recipe from "Incredible Cuisine" by Jean-Pierre Brehier
Recipe by Recipes at