Harvest Sweet Potato Soup |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I always double this recipe whenever I prepare it, since we love leftovers. This is the easiest soup I've ever made. Our 10-month-old daughter can really dig in, since this thick nutritious mixture clings to her spoon. We prefer it warm, but it can also be served chilled. -Gayle Becker, Mt. Clemens, Michigan Ingredients:
1 cup chopped celery |
1/2 cup chopped onion |
1 tablespoon canola oil |
3 medium sweet potatoes (about 1 pound), peeled and cubed |
3 cups chicken or vegetable broth |
1 bay leaf |
1/2 teaspoon dried basil |
1/4 teaspoon salt, optional |
Directions:
1. In a Dutch oven, saute celery and onion in oil until tender. Add remaining ingredients; bring to a boil over medium heat. Reduce heat; simmer for 25-30 minutes or until potatoes are tender.
2. Discard bay leaf. Cool slightly. In a blender, process soup in batches until smooth. Return all to pan and heat through. Yield: 4 servings.
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