Mexican Cream Of Sweet Potato Soup |
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Prep Time: 0 Minutes Cook Time: 70 Minutes |
Ready In: 70 Minutes Servings: 4 |
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My friend said this was a delightful soup!! Ingredients:
1 1/2 pounds of sweet potatoes, peeled and diced |
3 carrots, peeled and chopped |
1/2 teaspoon dried thyme |
2 jalapeno peppers, seeded and chopped |
1 onion, chopped |
2 tablespoons of butter 4 cups of chicken broth |
1 cup of milk 1/4 cup whipping cream |
1 tablespoon light brown sugar |
1 teaspoon salt |
Directions:
1. Melt the butter in a large pot over a medium heat Saute the onion in the butter, about 10 minutes Stir in the jalapeno peppers and thyme, let cook for about a minute Now stir in the chicken broth, carrots, and sweet potatoes Let the mixture simmer for 45 minutes–make sure the veggies get tender Remove the vegetables and potatoes, place in a food processor Puree the mixture and then return to the pot You can do this a bit at a time in a blender if you don’t have a food processor Return everything to the pot Stir in the milk, cream, brown sugar, and salt If the soup is too thick add a little more milk or broth…your choice Heat the soup on a low heat for 15 minutes
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