This soup could not be easier and if you
like sweet potatoes, you will love it!
Our local produce market has great prices but oft times sold in larger quantities needed for a meal. Instead of baking just a few sweet potatoes, I baked the whole bag and refrigerated the extra.
The next day, as I started supper, I wondered what I might make with the extra potatoes. I checked for some ideas and thought soup sounded good. It whipped up in no time. I was even able to snap some pics in the fading light of an overcast day.
I have to say, I liked the flavor of this recipe so much that I wouldn't change a thing.
Baked Sweet Potato Soup
source: Food Network
1 tablespoon flour
1 tablespoon unsalted butter
1 1/2 cups chicken broth (or vegetable broth, if desired)
1 tablespoon light brown sugar
1 1/2 cups cooked sweet potatoes
1/4 teaspoon ground ginger
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 cup milk
Salt and pepper to taste
Sour cream for serving (optional)
In a sauce pan or skillet, over medium-low heat, cook the flour and butter, stirring constantly until roux achieves a light caramel color.
Add the broth and brown sugar, bring to a boil, then lower to a simmer. Stir in the sweet potatoes and spices, bring to a simmer again, and cook for 5 minutes more.
In a blender, carefully puree the soup in batches and return to saucepan. To prevent the hot soup from splattering out of the top of the blender, I keep the lid tilted and cover the top with a dish towel, while pulsing.
Whisk in the milk and reheat soup. Season with salt and pepper; ladle into warm soup bowls and serve with sour cream, if desired.