Close
Tweet
Ingredients
| sweet potatoes: 2 whole potatoes |
| white potatoes: 2 whole potatoes |
| turnips: 1 whole turnip |
| heavy whipping cream (fluid): 1/2 cup |
| chicken broth: 6 cups |
| light brown sugar (packed): 1 Tbl |
| ground nutmeg: 1 1/2 tsp |
| margarine (oleo): 2 Tbl |
| salt (to taste) |
| black pepper (to taste) |
Sweet Potato Soup
Credit: AllRecipes
User rating:
"A puree of potatoes, with just a hint of nutmeg. Perfect for a cold day!"
-
Prep Time
10 min -
Cook Time
25 min -
Servings
4 serving(s)
Tags
Directions
- Peel and cut vegetables into small, uniform pieces. Place in a pot, and cover with the chicken stock; use only the amount of stock needed to cover. Bring to a boil, and cook until vegetables are tender.
- Place vegetables and liquid into a food processor. Puree.
- Return pureed vegetables to the saucepan. Slowly stir in the cream, brown sugar, nutmeg, and butter. Add salt and pepper to taste.