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Southern Sweet Potato Soup

Yield 1 quart


  • 2 tablespoons butter or margarine
  • 1 medium onion, chopped
  • 1 celery rib, chopped
  • 1 garlic clove, minced
  • 2 cups chicken broth
  • 1 large sweet potato, peeled and sliced
  • 1 1/2 tablespoons peanut butter
  • 1 (1 1/4-inch) cinnamon stick
  • 1 1/2 cups whipping cream*
  • 1/4 teaspoon salt
  • 1/4 cup whipping cream
  • 2 teaspoons molasses
  • Pinch of salt
  • Pinch of ground nutmeg
  • Garnishes: chopped dry-roasted peanuts, fresh thyme sprigs

How to Make It

  1. Melt butter in a large saucepan over medium heat; add onion and celery, and sauté 10 minutes or until tender. Add garlic, and sauté 1 minute.

  2. Stir in broth and next 3 ingredients. Bring to a boil; reduce heat, and simmer 15 to 20 minutes or until potato is tender. Remove and discard cinnamon stick. Process sweet potato mixture in a blender or food processor until smooth.

  3. Return mixture to Dutch oven; stir in 1 1/2 cups whipping cream and 1/4 teaspoon salt. Cook over medium heat, stirring constantly, until thoroughly heated.

  4. Beat 1/4 cup whipping cream, molasses, pinch of salt, and nutmeg until soft peaks form. Serve with soup, and garnish, if desired.

  5. * 1 1/2 cups fat-free half-and-half may be sustituted for 1 1/2 cups whipping cream.