Photo by: Oxmoor House

Sweet Potato-Peanut Soup with Ham Croutons

The peanut flavor in this rich appetizer soup makes the ham croutons completely addictive.

  • Yield: 10 cups


  • 1/4 cup butter or margarine
  • 1 none medium onion, chopped
  • 3/4 cup chopped celery
  • 2 none garlic cloves, chopped
  • 6 cups chicken broth
  • 3 pounds sweet potatoes, peeled and coarsely chopped
  • 1 tablespoon chopped fresh rosemary
  • 2 cups cubed cooked ham
  • 2/3 cup creamy peanut butter
  • 1 cup whipping cream
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • none Garnish: fresh rosemary sprigs


Melt butter in a Dutch oven over medium heat; add onion, celery, and garlic, and sauté 10 minutes or until tender. Add broth, potato, and chopped rosemary. Bring to a boil; cover, reduce heat, and simmer 25 minutes or until potato is very tender.

Meanwhile, heat a large nonstick skillet over medium-high heat. Add ham, and cook until browned and crisp on all sides. Remove from heat; set aside.

Process potato mixture, in batches, in a food processor or blender until smooth. Return potato mixture to Dutch oven; stir in peanut butter. Cook over medium-low heat until soup is smooth, stirring often. Stir in whipping cream, salt, and pepper; cook until thoroughly heated.

To serve, ladle soup into individual bowls. Top each serving with ham. Garnish, if desired.


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Sweet Potato-Peanut Soup with Ham Croutons Recipe