Prep Time
35 Mins
Cook Time
1 Hour 15 Mins
8 cups

How to Make It

Step 1

Melt butter in a Dutch oven over medium-high heat; add onion, and saute until tender. Stir in chicken broth and next 4 ingredients; bring to a boil. Reduce heat, and simmer 1 hour or until potato is tender. Remove and discard thyme sprigs. Cool slightly.

Step 2

Process mixture in batches in a blender until smooth, stopping to scrape down sides. Return to Dutch oven, and stir in whipping cream and next 4 ingredients. Cook over low heat, stirring occasionally, until thoroughly heated. Serve with Rum Cream; garnish, if desired.

Ratings & Reviews

megdan0408's Review

December 12, 2014
Warm, sweet, velvety and oh so comforting. The rum cream is really what makes it! Will def make again!

ranchochar's Review

February 22, 2014
Very good it!

Tabby3043's Review

January 11, 2013
This is the best sweet potato soup ever! I have a friend with cancer and she asks me to make it all the time...the rum cream makes the dish...I add a pinch of sugar to the rum cream...