Country Inn Sweet Potato Soup Sweet Potato Soup Chilled Sweet Potato and Leek Soup
Country Inn Sweet Potato Soup
3 slices bacon 1 1/2 Tbsp butter
1/2 cup minced onion 1 large carrot, thinly sliced 1 rib celery, chopped 1 to 4 bay leaves 1 large
sweet potato, peeled and thinly sliced 1 Idaho potato, peeled and thinly sliced 2 cup chicken
broth, homemade or canned
2/2 cup water Pinch of nutmeg Salt and pepper to taste
Cook bacon crisp; drain and reserve. In same pan, add butter, onion, carrot, celery, and bay leaves
Cook until soft, then transfer to a Dutch oven or large pot. To this add sweet potato, Idaho potato,
chicken broth, water, nutmeg, Salt and pepper to taste Bring to a boil, cover and simmer 20 to 25
minutes. Discard bay leaves; puree (if desired) and season with nutmeg, salt and pepper. Top each
bowl with bacon.
Sweet Potato Soup
1 med. onion, coarsely chopped 2 med. sweet potatoes (approximately 1 1/4 lbs.), peeled and diced 4
cups chicken broth About 3/4 cup half and half Freshly ground nutmeg, to taste Salt Freshly ground
black pepper
Place the onion, potatoes and broth in a large saucepan and bring to a boil. Reduce the heat, cover
and cook slowly, until the potatoes are tender, approximately 25 minutes. Cool slightly. Puree until
smooth, in batches, in a blender. Return the soup to the saucepan, add the half and half and heat
through. Season to taste with nutmeg, salt, pepper. Adjust the consistency with more half and half
as desired.
Chilled Sweet Potato and Leek Soup
3 lbs. sweet potatoes 1 leek, sliced and washed
3/2 stick butter 1 onion, sliced
4/4 cup chopped chives 5 cup chicken stock 1 cup cream Salt and pepper to taste
Bake the sweet potatoes in a preheated oven at 375: for 1 hour or until soft. Let cool and peel.
Cook the leeks and onions with the butter in a pot for a few minutes. Add chicken stock, salt and
pepper. Place in a food processor and add the peeled sweet potatoes and puree all together. Return
to pot and add cream. Adjust seasoning and consistency. Refrigerate a few hours until well chilled.
If too thick, add more stock of Half and Half until desired consistency. Stir in chopped chives and
serve. Jan
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