I ran across a recipe I’d printed out from All Recipes the other day for cream of sweet potato soup. I made a few alterations but I’m so glad I had that one as a reference point! This recipe was an easy vegetarian soup for a soup night get together.
3 large (like two fists put together or bigger) sweet potatoes
5 – 6 cups of vegetable broth (about one and a half cartons)
2 tbsp honey or maple syrup
Salt to taste
1/4 tsp nutmeg (I probably used a little less)
Black pepper and cayenne to taste
1/3 cup milk or heavy cream
Scrub the potatoes, pierce with a fork and microwave until soft (about 8 minutes but maybe longer depending on size)
Peel the potatoes after they cool briefly. Put half of the potatoes and about two cups of broth in the blender and purée. Pour this into a large pot on the stove. Repeat with the remaining potatoes and two more cups of broth. Add more if you need it for puréeing.
Once all the purée is in the pot add enough extra broth to make it a little less thick than baby food. Heat over medium heat until it bubbles. Add the spices and honey and let it simmer for ten minutes. Stir a few times to avoid sticking. Remove from heat and stir in the cream.
I served mine topped with goat cheese but any tangy topping from greek yogurt to feta or blue cheese would work.