Soups

Loaded Sweet Potato Soup

Makes about 5 cups

Loaded Sweet Potato Soup

Makes about 5 cups

Time to get warm and cozy the perfect rainy-day soup!

Nutritional information per serving (1 cup): Calories 284 (68% from fat) carb. 17g pro. 4g fat 21g sat. fat 14g chol. 70mg sod. 726mg calc. 68mg fiber 2g

Ingredients

  • 1 garlic clove, peeled
  • 1½-inch piece fresh ginger, peeled
  • ½ leek, trimmed and cut into 2-inch pieces
  • 2 tablespoons unsalted butter
  • ½ teaspoon kosher salt, divided
  • Pinch freshly ground black pepper
  • 1 medium sweet potato (about 8 ounces), peeled and cut into 1-inch pieces (reserve in cold water if not using immediately)
  • 1½ cups low-sodium chicken or vegetable broth
  • ¼ teaspoon ground cinnamon
  • Pinch cayenne
  • ¼ to ½ cup heavy cream
  • 1/2 cup shredded Cheddar (can be shredded using the shredding disc if using a Food Processor)
  • ¼ cup sour cream or plain Greek yogurt
  • ¼ cup chopped cooked bacon
  • 3 tablespoons sliced scallion

Preparation

When using a Hand Blender:

  1. Insert the chopping blade into the chopping cup. Add the garlic, ginger and process until finely chopped. Add the leek and pulse until finely chopped.
  2. Put the butter in a medium pot set over low heat.
  3. Add the vegetables to the pot with a pinch each of the salt and pepper. Sauté on low until softened but not browning, about 8 minutes.
  4. Add the sweet potato to the softened vegetables in the pot and stir to combine. Add the broth, cinnamon, and cayenne, and increase the heat to bring the mixture to a boil. Once boiling, reduce heat to maintain a simmer. Cook until the sweet potato is tender, about 15 minutes.
  5. Using the blending shaft, blend the soup until puréed, being sure that the protective guard of the blending shaft is fully submerged to prevent splatter. Add 1/4 cup of the heavy cream and process until smooth, about 2 minutes. If a thinner soup is desired, add the remaining 1/4 cup of heavy cream and blend until combined.
  6. Serve immediately garnished with the Cheddar, sour cream or yogurt, bacon, and scallion divided evenly among each portion.

When using a Food Processor: 

  1. Insert the fine shredding disc in the Cuisinart® 7-Cup or 9 Cup Food Processor. Shred the Cheddar; remove, and reserve.
  2. Put the butter in a medium pot set over low heat.
  3. While the butter is melting, prepare the vegetables. Insert the universal blade in the work bowl. While the unit is running, drop add the garlic and ginger through the feed tube and process to finely chop, 10 to 15 seconds. Add the leek and pulse 8 to 10 times until finely chopped. Add the vegetables to the pot with a pinch each of the salt and pepper. Sauté on low until softened but not browning, about 8 minutes.
  4. Add to the potato to the softened vegetables in the pot and stir to combine. Add the broth, cinnamon, and cayenne, and raise the heat to bring the mixture to a boil. Once boiling, reduce heat to maintain a simmer. Cook until the potato slices are tender, about 15 minutes.
  5. Using a slotted spoon, transfer the soup solids to the work bowl, still fitted with the universal blade, and transfer the broth to a measuring cup to make it easier to add to the food processer while puréeing. Process while slowly adding the hot broth through the feed tube. Add ¼ cup of the heavy cream and process until smooth, about 2 minutes. If a thinner soup is desired, add the remaining ¼ cup of heavy cream.
  6. Serve immediately garnished with the Cheddar, sour cream or yogurt, bacon, and scallion divided evenly among each portion.