Soup Week: Sweet Potato Soup

Sorry friends for missing the post yesterday! Some unexpected things came up and I was unable to get to my computer and write my post for the day.  So, today you get two soup posts!

Today's recipe is for Sweet Potato Soup.  I've been experimenting with different, hearty soups that are still within a calorie range I dont have to feel guilty about.  This soup fits the bill!

Sweet Potato Soup

(Recipe from Campbell's Kitchen)

Ingredients:
5 Medium Sweet Potatoes

2 Tablespoons Butter

1 Large Onion, Chopped

2 Stalks of Celery, Chopped

6 Cups of Chicken Broth (or veggie broth could work!)

1 Medium Potato (I used a baking potato) Peeled and cut into cubes

1/3 Cup Maple Syrup

Pepper

2 Tablespoons Light Cream

Directions:

1. Pierce the sweet potatoes with a fork. Bake at 400 degrees for 1 hour until they are tender. 

2. Allow to cool slightly.  Cut in half and scoop out the inside flesh, set aside in a bowl.

3. Heat butter in a large sauce pot.  Add onion and celery to pot and cook until tender.

4. Add the broth and baking potato.  Bring to a boil.  Reduce heat to low and cook until potato is tender. Approximately 15 minutes.

5. Add syrup and reserved sweet potato.  Season with pepper if desired.

6. Using an immersion blender, blend soup.  Or, you can be like me and pour a little bit at a time into your regular blender, blend until smooth, and transfer to a large bowl, until the whole mix is pureed. 

7. Return to pot, add cream, and heat on medium until hot.   Season with salt and pepper to taste, if necessary.

This soup is really good with some of those Chinese noodles as a topping.  I cant take credit for that idea, that was all my boyfriend who discovered that one.  Turns out, he was right!

Enjoy!