Tuesday's Cupboard—Sweet Potato Cheesy Soup

What to do with sweet potatoes?

Creamy_hearty_cheesy wonderfulness

sweet potato cheesy soup

serves 4 - 6
prep level:  easy

equipment: hand emulsion blender

  • 4 large sweet potatoes — cleaned, peeled & chopped into 2" chunks
  • 1 large chopped sweet yellow onion (Wallawalla, Vidalia)
  • olive oil
  • 8 cups of freshly made vegetable broth (Knorr's)
  • ground nutmeg
  • 1 cube of Neufachâtel cream cheese
  • crumbled goat cheese

delightful fresh sweet potatoes

make it
  1. In a large soup pot, sauté onion in 1 T. olive oil until onions are tender (about 3 mins)
  2. Add chopped sweet potatoes & veggie broth
  3. Bring to a boil; reduce to low & cook until potatoes are soft (about 20-25 mins)
  4. Remove from heat; while still hot, blend with hand emulsion blender to combine potatoes & broth
  5. Add 1 cube of Neufachâtel cream cheese; blend until cheese is melted and soup is smooth & creamy
  6. Mix in 2 pinches of ground nutmeg
  7. Serve & top with crumbled goat cheese, sprinkles of paprika & freshly ground pepper.  

Delicious as leftovers!  Heat on the stovetop, stirring often to prevent scorching on the bottom of the pot; add veggie broth, if necessary, to thin.

simmer in veggie broth until potatoes are tender


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