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Autumnal Cream of Sweet Potato Soup
- Course Soups & Creams
- Prep. Time 15 mins
- Cooking Time 20 mins
Preparation
What You Need
1 tbsp
(15 ml)
President's Choice Normandy Style butter
2
leeks, sliced, about 4 cups (1 L)
3
celery stalks, sliced, about 2 cups (500 mL)
3
medium-sized sweet potatoes, peeled and cubed, about 4 cups (1 L)
3
garlic cloves, chopped
2 cans
10 oz (2 x 284 mL) cans
President's Choice Organic Condensed Chicken Broth, non diluted
2 cups
(500 ml)
milk
1 cup
(250 ml)
10%
cream
Salt
pepper, to taste
1
4 1/2 oz (140 g) pkg
President's Choice Sourdough Croûtons
Instructions
In a large saucepan, over medium-high heat, sauté vegetables and garlic in butter, 3 minutes. Season with salt and pepper.
Add chicken broth and bring to boil. Cover and cook over low heat until vegetables are cooked, about 15 minutes. Add milk and cream. Purée in blender. Pour back into saucepan and warm up. Adjust seasoning. Serve soup and garnish with croûtons.
View the comments for this recipe and share one of your own!Nutritional Info
Per serving
Energy: 201 CaloriesProtein: 8 g
Carbohydrate: 28 g
Fat: 7 g
Calcium: 13 % / 134 mg
Fibre: 3 g
Sodium: 547 mg
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Jitterbuggy
September 23rd, 2010
I like to add a dollop of sour cream to each bowl with a scatter of parsley just before serving
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