Sweet potatoes are one of my favorite vegetables during the fall and winter. I love their sweet flavor, and the fact that they are very healthy for you. I often roast up a batch as a side dish for dinner, and then will eat the leftovers for lunch during the week.
My local indoor farmer's market had them for a great price last weekend, so I ended up buying quite a few pounds of them. And as much as I love them, I can only eat so many roasted sweet potatoes.
Since I'm such a big fan of cooking Butternut Squash Soup, I thought that the sweet potatoes would make a great pot of soup, too.
The soup is quite delicious, and I even managed to get my grandson to have a small bowl. Nothing makes me happier than to see my grandchildren try new foods, especially ones that are good for them.
Since the weather is so cold and snowy in lots of the country still, this is a wonderful soup to make and enjoy for a cozy lunch or dinner.
Recipe for Sweet Potato Soup
1 cup chopped celery
1 cup chopped onions
2 tablespoon olive oil
3 medium sweet potatoes, peeled and cubed
3 cups chicken broth
1 bay leaf
1/2 teaspoon dried basil
1/2 teaspoon salt
In a Dutch oven, saute celery and onion in oil until tender. Add remaining ingredients; bring to a boil over medium heat. Reduce heat; simmer for 25-30 minutes or until potatoes are tender.
Discard bay leaf. Using an emersion blender, puree soup until smooth. Or, using a regular blender, process soup in batches until smooth. Return batches to pan and heat through. Use desired toppings.
Makes 4 servings.
This is a repost from last year, a favorite that I'm happy to share again.