Sweet Potato Soup

Sweet potato soup is one of my favorites. And when autumn begins to turn cold and winter approaches, sweet potatoes are at the hight of their season. Around the holidays you can usually find a 10 lb. box for $3 to $5 dollars. Which means plenty of good food and several recipes to enjoy. Sweet potato soup is a great full flavor soup, it has a great earthiness to it which is rounded out with a hint of spice. This is a great way to use extra potatoes and have a cold nights meal in a bowl!

Full time: 45 minutes
Serves 4

You will need:

2 large sweet potatoes, diced into 1-2" chunks
1 small white onion, cubed
4 cups vegetable or chicken stock
3/4 cup half and half
3/4 cup warm water
2 tsp nutmeg
1 tsp salt
1 tsp ground black pepper
1 tsp lemon juice

Let us begin:

In a medium to large pot combine potatoes, onions, and stock.

Bring to a boil over high heat.

Cover and reduce heat to low.

Cook 25 minutes or until potatoes are tender.

Remove from heat, carefully move half of the contents into a blender or food processor. Remember this is hot so you want to work in small batches, if you need to do less than half at a time be safe and do so. Also, if using a blender protect your hand by placing a kitchen towel over the lid when holding it.

Pulse until smooth, use caution when opening the lid, it will be steamy.

Move blended soup into a bowl and repeat with remaining un-blended soup.

Once it is all blended, return to pot, and add in water.

Add nutmeg, salt, pepper, and lemon juice.

Mix well to combine.

Turn heat on to medium low and add in half and half.

Mix well to combine.

Cook 4-6 minutes or until nicely warmed.

Serve along side some crusty bread with a sprinkle of nutmeg across the top, enjoy!