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Sweet Potato Soup

Course Soup


  • 1/2 stick butter
  • 1 tsp minced garlic
  • 1 medium diced onion
  • 1 rib celery, diced
  • 4 cups chicken stock
  • 1 1/2 lbs sweet potatoes
  • 1 lrg apple (of your choice)
  • 1 cup heavy whipping cream
  • salt and pepper to taste


  • Melt the butter in a saucepan. Add the garlic, onion, carrot and celery and cook on low until tender and translucent. Add chicken stock and the sweet potatoes, increase the heat a little and cook, stirring from time to time, until the sweet potatoes are tender. Add the apples and cook another 5 minutes or so, until they are tender.
  • Add heavy whipping cream, season with salt and pepper. Allow soup to cool slightly, then purée it with an immersion blender or in a blender. You may have to divide this in two batches.
  • Simmer for 5 minutes, Serve hot
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