Description
A creamy, cozy soup made from tender sweet potatoes, aromatics, and a flavorful broth, finished with rich toppings like mascarpone, goat cheese, and crispy shallots.
Ingredients
3 large sweet potatoes (about 2 lbs after peeling and cubing)
2 tablespoons butter
1 1/2 tablespoons all-purpose flour
1/2 sweet onion, diced (about 1/2 cup)
2 garlic cloves, minced
2 1/2 to 3 cups low-sodium vegetable broth
1 1/2 to 2 cups low-sodium chicken broth
1/2 cup milk
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon smoked paprika
Optional toppings: mascarpone cheese, crumbled goat cheese, crispy shallots
Instructions
1. Peel and cube the sweet potatoes. Microwave them in a large bowl on high for about 10 minutes, tossing a few times, until fork-tender. Alternatively, roast on a baking sheet at 400°F with a drizzle of olive oil for 35 minutes.
2. In a large pot over medium-high heat, melt the butter. Add the diced onions and cook for about 5 minutes. Stir in the minced garlic and cook for 1 more minute.
3. Stir in the flour and whisk constantly for about 2 to 3 minutes until it starts to turn golden and smell nutty.
4. Add the cooked sweet potatoes, vegetable and chicken broths, milk, and smoked paprika. Bring to a boil, then reduce heat and simmer for 15 to 20 minutes. Stir often.
5. Mash any remaining sweet potato chunks or blend for a smoother texture. Add salt and pepper. Thin with extra broth if desired.
6. Serve hot topped with mascarpone, crumbled goat cheese, and crispy shallots.
Notes
To make crispy shallots, thinly slice 2 shallots and fry in canola oil for 2 minutes until golden.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American