Sweet Potato and Pecan Soup
Recipe from Swanson Broth & Stock

Not just for holidays, this sweet potato soup will add a sense of luxury to any gathering. Toast the pecans for a crunchy finish.


Sweet Potato and Pecan Soup

by 1  person

read comments

add your rating
add a comment
Servings: 8
Prep Time: 30 mins
Total Time: 1 hr
Related Categories: More Holidays, Sweet Potatoes, Sweet Potato Soup
 
savings in
change zip
 
Ingredients
  • 2  tbsp.
    unsalted butter
    see savings
    On Sale
  • 1 
    large sweet onion, coarsely chopped (about 2 cups)
    see savings
    On Sale
  • 4  cloves
    garlic, minced
    see savings
    On Sale
  • 6  cups
    Swanson® Chicken Broth (Regular, Natural Goodness or Certified Organic)
    see savings
    On Sale
  • 2 
    bay leaves
    see savings
    On Sale
  • 1/4  tsp.
    ground black pepper
    see savings
    On Sale
  • 3 
    large sweet potatoes, peeled and cut into cubes (about 6 cups)
    see savings
    On Sale
  • 1  cup
    heavy cream
    see savings
    On Sale
  • 3  tbsp.
    thinly sliced fresh chives
    see savings
    On Sale
  • 1  cup
    pecans, toasted and chopped
    see savings
    On Sale
add ingredients to list

Directions
1.
Heat the butter in a 6-quart saucepot over medium heat. Add the onions and garlic and cook until the onions are tender.
2.
Add the broth, bay leaves, black pepper and potatoes. Heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the potatoes are tender. Discard the bay leaves.
3.
Add 1/2 cup of the cream and heat through.
4.
Place 1/3 of the broth mixture into a blender or food processor. Cover and blend until smooth. Pour the mixture into a large bowl. Repeat the blending process twice more with the remaining broth mixture. Return all of the pureed mixture to the saucepot. Cook over medium heat for 5 minutes or until hot. Season to taste.
5.
Prepare the Chive Chantilly. Serve the soup with Chive Chantilly and sprinkle with the pecans.
6.
Chive Chantilly: Beat the remaining heavy cream in a medium bowl with an electric mixer on high speed until stiff peaks form. Gently stir in the chives.

Tip:
It's best to toast nuts whole first and then chop them. Spread the pecans in a single layer on a jelly-roll pan. Bake at 300 degrees F. for 15 minutes or until the pecans are toasted. Cool and use as directed above.
Add Your Review
Related Recipe
So-Creamy Sweet-Potato Soup
So-Creamy Sweet-Potato Soup

Nutmeg, cinnamon, and maple syrup season the leeks and sweet potatoes in this thick and creamy side-dish soup.

 Articles
Party Potatoes
...Sometimes you need a great potato recipe. And you need it for a crowd of 20-odd. And it needs...? And don't even think about how rich it is. We're at a PARTY! PARTY POTATOES This recipe for Party Potatoes.... 2. In a very large (8- to 13-quart) bowl, combine the defrosted potatoes, onions, garlic, and pepper... read more...
Boiled Potatoes: Leftover Logic
...One potato, two potato, three potato, four... Unlike a lot of leftovers, the more boiled-potato... of starch to a green salad to thickening up a soup to folding into a frittata. Here are three of our... favorite ways to use leftover spuds and put potato power into your meals. The classic nicoise salad (born... read more...
Cheeseburger Soup: Dinner for $10
...Want to work up a little wizardry in the kitchen to wow your kids? Take cheeseburgers, take soup..., and with a bit of behind-the-scenes alchemy -- presto! -- you've got Cheeseburger Soup. (Don't worry..., no blender required.) Take that, Harry Potter. How the heck did you do that? It's a full-fledged hearty soup... read more...
Food Blogs We Love
A Trufflehead Thanksgiving
being too hard? Sharon G. We like to start with soup. Parsnip and Sweet Potato Bisque , which we featured last week, is superis just for fun. On the side, we love Bourbon Pecan Sweet Potatoes ; Brussels Sprouts with Spanish Onion and read more...
see more blogs
More Great Recipe Ideas from Swanson Broth & Stock