Creamy Sweet Potato Soup

Rich, creamy and a breeze to make!

Serves: 6
Cook Time: 30 Minutes

Ingredients

• 1/2 cup butter
• 1 small onion, finely diced
• 1 cup celery, finely diced
• 2 large sweet potatoes, peeled and diced
• 3 cups chicken stock
• 1 cup heavy cream
• 1/2 teaspoon pumpkin pie spice
• Salt and pepper to taste
• For Garnish:
• 4 slices Smithfield Bacon, crisply cooked and crumbled
• Maple syrup to drizzle
• 1 scallion, finely diced

Steps

Melt butter in a large saucepan. Add onion and celery and saute until fully cooked and tender. Add the potatoes and chicken broth. Bring to a boil, lower heat to medium, cover and cook for 25 minutes or until the potatoes are very tender. Puree the contents of the saucepan in a blender (in small batches). Return to saucepan and stir in the cream and pumkin pie spice. Season to taste with the salt and pepper. Heat to desired temperature.

Serving Suggestions

Sprinkle soup with crumbled bacon, a drizzle of maple syrup and a pinch of scallion.

This recipe was specially prepared and created by Paula Deen for Smithfield. Recipe and photo courtesy of Smithfield.

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Comments (3) Post Your Comment

Fuzzy56
I can't say enough about this soup. It's easy and delicious. I added some extra pumpkin spice because I liked the stronger flavor. Outstanding recipe. Thanks, Smithfield.

recipelove
Love the mix of the ingredients; nothing is missing. I think I will
substitute chicken stock with beef broth for personal taste. I look
forward to preparing this for my aunt, dog and myself.
Thank You

Emiliesmom
I made this with my leftover sweet potatoes. It was creamy and heavenly. The crunch of the salty bacon on top was perfect.

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