When I first contemplated making sweet potato soup, I looked at a lot of recipes. I just wasn’t so sure about the whole concept. I finally decided to give this recipe a try, and I’m so glad that I did! I will definitely be sharing this recipe with others and making it again soon! While I urge you to check out the original recipe, I did vary it slightly and will share my version!
Sweet Potato Cheddar Soup
4 large sweet potatoes* (or – I used 2 massive sweet potatoes grown by my parents!)
2 tablespoons butter
1/2 cup chopped onion
2 tablespoons flour
1 cup milk
4-5 cups vegetable or chicken stock
8-12 ounces grated or cubed cheddar cheese
1/4 teaspoon pepper
– salt, if desired, to taste
1. Place two paper towels on a microwave-safe plate. Wash sweet potatoes, and poke a few holes in them. Microwave on high for 10-20 minutes, until they are tender when poked. (My massive potatoes took about 24 minutes!) Let cool slightly, and then remove and discard skins. Place potatoes in a medium bowl.
1. Peel sweet potatoes, chop into several chunks each, and cover with water in a saucepan. Simmer until tender; drain water.
2. Use a hand blender to puree the sweet potatoes.
3. In a medium-large stock pot, melt butter and add onions. Cook until onions are translucent. Turn off heat, and mix in flour with a fork, until there are no lumps. Gradually add the milk, stirring constantly. Add four cups of broth and heat until mixture thickens.
4. Gradually add the milk/broth mixture to the sweet potato puree, until about 2 cups have been mixed in. (This will make the sweet potatoes thinner and easier to combine with the broth.) Add all the sweet potato mixture to the milk/broth mixture, and stir until smooth. Add cheese and pepper, stirring to melt. If soup seems too thick, add one more cup of broth.
5. Taste to see if salt is needed, and if so, add it 1/4 teaspoon at a time. My broth was salty enough that I did not need additional salt.
*My soup is not very orange because I used white sweet potatoes. It certainly is delicious, though!