Today on The Stay At Home Chef I’m showing you how to make Simple Sweet Potato Soup This sweet potato soup recipe is really simple and easy to make. Itt has garlic and ginger to add some bold flavors and boy is it a heartwarming and healthy soup. Start by pouring 1 tablespoon of extra-virgin olive oil into a large pot over medium-high heat and then we’ll add in 1 white diced onion and start to saute this until it’s softened which will take about five to seven minutes. Then we’ll add in about 3 cloves of minced garlic and 2 tablespoons of freshly grated ginger. You want to saute this for about a minute give it just a little bit of heat to allow them both to release some flavor. Then we’ll add in 2 pounds of diced sweet potatoes, 1/2 teaspoon of salt, 1/4 teaspoon of white pepper so we don’t have those little black flakes and 4 cups of vegetable broth.
We’ll bring this to a boil. Let your sweet potatoes simmer for about 15 minutes or so until they are super soft. The amount of time it takes will depend on how small you cut your little pieces. Then you want to use a blender to blend this all up so you can transfer it to a regular blender or use a hand immersion blender. Last I like to add in 1 cup of shredded sharp cheddar cheese which gives this soup some body and boy does it make it tasty. Once that cheese is melted that’s it! You are ready to eat! You can make it fancy and serve it up with a little swirl of cream or some sliced chives or you can eat it up just like this.
Sweet Potato Soup is a creamy bowl of comfort food goodness! It’s easy to make with the savory flavors of ginger and garlic. Add cheese to give the soup more body and flavor.
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❓How many sweet potatoes are in 2 pounds❓
Sweet potatoes naturally grow in a variety of shapes and sizes. We have found that it takes about 3 larger sweet potatoes to equal 2 pounds, or 6 medium to small sweet potatoes. It’s a good idea to use the scale in your grocery store to weigh out ingredients like sweet potatoes and potatoes.
1 tablespoon olive oil
1 white onion diced
3 cloves minced garlic
2 tablespoons freshly grated ginger
2 pounds sweet potatoes peeled, cut into bite sized pieces
4 cups low sodium vegetable broth
1/2 teaspoon salt
1/4 teaspoon white or black pepper
1 cup shredded cheddar cheese
2 tablespoons sliced green onions or chives optional
1. Place a large soup pot on the stove over medium high heat. Add in olive oil and onion and saute until tender, about 7 minutes. Add in garlic and ginger and saute 1 minute more.
2. Add in sweet potatoes and season with salt and pepper. Pour in vegetable broth and bring to a boil over high heat. Once boiling, reduce the heat to medium and simmer until sweet potatoes are tender, about 10-15 minutes.
3. Transfer the soup mixture to a blender and blend in batches until smooth, or use an immersion blender.
4. Return to a pot over low heat and add in the cheddar cheese. Stir until melted. Taste and add more salt if desired. Serve topped with green onions or chives.
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