Sweet Potato & Pecan Soup

Sweet Potato & Pecan Soup


(2 votes) 5 2

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

Time needed

30 min preparation + 30 min cooking

Serving Size / Yield

8 servings


  • 2 Tbs. unsalted butter
  • 1 lg. sweet onion, coarsely chopped (about 2 C.)
  • 4 cloves garlic, minced
  • 6 C. Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
  • 2 bay leaves
  • 1/4 tsp. ground black pepper
  • 3 lg. sweet potatoes, peeled and cut into cubes (about 6 cups)
  • 1 C. heavy cream
  • 3 Tbs. thinly sliced fresh chives
  • 1 C. pecans, toasted and chopped

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Heat the butter in a 6-quart saucepot over medium heat. Add the onions and garlic and cook until the onions are tender.

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.

Add 1/2 cup of the cream and heat through.

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 puréed mixture to the saucepot. Cook over medium heat for 5 minutes or until hot. Season to taste.

Prepare the Chive Chantilly. Serve the soup with Chive Chantilly and sprinkle with the pecans.

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.

This recipe is brought to you by Campbell's®. Make Great Meals. Get Great Smiles. It's Amazing What Soup Can Do.

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