Sweet Potato Soup
Serving Size / Yield
8 servings
Ingredients
- 3-4 sweet potatoes, cooked and peeled
- 3 C. beef broth
- 3 C. chicken broth
- 1/2 C. heavy cream
- 1/2 C. Swiss cheese, grated
- 2 Tbs. butter
- salt and white pepper, to taste
- nutmeg, freshly grated
Directions
Puree sweet potatoes in food processor with enough broth to blend smoothly. Place in stockpot or Dutch oven with remaining broth and cream. Simmer 45 minutes to 1 hour. Skim soup if foamy. Whisk in butter and grated cheese. Stir until cheese melts Add salt, pepper, and nutmeg.
Serve with: Dinner Rolls
