3 medium sweet potatoes (about 1 pound), peeled and cubed
3 cups chicken or vegetable broth
1 bay leaf
1/2 teaspoon dried basil
1/4 teaspoon salt, optional
Instructions
In a Dutch oven, saute celery and onion in oil
until tender. Add remaining ingredients; bring to
a boil over medium heat. Reduce heat; simmer for
25-30 minutes or until potatoes are tender.
Discard bay leaf. Cool slightly. In a blender,
process soup in batches until smooth. Return all
to pan and heat through. Yield- 4 servings.
Originally Submitted
11/12/2015
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