Savory sweet potato soup by Mama Steph

You’ll be surprised how just a few ingredients can transform sweet potatoes into a hearty bowl of warm goodness. And, even better, it’s good for you!
Published: Jan. 9, 2024 at 12:06 AM CST

TYLER, Texas (KLTV) - This is a delicious, creamy soup that is not at all sweet; you’ll be surprised how just a few ingredients can transform sweet potatoes into a hearty bowl of warm goodness. And, even better, it’s good for you!

Savory Sweet Potato Soup

Ingredients:

1 tablespoon olive oil

1 medium onion, chopped

3 cloves garlic, minced

1/2 teaspoon ginger (or two tablespoons grated fresh ginger)

4 cups water, chicken broth OR vegetable broth

1/2 teaspoon salt

1 cup grated cheddar cheese

METHOD:

1. Wash, peel and dice the sweet potatoes. Cover them in a soup pot or Dutch oven with the broth or water. Bring to a boil, and simmer until tender, about 10 to 15 minutes. Do not drain.

2. Meanwhile, in a skillet cook the onions in the oil until they become translucent. Add the garlic and ginger, and stir in for about a minute. Then, add this mixture to the pot of cooked sweet potatoes and broth. Stir in well.

3. Use an immersion blender to whisk the soup until it’s as smooth as you want it. I enjoy some chunks of potato, so I don’t go all the way to fully smooth. Do what you prefer. (See important note below.)

4. Taste, and add salt if needed, about 1/2 teaspoon at a time. You may not need any, depending upon how salty the broth used was.

Serve with crackers, and top with a bit of extra grated cheese and, if you like, a dollop of sour cream or plain Greek yogurt. Enjoy!

IMPORTANT NOTE: If you don’t have an immersion blender, you can do this in a regular blender. Just be very careful not to get burned; it’s best to let the soup cool down to warm, not hot, before blending. Only fill the blender jar halfway full, then blend on low speed or pulse setting. Hold a clean kitchen towel over the lid and hold the lid down with it as you blend. Do this in several batches, then reheat the soup in the original pot. If you fill it too full or use hot soup, you risk the lid blowing off the blender, making a mess an potentially burning you. I know this sounds like a lot of effort, but it will take less than five minutes of your time. Safety first!