Sweet Potato & Pecan Soup

Campbell's Sweet Potato & Pecan Soup Recipe

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

At a glance

Prep

30 min.

Total

1 hr.

Serves

8

Servings: 1 3/4 cups each

Cook: 30 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

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What You'll Need

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

How to Make It

  • 1

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

  • 2

    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.

  • 3

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

  • 4

    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.

  • 5

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

  • 6

    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.

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Recipe Nutritional Information

Made With

Swanson® Certified Organic Chicken Broth Swanson® Chicken Broth Swanson® Natural GoodnessTM Chicken Broth

calories

366 366 371

totalfat

31g 31g 30g

saturatedfat

13g 13g 13g

cholesterol

65mg 70mg 65mg

sodium

751mg 1161mg 771mg

totalcarbohydrate

21g 21g 21g

dietaryfiber

4g 4g 4g

protein

5g 5g 7g

vitamina

201%DV 201%DV 201%DV

vitaminc

6%DV 6%DV 6%DV

calcium

7%DV 7%DV 7%DV

iron

6%DV 6%DV 6%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

Easy Substitutions

  • Tip: It's best to toast nuts whole first and then chop them. Spread the pecans in a single layer on a jelly-roll pan. Bake at 300°F. for 15 minutes or until the pecans are toasted. Cool and use as directed above.
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