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

  • Swanson® Certified Organic Chicken Broth

    Swanson® Certified Organic Chicken Broth

  • Swanson® Natural Goodness® Chicken Broth

    Swanson® Natural Goodness® Chicken Broth

  • Add to Recipe Box
  • Print & Save
  • Send by Email
     

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:
    Or

    * Required fields

    Send Cancel
     

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 or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
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

    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.  Top the soup with the chive mixture.  Sprinkle with the pecans.

Full Screen View

  • 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.
You need to be signed in to add a note to this recipe.
Please Log In or Register.
RID#50272

Your Recently Viewed Recipes