Cream of Sweet Potato Soup (Crema Di Papata Dolci E Gabretti)

Total Time
55mins
Prep 25 mins
Cook 30 mins

Another great-looking sweet potato recipe from the Chicago Tribune, this one comes from Massimo Salatino, corporate chef for Francesca Restaurants.

Ingredients Nutrition

Directions

  1. Combine oil and butter in a large saucepan over medium heat; add garlic and leeks; cook, stirring frequently, until they release their flavors, about 5 minutes; add sweet potatoes, carrots, broth, cumin and cinnamon; heat to a boil, reduce heat to a simmer; cook until vegetables are tender, about 5 minutes.
  2. Puree until smooth in a blender or food processor; return soup to saucepan.
  3. Stir in cream, salt and pepper to taste; garnish with chives and croutons.
Most Helpful

Hey Jude, this is DELIGHTFUL! I had several cups of sweet potatoes leftover from Crock Pot Sweet Potatoes & Cranberries With Toasted Pecans and they were already seasoned. I followed your recipe & added all the ingredients except the cinnamon. I also subbed a yellow onion for the leek. This is amazing! I'll serve it up with some leftover Christmas ham and we're good to go! Thanks you for truly delicious soup Jude! YUM!

Chicagoland Chef du Jour December 28, 2011

Lovely soup! It was very easy to make especially I was using a pressure cooker. Thanks.

Ginger Rose December 29, 2008

Served this for 14 people at Thanksgiving & it was wonderful! Everyone really liked it. Easy to make, travelled well in the car, reheated well & was tasty ... what more could you want?!

tlmiller November 22, 2007