Potato Soup » Recipe List » Southwestern Sweet Potato Soup

Southwestern Sweet Potato Soup

Potato soup starts with chopped white or yellow onion, diced sweet potato, and diced potato sautéed in olive oil. Sautéed vegetables are simmered in stock until tender. Soup is pureed, returned to stockpot, combined with fresh corn kernels, roasted red bell pepper, chopped jalapeno pepper, and seasoned with fresh ground black pepper. Individual servings topped with chopped fresh coriander.

Ingredients -

1 tablespoon Olive Oil
1/2 cup chopped White or Yellow Onion
2 cups diced peeled Sweet Potatoes
1 cup diced peeled Baking Potatoes
4 cups Chicken Vegetable Stock
1 cup Fresh or Frozen Corn Kernels
1 Red Bell Pepper, roasted, peeled, seeded and diced
1 Jalapeño Pepper, seeded and chopped
Coarse Salt
Fresh Ground Black Pepper, to taste
1/4 cup chopped Fresh Coriander, Green Onions or Parsley

Preparation:

1. In a large saucepan, heat oil over medium heat.

2. Add onions and cook for 3 to 4 minutes or until softened but not browned.

3. Add sweet potatoes and potatoes; cook for 2 to 3 minutes.

4. Add stock; bring to a boil.

5. Reduce heat and simmer, uncovered, for 12 to 15 minutes or until potatoes are tender.

6. In a blender or food processor, purée potato mixture in batches; return to pan.

7. Add corn, red pepper and jalapeño pepper.

8. Cook for 3 to 4 minutes.

9. Season to taste with salt and pepper.

10. Serve soup garnished with coriander.

Soup Making Tips -
Sweet Potatoes

	Sweet potatoes are not in the same family of vegetables as baking and boiling potatoes. Select sweet potatoes that are firm to the touch, and dark in color. Avoid specimens with bruises or decay. Sweet potatoes need to be peeled deep enough to remove the tough outer skin. Do not store sweet potatoes in the refrigerator as they will develop a hardened interior and lose their delicious flavor.

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