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Sweet Potato Soup with Blue Corn Tortillas

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  • Level: Intermediate
  • Total: 1 hr 25 min
  • Prep: 35 min
  • Cook: 50 min
  • Yield: 4 to 6 servings
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Ingredients

Sweet Potato Soup:

3 cups leftover mashed sweet potatoes

1 1/2 to 2 cups low-sodium chicken broth

1/2 teaspoon ground ginger

1/2 teaspoon allspice

1/2 teaspoon freshly grated nutmeg

1/2 cup creme fraiche

2 teaspoons chipotle in adobo puree

Salt and freshly ground black pepper

Fresh cilantro leaves, for garnish

Blue Corn tortilla chips, coarsely crushed, for garnish

Mashed sweet potatoes:

4 tablespoons unsalted butter

1 cup whole milk

1/2 cup heavy cream

1 tablespoon chipotle chile puree

5 large sweet potatoes boiled until just cooked through and peeled

2 tablespoons pure maple syrup

2 tablespoons honey

1 teaspoon ground cinnamon

Salt and freshly ground black pepper

Directions

  1. Whisk together the mashed potatoes, 1 1/2 cups of the broth, ginger, allspice, and nutmeg in a medium saucepan and bring to a simmer over high heat. Reduce the heat to low and cook, stirring occasionally, for 10 minutes. Whisk in the 1/4 cup creme fraiche and more broth, if needed, and cook for 5 minutes.
  2. Whisk together the remaining 1/4 cup of creme fraiche and chipotle puree in a small bowl, and season with salt and pepper. Ladle the soup into bowls and top with a dollop of the creme fraiche, some cilantro leaves and some of the tortilla chips.

Mashed sweet potatoes:

  1. Combine the butter, milk, cream and chipotle puree in a small saucepan and bring to a simmer.
  2. While the potatoes are hot, run them though a ricer into a large bowl. Add the warm milk mixture, syrup, honey, cinnamon and salt and pepper and mix until combined.

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