SO Sweet Potato Jalapeno Soup

Sweet Potato Jalapeno Soup


2  Tablespoons unsalted butter

1/2  Cup finely chopped onion

1  Jalapeno, seeded and minced

6  Cups chicken stock

1  Pound sweet potatoes, peeled and cut into chunks or 1 (15oz.) can Sweet potatoes, drained

½  Teaspoon nutmeg

½  Cup heavy cream

Salt and pepper to taste

Garnish: diced green, yellow and red bell pepper


In a saucepan, melt butter. Cook onions and jalapeno 2 to 3 minutes or until tender. Add chicken stock and sweet potatoes. Cook 30 minutes or until tender. Puree soup to desired consistency in a blender. Add additional stock or water if thinner soup is preferred. Add nutmeg and heavy cream. Season with salt and pepper. Serve hot with bell pepper garnish. Makes 4 servings.

Variations: If using canned yams, cut in small chunks and stir in at the end of cooking.

Serving Size: Makes 4 servings

Cook Time: 30 min