Country Inn Sweet Potato Soup
Sweet Potato Soup
Chilled Sweet Potato and Leek Soup


Country Inn Sweet Potato Soup

3 slices bacon
1 1/2 Tbsp butter
1/2 cup minced onion
1 large carrot, thinly sliced
1 rib celery, chopped
1 to 4 bay leaves
1 large sweet potato, peeled and thinly sliced
1 Idaho potato, peeled and thinly sliced
2 cup chicken broth, homemade or canned
1/2 cup water
Pinch of nutmeg
Salt and pepper to taste

Cook bacon crisp; drain and reserve. In same pan, add butter, onion,
carrot, celery, and bay leaves Cook until soft, then transfer to a Dutch
oven or large pot. To this add sweet potato, Idaho potato, chicken broth,
water, nutmeg, Salt and pepper to taste Bring to a boil, cover and simmer
20 to 25 minutes. Discard bay leaves; puree (if desired) and season with
nutmeg, salt and pepper. Top each bowl with bacon.


Sweet Potato Soup

1 med. onion, coarsely chopped
2 med. sweet potatoes (approximately
1 1/4 lbs.), peeled and diced
4 cups chicken broth
About 3/4 cup half and half
Freshly ground nutmeg, to taste
Salt
Freshly ground black pepper

Place the onion, potatoes and broth in a large saucepan and bring to a
boil. Reduce the heat, cover and cook slowly, until the potatoes are
tender, approximately 25 minutes. Cool slightly. Puree until smooth, in
batches, in a blender. Return the soup to the saucepan, add the half and
half and heat through. Season to taste with nutmeg, salt, pepper. Adjust
the consistency with more half and half as desired.


Chilled Sweet Potato and Leek Soup

3 lbs. sweet potatoes
1 leek, sliced and washed
1/2 stick butter
1 onion, sliced
1/4 cup chopped chives
5 cup chicken stock
1 cup cream
Salt and pepper to taste

Bake the sweet potatoes in a preheated oven at 375: for 1 hour or until
soft. Let cool and peel. Cook the leeks and onions with the butter in a
pot for a few minutes. Add chicken stock, salt and pepper. Place in a food
processor and add the peeled sweet potatoes and puree all together. Return
to pot and add cream. Adjust seasoning and consistency. Refrigerate a few
hours until well chilled. If too thick, add more stock of Half and Half
until desired consistency. Stir in chopped chives and serve. Jan

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