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1
Preheat the oven to 450 degrees F. Prick the potatoes all over, and place bare in the oven for 1 hour.
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2
Remove from the oven to let cool.
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3
Meanwhile, add half the butter to a skillet over medium-high heat.
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4
When the butter melts and foams, add the sage in a single layer and fry for 1 minute on each side until the sage is bright green and slightly dark at the edges.
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5
Remove the sage leaves to paper towels to drain.
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6
To the butter in the skillet, add the bread cubes, a sprinkle of salt, and reduce the heat to medium-low.
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7
Fry the croutons for 1520 minutes until crispy and golden.
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8
When the sweet potatoes are cool enough to handle, peel them and cut them into large chunks.
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9
Heat a small soup pot to medium-high with the rest of the butter, onion, garlic, celery, and smoked paprika.
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10
Saute the veggies for 5 minutes and pour in the stock.
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11
Cover the soup and let the veggies boil for 510 minutes until soft, then add the sweet potato chunks.
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12
Puree the soup with a blender or food processor until smooth, then taste add add as much salt as youd like.
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13
If the soup seems thick, thin it out with some extra stock.
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14
Serve the soup topped with croutons, crispy sage, and a drizzle of heavy cream.
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15
Enjoy!
