Sweet Potato Soup with Blue Corn Tortillas Recipe

Name: Sweet Potato Soup with Blue Corn Tortillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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

Servings: persons

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
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

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.
2
Reduce the heat to low and cook, stirring occasionally, for 10 minutes.
3
Whisk in the 1/4 cup creme fraiche and more broth, if needed, and cook for 5 minutes.
4
Whisk together the remaining 1/4 cup of creme fraiche and chipotle puree in a small bowl, and season with salt and pepper.
5
Ladle the soup into bowls and top with a dollop of the creme fraiche, some cilantro leaves and some of the tortilla chips.
6
Combine the butter, milk, cream and chipotle puree in a small saucepan and bring to a simmer.
7
While the potatoes are hot, run them though a ricer into a large bowl.
8
Add the warm milk mixture, syrup, honey, cinnamon and salt and pepper and mix until combined.

610

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 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, and more.

Yes, Sweet Potato Soup with Blue Corn Tortillas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sweet Potato Soup with Blue Corn Tortillas

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