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Sweet Potato Soup | The College Cook Thanksgiving


-1 ½ lbs of sweet potatoes, peeled and sliced  

-1 medium yellow onion, chopped (use half of the onion if it is large)

-4 stalks of celery, chopped

-3 Tbsp of butter

-1/4 tea of cayenne pepper (can add double if you want a spicier soup)

-4 cups of chicken broth 

-1 cup of heavy cream

-Salt & pepper to taste


-Peel and slice the potatoes, make sure they are evenly slices so they cook evenly.

-Chop the onion and celery.

-Place a pot on medium heat and add the butter.

-Once melted add the onions and celery with a pinch of salt and pepper.

-Cover and sweat for around 7 minutes or until the vegetables have softened. 

-Once soft remove lid and add in cayenne and sliced potato.

-Pour over the chicken broth. 

-Bring the pot to a boil then reduce to the heat so the pot is simmering.

-Cover and cook for 20 minutes. The potatoes should be soft.

-Turn off the heat and blend the mixture. If it is too thick, add warm chicken broth until you have the desired consistency.

-Stir in heavy cream

-Salt & pepper to taste, add more cayenne if desired

-Serve with fried sage as a garnish.