Sweet Potato Soup

I sort of came up with this recipe by accident; a bit of this, a dash of that and I just played around with the taste and the thickness and well…came up with this. Even though I do say it myself, it is mighty deelish. The best thing is you can make it thinner or thicker. If making it thicker you could use it as a purée of sorts, perhaps with a piece of chicken and some greens or just have it a tad thinner with a hunk-a-chunk of bread as a soup. It’s your call, just sayin’.

Bear with me on the quantities as, as I said it depends on how thin or thick you like it, but I shall try my best.

Ingredients (serves: 2 big bowls of soup)

Butter (2 sticks or about 2 heaped tablespoons)

Milk (200ml)

Onion (small white onion, chopped)

Garlic (1 clove, crushed)

Sweet Potato (2 medium sized ones, they should be about the size of a big jacket potato)

Cinnamon (a pinch)

Chicken Stock Cube (mix with water and use about 300ml, but pour it gradually depending on thickness wanted)


Pierce your sweet potatoes and put them in the microwave for about 12 minutes.

While the potatoes are cooking drop the butter into a saucepan on a medium heat.

Pour in half the milk and mix it together.

Add the chopped onion and cook until it softens.

Add the garlic and gently cook until all mixed together.

Boil some water, pour into a jug and add your stock cube.

Test to see if the potatoes are soft, once cooked cut them in half and scoop the inside into the saucepan, don’t add the skins.

Pop the pinch of cinnamon into the saucepan.

Add a little more milk if the consistency is a bit dry.

Add the stock, perhaps half at first.

(The consistency now should be a little lumpy and bumpy)

Pour the mix into a blender and blend until smooth.

Test the consistency, if too thick pour in more stock, then blend again.


I’ve added some photos of mine below, YUM! Enjoy folks!

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