Sweet Potato Soup With White Cheddar Crisps

Ahh! Lunchtime and what to serve? That is a question asked in millions of kitchens onĀ  a daily basis, I think. This is one superb soup and costs less than two dollars a bowl. Ready to see?


  • 2 lbs. sweet potatoes (theĀ orange kind)
  • 2 green onions, coarsely chopped
  • 14 oz. chicken broth (if vegetarian, use vegetable broth)
  • 1 cup whipping cream
  • 1/2 tsp. curry powder
  • 1/2 cup shredded white cheddar cheese
  • paprika (optional for garnish)

Preheat oven to 400 degrees. Pierce potatoes all over with a knife. On paper towels, microwave for about 6-8 minutes or until tender, making sure to turn them over once during the cooking time.

Remove from the microwave and cut in half lengthwise. Scoop all the flesh out and put in a food processor. Add the onion and one half of the broth and puree until smooth.

Transfer to a large saucepan and add the remaining ingredients, except the paprika and cook until heated through.

To make the cheese crisps, line a cookie sheet with parchment paper and make mounds (8) and place them about 2 inches apart. Bake for 4-5 minutes until melted and starting to brown. Cool slightly and then remove with a metal spatula. Serve two with each bowl of soup.

If you wish, sprinkle a little paprika over the top of the soup.



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