Ingredients
- 7 cups chicken broth
- 6 large sweet potatoes approximately 3 lbs.
- 1 large sweet onion
- 3 tablespoons butter
- 1 teaspoon ground nutmeg
- 1/4 teaspoon pepper
- salt to taste
Instructions
- Peel and chop sweet potatoes into 3 cm chunks.
- Dice onion into similar sized pieces.
- In a large stock pot or dutch oven add sweet potatoes, onion, broth and butter. Bring to a boil over high heat and then cover, turn to low and simmer about 20 minutes until sweet potatoes are soft.
- Puree – with hand blender or blender or food processor. If soup is too thick you can add more broth or water. Add nutmeg, pepper and salt if needed.
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