Puréed Sweet Potato Soup

  • Serves

    serves 10-12


Ahwahnee Hotel's kitchen in Yosemite National Park estimates that it serves about 45 gallons of soup at every seating of the annual Bracebridge Dinner.


  • 5 medium orange-fleshed sweet potatoes
  • Salt
  • 3 tbsp. olive oil
  • 1 large yellow onion, peeled and chopped
  • 1 large leek, white part only, trimmed, cleaned, and chopped
  • 2 medium carrots, peeled, trimmed, and chopped
  • 1 stalk celery, trimmed and chopped
  • 2 cloves garlic, peeled and chopped
  • 1 cup dry white wine
  • 10 cups chicken stock
  • 1 cup heavy cream
  • Freshly ground white pepper
  • 14 cup <a href="">cranberry/ oil</a>


Step 1

Put sweet potatoes into a large pot and cover with cold water. Add 2 large pinches salt and bring to a boil over high heat. Reduce heat to medium and simmer until soft when pierced with the tip of a knife, 30-40 minutes. Drain and set aside until cool enough to handle. Peel and quarter sweet potatoes, then set aside.

Step 2

Meanwhile, heat oil in a large heavy-bottomed pot over medium-high heat. Add onions, leeks, carrots, celery, and garlic and cook, stirring often with a wooden spoon, until vegetables begin to soften, about 5 minutes. Add wine, scraping any browned bits stuck to bottom of pot, and cook until alcohol has evaporated, about 2 minutes.

Step 3

Add stock and reserved sweet potatoes to pot, increase heat to high, and bring to a boil. Reduce heat to medium and simmer until vegetables are very soft, about 30 minutes.

Step 4

Working in batches, put vegetables and stock into a food processor or blender and puree until smooth, then return soup to pot. Stir in cream, season to taste with salt and pepper, and bring to a simmer over medium heat. Drizzle some of the cranberry oil, if using, over each serving.

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