cream of sweet potato soup Recipe

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Servings: 100
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Ingredients

Cost per serving $1.58 view details

Directions

  1. melt butter in the tilt grill.
  2. add onion, celery, carrots and garlic puree; cook for 3 minutes, or until vegetables are soft.
  3. Mix in the potatoes, cinnamon, nutmeg, allspice, and bay leaves, and stir continuously for 2 to 3 minutes, or until potatoes begin to soften and spices are aromatic.
  4. Add in chicken stock, bring to a boil, lower the heat to medium low, and simmer for 30 minutes.
  5. Remove the bay leaves.
  6. Puree the soup using a hand-held immersion blender, or blend in serveral batches in a blender (if using a standard blender, lace folded dishtowels over the top to prevent hot liquid from splashing out).
  7. Pulse on and off until soup is smoothly pureed.
  8. return the soup to the sausepan and whisk in the cream, brown sugar, molasses, salt and pepper. Serve hot.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 344g
Recipe makes 100 servings
Calories 221  
Calories from Fat 78 35%
Total Fat 8.93g 11%
Saturated Fat 5.59g 22%
Trans Fat 0.0g  
Cholesterol 29mg 10%
Sodium 328mg 14%
Potassium 655mg 19%
Total Carbs 32.9g 9%
Dietary Fiber 6.2g 21%
Sugars 11.18g 7%
Protein 4.0g 6%
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