Sweet Potato Peanut Soup with Ham Croutons

Soups & Stews

Recipe courtesy of Farmer's Market Cookbook

Serves 10

  • 1/4 cup butter
  • 1 medium onion, chopped 
  • 3/4 cup chopped celery 
  • 2 garlic cloves, chopped 
  • 6 cups chicken broth 
  • 3 lb. sweet potatoes, peeled and coarsely chopped 
  • 1 tablespoon chopped fresh rosemary
  • 2 cups cubed cooked ham 
  • 2/3 cup creamy peanut butter 
  • 1 cup whipping cream 
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground pepper 
  • Garnish: fresh rosemary sprigs

Sweet Potato-Peanut Soup with Ham Croutons

Click image to enlarge



Melt butter in a Dutch oven over medium heat. Add onion, celery, and garlic; sauté 10 minutes or until tender. Add broth, potato, and chopped rosemary. Bring to a boil; cover, reduce heat, and simmer 25 minutes or until potato is very tender. Meanwhile, heat a large nonstick skillet over medium-high heat. Add ham, and cook until browned and crisp on all sides. Remove from heat; set aside.

Process potato mixture, in batches, in a food processor or blender until smooth. Return to Dutch oven; stir in peanut butter. Cook over medium-low heat until smooth, stirring often. Stir in cream, salt, and pepper; cook until thoroughly heated.To serve, ladle into individual bowls.

Top each serving with ham. Garnish, if desired.


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