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Creamy Sweet Potato and Veggie Soup

I tasted a delicious soup in a restaurant but couldn't persuade the chef to share the recipe, so I began to experiment on my own. Finally, I came up with this blend, which is very close to what I tasted—maybe even better! —Audrey Nemeth, Mount Vernon, Maine
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    16 servings (4 quarts)

Ingredients

  • 1 large onion, chopped
  • 1/4 cup butter
  • 3 medium sweet potatoes, peeled and chopped
  • 3 medium zucchini, chopped
  • 1 bunch broccoli, chopped
  • 2 cartons (32 ounces each) chicken broth
  • 2 medium potatoes, peeled and shredded
  • 1 teaspoon celery seed
  • 1 to 2 teaspoons ground cumin
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 2 cups half-and-half cream

Directions

  • In a stockpot, saute onion in butter until transparent but not browned. Add the sweet potatoes, zucchini and broccoli; saute lightly for 5 minutes or until crisp-tender. Stir in broth; simmer for a few minutes. Add potatoes and seasonings; cook another 10 minutes or until vegetables are tender. Stir in cream and heat through.
Nutrition Facts
1 cup: 137 calories, 6g fat (4g saturated fat), 25mg cholesterol, 839mg sodium, 16g carbohydrate (6g sugars, 3g fiber), 4g protein.

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