Loaded Sweet Potato Soup - Cuisinart Smart Stick HB-400PC Instruction And Recipe Booklet

Time to get warm and cozy – the perfect rainy-day soup!
Makes about 10 cups
1 garlic clove, peeled
1 1½-inch piece fresh ginger, peeled
1 leek, washed, trimmed, and cut into 1-inch pieces
2 tablespoons unsalted butter
½ teaspoon fine sea salt, divided
Pinch freshly ground black pepper
2 medium sweet potatoes (about 1 pound), peeled and cut into
2-inch cubes (reserve in cold water if not using immediately)
¼ teaspoon ground cinnamon
Pinch cayenne
2 cups low-sodium chicken or vegetable broth
3 tablespoons sliced scallions
3 ounce block white Cheddar cheese
4 strips cooked bacon
¼ cup sour cream or plain Greek yogurt
1 lemon, zested and juiced
½ to ¾ cup heavy cream
1. Put the garlic, ginger, and leek into the work bowl fitted with the
chopping/mixing blade. Pulse until finely chopped.
2. Put the butter in a medium pot and place over medium low heat. Add
the chopped aromatic vegetables with a pinch of the salt and pepper.
Sauté until softened, about 8 minutes (you want the heat to be low so
the vegetables do not pick up any color).
3. Add the potatoes to the softened vegetables in the pot and stir to
fully coat. Add the cinnamon, cayenne and broth and raise heat to
bring mixture to a boil. Once boiling, reduce heat to maintain a steady
simmer. Allow to simmer until potatoes are tender, about 15 minutes.
4. While potatoes are cooking, prepare the soup toppings. Insert the
slicing disc in the work bowl. Pack the scallions vertically in the feed
tube and slice using medium pressure to keep the onions in contact
with the disc. Reserve the scallions. Flip the disc to the shredding side
and secure the lid. Shred the cheese, using medium pressure to keep
the cheese in contact with the disc. Reserve the cheese separately.
Insert the chopping blade and add the cooked bacon. Pulse to roughly
chop. Reserve the bacon separately.
5. Add the Greek yogurt, lemon juice, lemon zest, a pinch of salt, and a
pinch of pepper to a large bowl. Using the whisk attachment, mix on
medium speed until well combined. Reserve.
6. Once the potatoes are tender, use the blending shaft to blend the
soup, starting on Low and gradually increasing the speed to High
until completely smooth, 1 to 1½ minutes. To help facilitate blending,
tilt pot to the side away from you to ensure that the protective guard
of the blending shaft is completely submerged. Blend until mixture is
completely puréed.

Loaded Sweet Potato Soup

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