Chicken And Sweet Potato Soup
Serves: 6
Leola Gaylord
1 January 1970
Based on User reviews:
46
Spice
47
Sweetness
51
Sourness
41
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
3 tbsps
Unsalted Butter3 cloves
Garlic (minced)1
Bay Leaf1 cup
All-Purpose Flour4 cups
Chicken Broth (low-sodium)2 tbsps
Cilantro (chopped)Directions:
1
Melt the butter over medium-high heat in a large soup pot
2
Add the onions, garlic, and bay leaf, cook stirring occasionally until the onions are slightly soft, about 3 minutes
3
Add the sweet potatoes and cook until soft around the edges, another 2 minutes
4
Scatter the flour over the vegetables and stir until the flour is absorbed into the mixture, 1 minute
5
Add the broth to the pot, whisking until smooth
6
Bring the soup to a boil over high heat and season with 2 teaspoons salt and some pepper
7
Once the soup boils, reduce the heat to medium-low, cover, and cook until the potatoes are tender, about 10 minutes
8
Season the chicken with salt and pepper, stir into the soup and cook until just cooked through, about 4 minutes
9
Add the cilantro and divide the soup into 4 serving bowls
10
Top each soup with sour cream and chipotle hot sauce as desired
11
Serve