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Sweet Potato-Peanut Soup with Ham Croutons
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Prep Time:
40 minutes
Total Time:
1 hour 20 minutes
Sweet potato and peanut soup with ham, enhanced by Progresso® chicken broth for a rich and savory meal.
Ingredients:
  • 1/4 cup butter or margarine
  • 1 medium onion, chopped (1/2 cup)
  • 3/4 cup chopped celery
  • 2 cloves garlic, finely chopped
  • 6 cups Progresso™ chicken broth (from two 32-oz cartons)
  • 3 large sweet potatoes (about 3 lb), peeled, coarsely chopped
  • 1 tablespoon chopped fresh rosemary leaves
  • 2 cups cubed cooked ham
  • 2/3 cup creamy peanut butter
  • 1 cup whipping cream
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • Fresh rosemary sprigs, if desired
Instructions:
  • In a 4- to 5-quart Dutch oven, melt the butter over medium heat. Sauté the onion, celery, and garlic in the butter for 10 minutes until tender. Stir in the broth, sweet potatoes, and chopped rosemary. Bring to a boil, then simmer covered for 25 minutes until the potatoes are very tender. Off the heat, let it cool for 15 minutes before serving.
  • Heat a 10-inch nonstick skillet over medium-high heat. Cook the ham until browned and crisp on all sides. Drain on paper towels and cover to keep warm.
  • Using a blender or food processor, blend one-third of the potato mixture until smooth. Transfer to a large bowl. Repeat blending process twice more with the remaining potato mixture. Mix the pureed mixture back into the Dutch oven, then add peanut butter. Cook over medium-low heat, stirring frequently, until the soup is smooth. Stir in whipping cream, salt, and pepper, and cook until heated through. Serve each portion topped with ham and garnish with rosemary sprigs.

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