Chef Bill Beck’s Thanksgiving Leftover Sweet Potato Soup


Made too many sweet potatoes?  Never fear, Chef Beck has a delicious, healthy way to use them….he’ll be showcasing this on Good Day Philadelphia at 9:20am Friday, but in case you’re out Black Friday shopping then, here’s the recipe.

“Leftover” Sweet Potato Soup

3/4 cup chopped celery

1/2 cup chopped onion

1 TBSP vegetable oil

2 lbs sweet potatoes

3 cups chicken broth

1 bay leaf

1/2 tsp dried basil

1/8 tsp nutmeg

Kosher Salt and fresh ground black pepper to taste

In a 4 quart pot, heat oil over medium heat and saute celery, onion and bay leaf until caramelize, about 5 minutes.  Add remaiing ingredients, bring to boil over medium heat and simmer 5 minutes.  Cool slightly, remove bay leaf.  In blender or food processor, puree soup in batches until smooth.  Return to pan and heat through.

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