Cream of Sweet Potato Soup

John Muhl

4 servings


  • 1 bulb Shallot, minced
  • 4 cups Beef broth
  • 1 tbsp Duck fat, melted
  • 3 tbsp Butter
  • 2 cloves Garlic, minced
  • 3 Sweet potatoes
  • Black pepper, coarse grind
  • Sea salt
  • 1 pint Heavy cream


  1. Slice sweet potatoes in half length wise, coat in duck fat, sprinkle with salt and roast (skin side down) at 250ºF for 2 hours, add bell pepper during the last 30 minutes
  2. Scoop out sweet potatoes (discarding skins) and blend with beef broth and bell pepper
  3. Bring mixture to simmer
  4. Sauté garlic and shallots
  5. Add garlic and shallots to soup and simmer for 30 minutes
  6. Remove from heat and stir in butter and cream

Garnish with fresh ground black pepper