Chloe’s Gourmet Sweet Potato Soup

by BnB Finder | December 3rd, 2013 | Best BnB Bites, Recipes

SweetPotatoSoupWe have something a little different for you this week, and it’s all in the presentation. Two batches of sweet potato soup, one made of light colored sweet potatoes and the other of the darkest red ones you can find, are made separately, using leeks and vegetable broth in both. For serving, both colors of soup are gently combined in one bowl, garnished with fresh greens and even flowers if you like.  “Chloe” is Chloe Tuttle of the Big Mill Bed & Breakfast in Williamston, North Carolina, where you’ll find “countryside right outside your door”.


Chloe’s Gourmet Sweet Potato Soup


  1. 4 tablespoons canola or corn oil, divided
  2. 2 cups leek, sliced, white parts only, divided
  3. 1 1/2 pounds red sweet potatoes (about three medium-sized or two large potatoes). Buy the darkest red sweet potatoes available.
  4. 1 1/2 pounds light colored sweet potatoes like Hayman, Japanese, Murasaki or O’Henry (about three medium sized or two large potatoes)
  5. 1 cup water, divided
  6. 4 cans (14½ ounce) good quality vegetable broth
  7. 2 teaspoons orange zest, divided
You will also need for garnish
  1. Sprigs of fresh chives
  2. Edible flowers, like pansies, nasturtiums, violets, Johnny-Jump-Ups
  3. For the two-color soup, make two batches.
To make the red sweet potato soup
  1. In a medium sized fry pan, heat 2 tablespoons canola oil. Add ½ cup sliced leeks. Sauté the leeks on medium heat until tender, stirring often. Do not let the leeks brown. Remove from heat.
  2. Wash and peel the red sweet potatoes and cut into large chunks. Add the red sweet potatoes to the pan with the leeks. Add 1/2 cup water and 1/2 can of vegetable broth. Cover and cook on medium heat until potatoes are tender (about 10 minutes). Remove from heat and cool slightly.
  3. Repeat this procedure with the light-colored sweet potatoes.
  4. Working in batches of different colors, add the sweet potato and leek mixture to a blender. Add remaining half can of vegetable broth and 1 teaspoon orange zest. Pulse gently to make a puree. Add more vegetable broth as needed to achieve the consistency of thin pancake batter. Optional – For a perfectly smooth soup, run the soup through a kitchen sieve.
  5. Using two medium-sized saucepans, heat soups, using low heat and stirring often. Add more broth as needed. Gently pour about 1/2 cup of the red sweet potato soup into a wide, flat soup bowl, allowing soup to settle. Gently pour 1/2 cup of the light colored soup into the other side of the soup bowl. Repeat for each serving of soup.
  6. Garnish with a chive sprig and an edible flower.
  7. This soup can be made ahead of time. Heat each batch separately before serving. You may have to add more vegetable broth or water because the soup tends to thicken as it cools.
  8. Serve warm. Yield with both batches: 7-8 servings.
Think Tasty

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