- 3 large sweet potatoes
- 1 small onion, cut into chunks
- 3 cloves garlic, roughly chopped
- 1 rib celery, cut into chunks
- 4 tablespoons butter, divided
- 1/2 teaspoon smoked paprika
- 2 cups chicken or vegetable stock, plus more if needed
- salt, to taste
- 1/2 cup fresh sage leaves
- 2 cups bread cubes, such as from leftover bread
- heavy cream, optional, for drizzling
- Preheat the oven to 450F. Prick the potatoes all over, and place bare in the oven for 1 hour. Remove from the oven to let cool.
- Meanwhile, make the croutons and fry the sage: Add half the butter to a skillet over medium-high heat. When the butter melts and foams, add the sage in a single layer and fry for 1 minute on each side until the sage is bright green and slightly dark at the edges. Remove the sage leaves to paper towels to drain.
- To the butter, add the bread cubes, a sprinkle of salt, and reduce the heat to medium-low. Fry the croutons for 15-20 minutes until crispy and golden.
- When the sweet potatoes are cool enough to handle, peel them and cut them into large chunks. Heat a small soup pot to medium-high with the rest of the butter, the onion, garlic, celery, and smoked paprika. Saute the veggies for 5 minutes and pour in the stock. Cover the soup and let the veggies boil for 5-10 minutes until soft, then add the sweet potato chunks. Puree the soup with a blender or food processor until smooth, then taste: add as much salt as you'd like. If the soup seems thick, thin it out with some extra stock.
- Serve the soup topped with croutons, crispy sage, and a drizzle of heavy cream. Enjoy!
- Prep Time: 20
- Cook Time: 90
- Serving Size: 4