Southwestern Sweet Potato Soup


 This recipe serves 6


  • 1 Tbs olive oil Oil, olive, salad or cooking
  • 1/2 cup onion, chopped Onions, raw
  • 2 cups diced peeled sweet potatoes
  • 1 cup diced peeled baking potato Potatoes, raw, flesh and skin
  • 4 cups chicken stock Soup, chicken broth, canned, prepared with equal volume water, commercial
  • 1 cup frozen corn kernels Corn, sweet, yellow, frozen, kernels, cut off cob, boiled, drained, with salt
  • 1 medium red bell pepper, roasted, peeled,seeded& diced
  • 1 jalapeno pepper, seeded and chopped Peppers, jalapeno, raw
  • salt and pepper Peppers, sweet, red, cooked, boiled, drained, with salt
  • 1/4 cup chopped parsley, cilantro or green onions for garnish


Step 1

Cook onion in oil for 2-3 mins until tanslucent. Add the two types of potatoes and cook for 2-3 mins, stirring occasionally.

Step 2

Add stock and bring to boil. Reduce heat and simmer uncovered for 12-15 mins or til potatoes are tender.

Step 3

Puree in blender or food processor and return to pan. Add corn, red pepper and jalapeno. (Glenys prefers to add jalapenoat the same time as the stock)

Step 4

Season to taste. Reheat and serve garnished


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