Not just for holidays, this sweet potato soup will add a sense of luxury to any gathering. Toast the pecans for a crunchy finish.
Heat the butter in a 6-quart saucepot over medium heat. Add the onions and garlic and cook until the onions are tender.Add the broth, bay leaves, black pepper and potatoes. Heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the potatoes are tender. Discard the bay leaves.Add 1/2 cup of the cream and heat through.Place 1/3 of the broth mixture into a blender or food processor. Cover and blend until smooth. Pour the mixture into a large bowl. Repeat the blending process twice more with the remaining broth mixture. Return all of the puréed mixture to the saucepot. Cook over medium heat for 5 minutes or until hot. Season to taste.Beat the remaining heavy cream in a medium bowl with an electric mixer on high speed until stiff peaks form. Gently stir in the chives. Top the soup with the chive mixture. Sprinkle with the pecans.
2 tablespoons unsalted butter1 large sweet onion, coarsely chopped (about 2 cups)4 cloves garlic, minced6 cups Swanson® Chicken Broth2 bay leaf0.25 teaspoon ground black pepper3 large sweet potato, peeled and cut into cubes (about 6 cups)1 cup heavy cream3 tablespoons thinly sliced fresh chives1 cup pecans, toasted and chopped
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