I did not appreciate sweet potatoes as a kid. It wasn’t necessarily that I didn’t like them; I just never ate them. In fact, the only time I ever consumed sweet potatoes was once a year on Thanksgiving.
I think I was too deep in my white potato obsession to focus on sweet potatoes. As I’ve told you before, I used to eat french fries and other potatoes products like my life depended on it. Nowadays, I work some other foods into my diet, and I also don’t discriminate against potato types. Russet, yukon, or sweet, I love it all.
In fact, you might say I’ve grown a bit of an obsession with sweet potatoes lately. They’re just so darn good! Even if you don’t put butter or cheese on ‘em and just eat those babies plain, they’re still delicious. Sometimes, I find myself dreaming about them. In fact, as I was walking through the grocery store the other day, the idea for a Sweet Potato Pepper Jack Soup struck me, and I almost lost my marbles with excitement in that moment. I had to make it.
The paring of pepper jack cheese and sweet potato is perfection, a little sweet, a little savory, and a little spicy. The soup has a soup-er creamy texture (HA, get it?), but I only used one cup of milk. The rich, velvety consistency comes from the potatoes alone. So this isn’t quite as high in fat as most potato soups are. But it sure as sugar ain’t short on flavor and heartiness. This is stick-to-your-ribs soup, sure to fill you up and make you all warm and fuzzy inside.
How could you turn down a bowl of starchy, cheesy comfort?
A Few Tips Before You Get Cooking:
- If pepper jack ain’t your thing, substitute sharp cheddar cheese.
- Fresh parsley would be a great addition.
- Make this soup early in the day then heat it up when you’re ready to eat.
- The leftovers are just as good!
- Serve with some nice, crusty bread for dipping.
- Red onion can be replaced with a milder shallot.
Sweet Potato Pepper Jack Soup
By The Smart Cookie Cook
- 4 large sweet potatoes
- 2 tbsp. butter
- ½ cup chopped red onion
- 2 tbsp. flour
- 2 tbsp. butter
- 1 cup milk
- 4 – 5 cups vegetable stock
- 12 oz. block pepper jack, grated OR 8 oz. pepper jack + 1 cup sharp cheddar
- 1/2 tsp. salt
- 1/4 tsp. pepper
- Line a microwave-safe plate with paper towels. Place the potatoes on top and poke holes in them with a fork. Microwave on high for 13 minutes, or until fork tender. Slice open and allow to cool slightly. Squeeze out of skins and discard skins.
- Bring a large pot to medium heat. Melt the butter then add the onions and saute until fragrant and translucent, about 3 minutes. Whisk in the flour until free of lumps and let cook for 1 minute. Whisk in the milk and 4 cups veggie stock until free of lumps then cover and let simmer until thickened, about 10 minutes.
- Break up the potatoes with your hands and add to the soup. Let cook for 2 minutes then use an immersion blender to puree until soup reaches your desired thickness. If you don’t have an immersion blender, puree the sweet potatoes in a food processor or blender before adding to the soup. If soup is too thick, whisk in remaining cup of stock.
- Whisk in the cheese(s), salt, and pepper until cheese is completely melted. Test and decide if you’d like more cheese, and add more as necessary. Serve with bread for dipping.