Cook’s Notes: I wanted to make a Southwest-style sweet potato soup that had turkey for protein, but wasn’t loaded down with heavy cream or bacon or too spicy. As usual, I looked at four to six existing recipes and combined elements and ideas to create this version. This delicious soup has balanced flavors and is simple to make. Using deli turkey means you can skip adding extra salt to the soup.
I took time to measure some ingredients while making this soup. Findings: 1 lb (16 oz) oven roasted turkey from the deli, sliced thick, yields 3 cups. A 16-oz bag of frozen corn kernels has about 3.5 cups.
Serving: 6. Prep Time: 20 minutes. Cook Time: 40 minutes. Ready in one hour.
1 T butter
1/2 cup chopped onion
2 scallions, chopped
1 tsp minced garlic
32 oz box (4 c) reduced sodium chicken broth
1 c water
1.5 pounds sweet potatoes, peeled and cubed
2 cups cubed cooked turkey (from 2/3 lb oven roasted turkey from the deli, sliced thick)
2 cups frozen white and golden corn kernels (half of a 16-oz bag)
Heat the butter in a large saucepan and sauté the onion and scallion until they are soft and browned. Add the garlic and cook a few more minutes until it is toasted. Add the broth and water. Scrape up the toasted garlic and onion bits.
Add the sweet potato and turkey cubes. Bring to a boil, then cover pot and reduce heat to low. Simmer for 30 minutes or until the potatoes are tender. Using a flat spatula, roughly mash the potatoes in the pot.
Add the corn and cook until the corn is heated through, about 5 minutes. Season with freshly ground black pepper to taste.
Source: Modified from several sources, including a recipe by Wen Zientek. Wen describes this dish as a “lovely soup” that “mixes the wonderful flavors of early autumn and fall.” You could also add 1 small jalapeño, minced, to this soup or some hot sauce if you want extra bite. The Kitchenparade site has an alternate version with bacon, milk, and peas.