Saturday, October 1, 2011


Dear Autumn,

Even though summer weather has been hanging around, I look forward to spooky desserts, making soups in my big red pot, cozying up my harvest home and brisk walks in the evening. Carved pumpkins will soon welcome trick-or-treaters, and the fireplace will offer a glow. And soon we will be talking turkey.  If we could go from Fall to Spring, you would be my favorite season :-)

A while back, I jotted down a list of recipes that caught my eye in Southern Living's "Big Book of Christmas". One of our local restaurants makes a sweet potato soup, and it is garnished with a small dollop of peanut butter mousse. It's on the menu a few times during the year. Thank you Southern Living for this wonderful sweet potato-peanut soup recipe! I served a small bowl of this soup and a slice of homemade bread with our dinner.

You can find the recipe here.  The original recipe called for making crisp ham croutons to use as a garnish, but I deleted that step. Note: The recipe in the book said the crisp ham croutons are addictive, so if you enjoy ham, you may want to include it. 


1/4 cup butter or margarine
1 medium onion, chopped
3/4 cup chopped celery
2 garlic cloves, chopped
6 cups chicken broth
3 pounds sweet potatoes, peeled and coarsely chopped
1 tablespoon chopped fresh rosemary
2 cups cubed cooked ham (I omitted the ham)
2/3 cup creamy peanut butter
1 cup whipping cream (I used 1/4 cup since I don't care for a lot of cream in my soup)
1 teaspoon salt
1/4 teaspoon freshly ground pepper
Garnish: fresh rosemary sprigs


Melt butter in a Dutch oven over medium heat; add onion, celery, and garlic, and sauté 10 minutes or until tender. Add broth, potato, and chopped rosemary. Bring to a boil; cover, reduce heat, and simmer 25 minutes or until potato is very tender.

Process potato mixture, in batches, in a food processor or blender until smooth. Return potato mixture to Dutch oven; stir in peanut butter. Cook over medium-low heat until soup is smooth, stirring often. Stir in whipping cream, salt, and pepper; cook until thoroughly heated.

To serve, ladle soup into individual bowls. Garnish, if desired. I used a cookie cutter to make pepperoni hearts.

Thank for for your interest in my blog. I love when you visit!
Debbie@Mountain Breaths
Debbie@Mountain Breaths

Hello, I'm Debbie.I enjoy hiking, kayaking, cross country skiing and snowshoeing in the Adirondack Mountains (thus Mountain Breaths). I live in Upstate NY with my supportive husband and have three precious sons..


  1. Oh this soup sounds and looks so good! I am new to your blog so glad that I found it!!

  2. Soup looks great, Debbie! I love that pepperoni heart :) Very cute.

  3. Debbie -- that sounds like a wonderful soup. I have a question. Did you use sweet potatoes or yams. I can only find sweet potatoes rarely in my stores. They always seem to stock yams though. Also your photography in the post below was stunning. That web...wowsy and the reds. Here in desert Utah, we never get reds like that -- not even in the mountains. Joni

  4. Oh, this is just divine! I love sweet potatoes, and this sounds so delicious. Can't wait to try it. Thanks for the recipe, Debbie.



  5. I would love the sweet potatoes and my hubby would love the peanut butter and ham - this sounds like a winner, Debbie!

  6. You've sure been making some good stuff lately! This one looks awesome. I love sweet potatoes and love peanut soup. My mind is trying to wrap itself around both of them in the soup together :-)


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