- 1 tablespoon Louisiana-style hot sauce
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon ground black pepper
- 1 cup large pecan pieces
- 1 stick (1/2 cup) unsalted butter
- 1 large onion, coarsely chopped (about 1 cup)
- 4 cloves garlic, minced
- 5 1/4 cups Swanson Chicken Broth (regular, Natural Goodness or Certified Organic)
- 2 bay leaves
- 2 large sweet potatoes, peeled and cut into cubes (about 4 cups)
- 1 1/2 cups heavy cream
- 3 tablespoons thinly sliced fresh chives
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### Instructions- Mix the hot sauce, Worcestershire sauce, and 1/4 teaspoon of black pepper together in a small bowl. Toss in the pecans to evenly coat them. Arrange the pecans in a single layer on a jelly-roll pan.
- Bake at 250 degrees F for 15 minutes, or until the pecans are nicely toasted. Allow them to cool completely.
- In a 6-quart saucepot, melt the butter over medium heat. Add the chopped onions and minced garlic, cooking until the onions become soft and tender.
- Stir in the broth, bay leaves, the rest of the black pepper, and the cubed potatoes. Bring the mixture to a boil. Cover the pot and simmer for 10 minutes, or until the potatoes are fully tender.
- Pour in 1 cup of the heavy cream and warm it through. Remove and discard the bay leaves.
- Transfer one-third of the broth mixture to a blender or food processor. Secure the lid and puree until smooth. Repeat the process with the remaining mixture. Pour everything back into the saucepot and gently reheat. Adjust seasoning to your preference.
- Make the Chive Chantilly topping. Ladle the soup into bowls, add a dollop of Chive Chantilly, and garnish with the spiced pecans.
- TIP: For Chive Chantilly: In a medium bowl, whip the remaining heavy cream using an electric mixer on high speed until stiff peaks form. Carefully fold in the sliced chives.
This delightful Sweet Potato and Spiced Pecan Soup with Chive Chantilly blends the earthy sweetness of roasted sweet potatoes with velvety cream, crunchy spiced pecans, and a fresh chive whipped toppingpure comfort in every bowl. Imagine the smoky tang of hot sauce-kissed nuts contrasting silky soup, making it an irresistible starter for cozy fall gatherings or a hearty solo supper.[1][2]
Ready in just one hour, this crowd-pleaser serves six with balanced indulgence: hearty carbs, fiber, and protein in every 647-calorie portion. Fire up your oven and potyour kitchen will fill with irresistible aromas that promise warmth and wow-factor on the table.[1]
Spiced Pecans: The Crunchy Star
Start with these bold nuts: Coat pecans in hot sauce, Worcestershire, and pepper, then toast low and slow at 250F for 15 minutes. They emerge crispy, aromatic, and packed with Southern flairperfect for scattering atop the soup for texture that pops.[2][6]
Creamy Soup Base
Saut onion and garlic in butter for savory depth, then simmer with chicken broth, bay leaves, pepper, and cubed sweet potatoes until tender. Blend smooth with heavy cream for that luxurious, velvety finishreheat gently and season to shine.[1][3]
Chive Chantilly Magic
Whip remaining cream to stiff peaks and fold in chives for a cool, herby cloud. One dollop transforms your bowl into gourmet bliss, balancing richness with bright freshness.[1]
Why you'll love it: Sweet potatoes deliver vitamins A and C, pecans bring heart-healthy fatsit's nourishing and craveable. Prep pecans ahead, lighten with extra broth if desired, or reheat leftovers with a splash. Inspired by Southern classics, it's endlessly tweakableadd cayenne for heat![5][6]
Serve steaming in deep bowls alongside crusty bread or salad. This soup doesn't just feed; it gathers, warms, and inspiresgrab your apron and create magic tonight.[2][5][8]
