SWEET POTATO-PEANUT SOUP WITH HAM CROUTONS

Sweet Potato-Peanut Soup with Ham Croutons image

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h20m

Yield 10

Number Of Ingredients 13

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1/4 cup butter or margarine
1 medium onion, chopped (1/2 cup)
3/4 cup chopped celery
2 cloves garlic, finely chopped
6 cups Progresso™ chicken broth (from two 32-oz cartons)
3 large sweet potatoes (about 3 lb), peeled, coarsely chopped
1 tablespoon chopped fresh rosemary leaves
2 cups cubed cooked ham
2/3 cup creamy peanut butter
1 cup whipping cream
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Fresh rosemary sprigs, if desired

Steps:

In 4- to 5-quart Dutch oven, melt butter over medium heat. Cook onion, celery and garlic in butter 10 minutes, stirring occasionally, until tender. Add broth, sweet potatoes and chopped rosemary. Heat to boiling; reduce heat. Cover; simmer 25 minutes or until potatoes are very tender. Remove from heat; cool 15 minutes.
Meanwhile, heat 10-inch nonstick skillet over medium-high heat. Add ham; cook until browned and crisp on all sides. Drain on paper towels; cover to keep warm.
In blender or food processor, place one-third of the potato mixture. Cover; blend on medium speed until smooth. Pour into large bowl. Repeat twice with remaining potato mixture. Return pureed mixture to Dutch oven; stir in peanut butter. Cook over medium-low heat, stirring often, until soup is smooth. Stir in whipping cream, salt and pepper; cook until thoroughly heated. Top individual servings with ham. Garnish with rosemary sprigs.

Nutrition Facts : Calories 344, Carbohydrate 29 g, Fat 3, Fiber 5 g, Protein 11 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 831 mg