Sweet Potato & Speck Soup

Date Added: Mar 14, 2010 Italian Soups/Stocks
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Prep Time

10 mins

Cook Time

15 mins

Ready In

25 mins



*to adjust serving size click on "serving box".


Rich and creamy cold weather soup with speck, which is an imported smoked prosciutto ham. The speck adds a nice smokey nuance to the otherwise vegetable soup. This soup can be made without the pork if desired.


  • 3  Each Sweet Potatoes, peeled, cut into 1" cubes
  • 1
  • 1  Table Spoon(s) Unsalted Butter
  • 2
  • ½  Each Shallot, jullienne
  • 3
  • 1/2  Pound(s) Speck or Prosciutto Ham, jullienne
  • 4
  • 4  Cup(s) Vegetable Stock or Water
  • 5
  • 1  Cup(s) Heavy Cream
  • 6
  •  To Taste Kosher Salt & Pepper
  • 7


    1. Bring a large pot of water to a boil over high heat
    2. Place sweet potatoes in boiling water,cover and return water to a boil
    3. Lower flame to simmer and cook sweet potatoes for 45 minutes, until fork tender
    4. Strain water and place sweet potatoes in a food processor. Puree until smooth
    5. Melt butter in large pot over medium heat. Add shallots and pancetta and saute for 5 minutes, until both are softened
    6. Add pureed sweet potatoes to the pot, along with remaining ingredients
    7. simmer and taste, adjust with salt and pepper

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