Smokey Duck and Sweet Potato Soup
Indulge in the rich, velvety flavors of Smokey Duck and Sweet Potato Soup—a gourmet creation that combines the earthy sweetness of tender sweet potatoes with the savory depth of smoked duck breast. This hearty soup is elevated with aromatic spices like smoked paprika and cumin, layered with a medley of sautéed vegetables, and finished with a touch of heavy cream for a luxuriously smooth texture. Infused with fresh thyme and simmered in a chicken or duck stock base, this dish offers a perfect balance of smoky, creamy, and mildly spiced flavors. Ideal for chilly evenings, this comforting soup is not only easy to make in under an hour but also makes an impressive starter or main course. Serve it with a drizzle of cream and crusty bread for a restaurant-worthy dining experience right at home.
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Recipe Information
Ingredients
- 2 pieces smoked duck breast
- 3 medium sweet potatoes
- 1 large yellow onion
- 3 pieces garlic cloves
- 2 stalks celery stalks
- 1 large carrot
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 6 cups chicken or duck stock
- 0.5 cup heavy cream
- 3 sprigs fresh thyme sprigs
- 1 leaf bay leaf
- to taste salt
- to taste black pepper
Instructions
Peel and cube the sweet potatoes into roughly 1-inch pieces. Set aside.
Dice the yellow onion, mince the garlic, and dice the celery and carrot into small pieces.
Slice the smoked duck breast into thin strips and set aside.
Heat olive oil over medium heat in a large soup pot or Dutch oven.
Add the diced onion, garlic, celery, and carrot to the pot. Cook for 5-7 minutes, stirring occasionally, until softened and aromatic.
Stir in the smoked paprika and ground cumin. Cook for another minute to toast the spices.
Add the cubed sweet potatoes to the pot, followed by the chicken or duck stock. Stir well.
Tie the thyme sprigs together with kitchen twine for easy removal later. Add the thyme bundle and bay leaf to the pot.
Bring the mixture to a boil, then reduce the heat to low and simmer for about 25-30 minutes or until the sweet potatoes are fork-tender.
Remove the thyme sprigs and bay leaf from the soup.
Using an immersion blender, blend the soup until smooth and creamy. Alternatively, puree the soup in batches in a countertop blender, then return it to the pot.
Stir in the heavy cream and season with salt and black pepper to taste.
Add the sliced smoked duck breast to the soup and let it heat through for about 5 minutes.
Ladle the soup into bowls and garnish with a drizzle of cream or a sprinkle of smoked paprika if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
2212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.5 g | 174% | |
| Saturated Fat | 47.6 g | 238% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 370 mg | 123% | |
| Sodium | 5812 mg | 253% | |
| Total Carbohydrate | 114.8 g | 42% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 28.8 g | ||
| Protein | 78.8 g | 158% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 347 mg | 27% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1646 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
