Cooking Directions

• Heat the butter in a 6-quart saucepot over medium heat. Add the onions and garlic and cook until the onions are tender.
• Add the broth, bay leaves, black pepper and potatoes. Heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the potatoes are tender. Discard the bay leaves.
• Add 1/2 cup of the cream and heat through.
• Place 1/3 of the broth mixture into a blender or food processor. Cover and blend until smooth. Pour the mixture into a large bowl. Repeat the blending process twice more with the remaining broth mixture. Return all of the puréed mixture to the saucepot. Cook over medium heat for 5 minutes or until hot. Season to taste.
• Beat the remaining heavy cream in a medium bowl with an electric mixer on high speed until stiff peaks form. Gently stir in the chives.  Top the soup with the chive mixture.  Sprinkle with the pecans.

Ingredients

• 2 tablespoons unsalted butter
• 1 large sweet onion, coarsely chopped (about 2 cups)
• 4 cloves garlic, minced
• 6 cups Swanson® Chicken Broth
• 2 bay leaf
• 0.25 teaspoon ground black pepper
• 3 large sweet potato, peeled and cut into cubes (about 6 cups)
• 1 cup heavy cream
• 3 tablespoons thinly sliced fresh chives
• 1 cup pecans, toasted and chopped