Add the olive oil and butter to a soup pot over medium-high heat. Let it melt and blend together, creating a wonderful base for your soup.
Next, sauté the onion and celery for about 7 to 10 minutes until they become tender and start to brown lightly. This step enhances their sweetness and adds depth to your soup.
Stir in the garlic and cook for an additional 30 seconds, allowing the aromatic flavors to come alive. You’ll want to keep an eye on it so the garlic doesn’t burn.
Now, it’s time to add in the chicken broth and the chopped sweet potatoes. Sprinkle in the smoked paprika as well. Increase the heat to high and bring the soup to a boil, which will help the sweet potatoes cook faster.
Once boiling, cover the pot with the lid slightly open, and reduce the heat to let it simmer rapidly for 25 to 30 minutes. You want the sweet potatoes to be soft enough to blend easily.
After that, carefully blend the soup using an immersion blender or regular blender (make sure to let it cool a bit first if using a regular blender). Blend until it reaches a creamy consistency, paying attention to the texture.
Stir in the sour cream and heavy cream and season with salt and pepper to taste. You’ll notice how much creamier the soup becomes with the addition of these ingredients.
If the soup is too thick, thin it out with a bit more broth until you reach your desired consistency. Give it a taste and adjust the seasoning as necessary, perhaps adding more cream or sour cream if you like it richer.
Finally, serve the soup hot, garnished with a drizzle of cream or your favorite toppings. Enjoy every delicious spoonful!
