Sweet Potato Soup

Sweet Potato Soup

54

"A puree of potatoes, with just a hint of nutmeg. Perfect for a cold day!"

Ingredients

35 m {{adjustedServings}} servings 373 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 373 kcal
  • 19%
  • Fat:
  • 18.9 g
  • 29%
  • Carbs:
  • 39.8g
  • 13%
  • Protein:
  • 11.5 g
  • 23%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 1282 mg
  • 51%

Based on a 2,000 calorie diet

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Directions

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  1. Peel and cut vegetables into small, uniform pieces. Place in a pot, and cover with the chicken stock; use only the amount of stock needed to cover. Bring to a boil, and cook until vegetables are tender.
  2. Place vegetables and liquid into a food processor. Puree.
  3. Return pureed vegetables to the saucepan. Slowly stir in the cream, brown sugar, nutmeg, and butter. Add salt and pepper to taste.
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Reviews

54
  1. 66 Ratings

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My wife made this for me the other night - she didn't have a turnip so she added an extra sweet potato - loved the spices - went really well with the mini corn muffins I made earlier in the week...

This soup has become a family favourite. Very easy to prepare and delicious. I use either 2% milk or half and half or a combination of both instead of the whipping cream. This soup also freez...

I made this soup because I was craving a sweet potato soup I tried at a restaurant. I thought this soup was just as good, if not better! I used maple syrup instead of the brown sugar, and a very...