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 servings 373 cals
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Original recipe yields 4 servings

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Nutrition

  • 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.

Reviews

54
  1. 66 Ratings

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Most helpful

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...

Most helpful critical

I wasn't crazy about this soup. It tasted more like turnip than anything else. It was just okay. If I ever make it again (doubtful), I would only put a "bit" of turnip - not a whole one. I h...

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...

I used carrot instead of turnip, really nice soup for company.

I wasn't crazy about this soup. It tasted more like turnip than anything else. It was just okay. If I ever make it again (doubtful), I would only put a "bit" of turnip - not a whole one. I h...

I made this today and we had it for supper. Here are the changes I made: I used less nutmeg (one teaspoon, and even that is plenty) and I used a lower-fat type of cream: 5% fat instead of 35% fa...

Yum! I just made this soup, using what I had on hand. I only used about 1/2 cup chopped turnip and subbed carrots for the regular potatoes. Had to use maple syrup in place of the sugar and used ...

Very nice soup! I followed the recipe exactly as written and was not disappointed. I did use the full six cups of broth (3 cans) and did not need to add salt. Tastes like a very gourmet kind ...

My family and I thought that this soup was wonderful. I did make some changes to reduce the fat content: instead of using heavy whipping cream I used 1% milk. I also added a small amount of a ...