“A puree of potatoes, with just a hint of nutmeg. Perfect for a cold day!” - by K Laruffa
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- 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.
- Place vegetables and liquid into a food processor. Puree.
- Return pureed vegetables to the saucepan. Slowly stir in the cream, brown sugar, nutmeg, and butter. Add salt and pepper to taste.
Nutrition
Amount Per Serving (4 total)
- Calories
- 373 cal
- 19%
- Fat
- 18.9 g
- 29%
- Carbs
- 39.8 g
- 13%
Based on a 2,000 calorie diet
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Reviews (53)
Rate This Recipe
"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 - tha..." See morenks"
Dina
"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 freezes wel..." See morel."
ABMATTHEWS
"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 small..." See more turnip. I also forgot to put in the margarine, and I don't think it mattered. Another thing that impressed me is how easy this recipe was to make. The hardest part was peeling the potatoes! It took less than 30 minutes, start to finish, which is an accomplishment for me since I'm a beginning cook. I was also pleased that the ingredients weren't expensive. I'll definitely make this soup again and again."
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