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Sweet Potato Soup

Sweet Potato Soup

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K Laruffa

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



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


  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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Doug Matthews

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 - thanks


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 well.


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 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.