Cream of Sweet Potato Soup

Cream of Sweet Potato Soup

100
ZOEMC 0

"This easy to prepare yet oh-so-elegant soup is a favorite at my house. Because it has a slightly sweet taste, the kids love it, and it's my husband's favorite soup. Serve warm with buttery garlic bread and a crisp green salad. You can also serve cold with cucumber or watercress sandwiches."

Ingredients

2 h 25 m {{adjustedServings}} servings 294 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 294 kcal
  • 15%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 55.9g
  • 18%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 420 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bake sweet potatoes in preheated oven until soft, about 1 1/2 hours (you can also use a microwave). Remove and let cool slightly.
  3. Peel sweet potatoes, and puree with chicken broth in batches, using enough chicken broth so that it purees smoothly. Bring puree to a simmer in a large saucepan over medium-high heat, then reduce heat to medium-low. Stir in the sugar, salt, nutmeg, black pepper, and cayenne pepper; cover, and let simmer for 10 minutes. Remove from heat, and stir in cream.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

100
  1. 130 Ratings

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This was really great, and it was exactly what I had been craving. Here are my adjustments: I used skim milk instead of cream (what I had on hand, & wanted to keep fat down), crushed red pepper...

This soup is AWESOME and was so creamy! I just boiled the sweet potatoes in the chicken broth (I used much less than recipe called for... bout 36oz), with some chopped onion and then used an emu...

This soup was surprisingly wonderful. I made it for my family - the men in my family loved it! It's very filling, though, so a little goes a long way. Don't get overzealous with the servings....