Cream of Sweet Potato Soup

Cream of Sweet Potato Soup

97 Reviews 3 Pics
  • Prep

    10 m
  • Cook

    2 h 15 m
  • Ready In

    2 h 25 m
Recipe by  ZOEMC

“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.”

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Adjust Servings

Original recipe yields 6 servings



  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.

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Reviews (97)

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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 instead of cayenne (what I had on hand), and added a sprinkle of dried ground ginger. It had just the right amount of bite to tease the palate but certainly would not be classified as spicy. Would definitely make this again.



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 emulsifier while adding the other ingredients. Plus, used smart balance 1% milk instead of cream and it worked great and is much healthier! I'm definitely making this again and I highly recommend it to anyone who likes sweet potatoes! :-D



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. I made a simple green salad with dried cranberries, blue cheese crumbles and honey balsamic vinniagrette to go along with the meal, and served pita chips with the soup. Wonderful meal!

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Amount Per Serving (6 total)

  • Calories
  • 294 cal
  • 15%
  • Fat
  • 5.4 g
  • 8%
  • Carbs
  • 55.9 g
  • 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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Sweet Potato, Carrot, Apple, and Red Lentil Soup


next recipe:

Not-Too-Sweet Sweet Potato Soup