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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3 (14 ounce) cans
low-sodium chicken broth
brown sugar, or more to taste
salt (to taste)
Black pepper to taste
Cayenne pepper to taste
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.
I had a hard time with this soup. I liked it and I didn't like it, how about that for wishy washy! The soup was exactly what it was supposed to be, but I didn't love the sweetness of the sweet potato in the soup. "What exactly were you expecting", you ask? "When you make sweet potato soup", you say, "it is supposed to taste like sweet potatoes". Okay, so it doesn't make sense, but I still didn't love it. The soup had a nice texture and good sweet flavor, but for me to really like it, it would have needed to get a little more savory. The addition of sauteed onion or more chicken flavor might have saved it for me, or maybe adding one regular potato to mellow it out, but it was just too "sweet potatoey". I think I will stick to less assertive vegetables for my soups, like butternut squash.
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!
This was SOOO delicious! If I wasn't such a well mannered person I would have licked the bowl! My whole family liked it, too. I did make one alteration. I used 1% milk instead of heavy cream.
Delicious and easy to make! I just made it tonight-- Used Vegetable broth instead of chicken, but otherwise used the same recipe.
Thank you-- I'll be sure to make it a few more times this winter.
This is the best! It's simple to make; it can be made the day before and refrigerated and it is absolutely delicious. My guests loved it. I used 5% cream and even tried skim milk. It would delicous both ways.
My husband was going to open a can of soup because he did not think he would like this. I made him have a taste with a slice of homemade beer bread from this site, he put the can away and got himself a bowl. Very yummy. I used half and half instead of cream and I could not find my nutmeg so I used ginger, oh, and i only used 4 cups of chicken broth instead of 3 cans. thank you for a great recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Cream of Sweet Potato Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 49
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