Sweet Potato Soup Recipe - Allrecipes.com
Sweet Potato Soup Recipe
  • READY IN 35 mins

Sweet Potato Soup

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 25 mins
  • READY IN 35 mins
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Reviews More Reviews

Most Helpful Positive Review
Oct 23, 2003

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

 
Most Helpful Critical Review
Feb 23, 2004

I wasn't crazy about this soup. It tasted more like turnip than anything else. It was just okay. If I ever make it again (doubtful), I would only put a "bit" of turnip - not a whole one. I had to add water at the end - it was too thick to eat. And it made way more than 4 servings. A B- maybe.

 
Nov 13, 2005

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.

 
Feb 07, 2007

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.

 
Feb 11, 2005

I used carrot instead of turnip, really nice soup for company.

 
Oct 07, 2004

I made this today and we had it for supper. Here are the changes I made: I used less nutmeg (one teaspoon, and even that is plenty) and I used a lower-fat type of cream: 5% fat instead of 35% fat content. The soup was thick enough, due to the potatoes, I guess, so this lighter cream was fine. It was appreciated by the whole family. It is real tasty, creamy, and filling. I'll make it again!

 
May 05, 2010

Yum! I just made this soup, using what I had on hand. I only used about 1/2 cup chopped turnip and subbed carrots for the regular potatoes. Had to use maple syrup in place of the sugar and used milk instead of cream. Oh, and I also used less nutmeg, as mine is strong. This was TERRIFIC!

 
May 22, 2003

Very nice soup! I followed the recipe exactly as written and was not disappointed. I did use the full six cups of broth (3 cans) and did not need to add salt. Tastes like a very gourmet kind of soup. It was smooth and creamy, and subtle, quite outstanding results from such simple and readily available ingredients.

 

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Nutrition

  • Calories
  • 373 kcal
  • 19%
  • Carbohydrates
  • 39.8 g
  • 13%
  • Cholesterol
  • 41 mg
  • 14%
  • Fat
  • 18.9 g
  • 29%
  • Fiber
  • 5.1 g
  • 20%
  • Protein
  • 11.5 g
  • 23%
  • Sodium
  • 1282 mg
  • 51%

* Percent Daily Values are based on a 2,000 calorie diet.

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