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Cream of Sweet Potato Soup Recipe

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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook2 h 15 m
  • Ready In2 h 25 m
  • 1Preheat oven to 350 degrees F (175 degrees C).
  • 2Bake sweet potatoes in preheated oven until soft, about 1 1/2 hours (you can also use a microwave). Remove and let cool slightly.
  • 3Peel 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.
Ingredients
  • 6 servings
  • 294 cals
  • 3 large sweet potatoes
  • 3 (14 ounce) cans low-sodium chicken broth
  • 1/4 cup brown sugar, or more to taste
  • 1/2 teaspoon salt (to taste)
  • 1/4 teaspoon ground nutmeg
  • Black pepper to taste
  • Cayenne pepper to taste
  • 1/3 cup heavy cream
Nutrition

Amount per serving ( 5 total)

  • Calories:
    294
    15%
  • Fat:
    5.4
    8%
  • Carbs:
    55.9
    18%
  • Protein:
    6.5
    13%
  • Cholesterol:
    21
    7%

Based on a 2,000 calorie diet

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