Skip to main content New this month
Get the Allrecipes magazine

Sweet Potato Soup

Rated as 4.26 out of 5 Stars

"A puree of potatoes, with just a hint of nutmeg. Perfect for a cold day!"
Added to shopping list. Go to shopping list.

Ingredients

35 m servings 373 cals
Original recipe yields 4 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.

Nutrition Facts


Per Serving: 373 calories; 18.9 g fat; 39.8 g carbohydrates; 11.5 g protein; 41 mg cholesterol; 1282 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 56
  1. 70 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

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 h...

Most helpful
Most positive
Least positive
Newest

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...

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 freez...

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...

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

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 h...

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% fa...

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 ...

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 ...

My family and I thought that this soup was wonderful. I did make some changes to reduce the fat content: instead of using heavy whipping cream I used 1% milk. I also added a small amount of a ...