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Rating: 5 stars
6 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Warm up with this yummy soup that uses sweet potato, portobello mushrooms, and gouda cheese to give it a depth of flavor and an immune boost to help ward of cold/flu season. And the best part, the kids will love it, too! (Sshhhh, don't tell them it's kinda healthy.)

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Recipe Summary

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat margarine in a pot and cook onion until soft and translucent, about 3 minutes. Add mushrooms and 1 can of chicken broth and cook for 5 minutes.

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  • Add sweet potato and second can of chicken broth to the pot. Stir in bacon bits, garlic salt, thyme, and bay leaf, and bring to a boil. Reduce heat and simmer soup until sweet potato is soft, about 15 minutes.

  • Remove and discard bay leaf. Puree soup using an immersion blender until smooth. Stir in half-and-half and Gouda cheese and mix until well blended.

Cook's Note:

This is easily adapted into a vegetarian dish by substituting vegetable broth for chicken broth and omitting the bacon.

Nutrition Facts

192 calories; protein 8.9g; carbohydrates 19.2g; fat 9.6g; cholesterol 22.7mg; sodium 1181.3mg. Full Nutrition
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Reviews (4)

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Most helpful positive review

Rating: 5 stars
02/12/2019
Excellent soup! I doubled the recipe for a potluck and it was almost all gone. I didn t add the bay leaf as I was out. I used 3 sweet potatoes. I used 1/2 low sodium chicken broth and 1/2 regular. No other changes and several people raved about it! What s amazing is that it has 1/2 the calories as other sweet potato soups and still creamy and full of flavor. Read More
6 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/06/2019
I followed the recipe as written I didn't change a thing and will not! I make a lot of soup because my Mom is losing her teeth and now this is my new favorite soup and so very easy to make. Read More
Rating: 5 stars
02/12/2019
Excellent soup! I doubled the recipe for a potluck and it was almost all gone. I didn t add the bay leaf as I was out. I used 3 sweet potatoes. I used 1/2 low sodium chicken broth and 1/2 regular. No other changes and several people raved about it! What s amazing is that it has 1/2 the calories as other sweet potato soups and still creamy and full of flavor. Read More
Rating: 5 stars
02/10/2019
So delicious! I will definitely make this again and again. I didn t have Gouda so I used mozzarella instead. Everything else was as recipe directed. I will admit though that the finished product did not look as colorful and appealing as the posted photo lol Read More
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Rating: 5 stars
12/01/2020
Soup is excellent. I was fascinated to use sweet potatoes. What a great mix! I used my turkey broth (from Thanksgiving) instead of canned chicken broth. I increased thyme to 3/4 tsp.. I recommend lowering the garlic salt as it was borderline to salty for me. I did not find it necessary to add cream or half-n-half because it is creamy and delicious without it. My husband and son really like this soup, and we plan to baked some crusty bread for dipping next time! Read More
Rating: 5 stars
12/30/2020
It is DELICIOUS! I'm so happy with how it turned out. The only thing I changed was that I used 6 oz of gouda instead of 4 oz. It is not a photogenic soup, for sure. Orange sweet potatoes and black mushrooms do not make for a pretty color. But it is yummy! Read More
Rating: 5 stars
02/09/2019
Added salt to taste. Delicious! Read More
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