Rating: 4.5 stars 4.5
174 Ratings
  • 5 star values: 116
  • 4 star values: 44
  • 3 star values: 9
  • 2 star values: 3
  • 1 star values: 2

This easy-to-prepare yet oh-so-elegant sweet potato cream soup is a favorite at my house. The kids love it because it has a slightly sweet taste, 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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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Bake sweet potatoes in the preheated oven until soft, about 1 1/2 hours. (You can also use a microwave.) Remove from the oven and let cool slightly.

  • Peel sweet potatoes and place flesh in a blender. Purée in batches with chicken broth, using enough broth so it blends smoothly. Transfer puréed mixture to a large saucepan.

  • Bring to a simmer over medium-high heat, then reduce heat to medium-low. Stir in sugar, salt, nutmeg, black pepper, and cayenne pepper; cover and let simmer for 10 minutes. Remove from heat and stir in cream.

Nutrition Facts

294 calories; protein 6.5g; carbohydrates 55.9g; fat 5.4g; cholesterol 21.4mg; sodium 419.6mg. Full Nutrition
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