Cream of Sweet Potato Soup recipe

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Ingredients

3 large sweet potatoes
3 (14 ounce) cans low-sodium chicken broth
¼ cup brown sugar, or more to taste
½ teaspoon salt (to taste)
¼ teaspoon ground nutmeg
Black pepper to taste
Cayenne pepper to taste
⅓ cup heavy cream

Nutrition Info

293.5 calories
carbohydrate: 55.9 g
cholesterol: 21.4 mg
fat: 5.4 g
fiber: 6.9 g
protein: 6.5 g
saturatedFat: 3.5 g
servingSize: -
sodium: 419.6 mg
sugar: 19.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

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

  3. Peel 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.

Recipe Yield

6 servings

Recipe Note

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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