Sweet Potato Soup

Total Time:
20 min
5 min
15 min

4 servings

  • 1 tablespoon flour
  • 1 tablespoon unsalted butter
  • 1 1/2 cups chicken broth (or vegetable broth, if desired)
  • 1 tablespoon light brown sugar
  • 1 1/2 cups cooked sweet potatoes
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 cup milk
  • Salt

In a heavy saucepot, over medium-low heat, cook the flour and butter, stirring constantly until roux achieves a light caramel color. Add the broth and brown sugar, bring to a boil, then lower to a simmer. Stir in the sweet potatoes and spices, bring to a simmer again, and cook for 5 minutes more. In a blender, puree the soup in batches and return to saucepot. Add the milk, and reheat soup. Season with salt and pepper, ladle into warm soup bowls and serve.

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4.4 34
Excellent and easy! I love sweet potatoes and am always looking for a different way to use them in recipes. This was perfect for a cold winter's evening. I used vegetable broth and almond milk. Very delicious! item not reviewed by moderator and published
Very good! I added chipotle and smoked paprika to make mine smokier and spicier - and added some of the cooking liquid to thin the soup since I used about 2 lb of potatoes. Will definitely make again :) item not reviewed by moderator and published
Yumaliscious! I didn't have left over SP's so I roasted them in the oven. I cut them into thick-cut fries size, as well as a sweet onion, rubbed them with 2T melted butter, sea salt and fresh group pepper and roasted about 30 minutes, turning twice. I didn't have brown sugar so used white, and didn't have milk so used half as much half and half. At the end I couldn't stop licking the stirring spoon, immersion blender (after unplugging!) and the pot. Would definitely make this again! item not reviewed by moderator and published
Very creamy and good and I hate sweet potatoes. However, I did tweak it a bit. I didn't use chicken broth or brown sugar. I used almond milk and organic cocconut sugar. But very good. item not reviewed by moderator and published
This was delicious, quick, and easy. Going by the recipe made a soup that was too... well.... soupy for my taste, so in the end I added my leftover cooked sweet potatoes which came out to be about 1 1/2 cups. Next time I will either start with that amount or I will slowly add the milk so that I can stop adding when it has reached the consistency I like. Very filling! item not reviewed by moderator and published
absolutely delicious.... item not reviewed by moderator and published
Simple and scrumptious. Easy and flavorful. Had some extra buttermilk in the refrigerator, so used that instead of regular milk. Plan on doing this when my foodie 21 year old is home from college at Thanksgiving. item not reviewed by moderator and published
Pretty good recipe. I would hesitate to call it soup, it was more like really creamy mashed sweet potatoes, but it was still good (my 4 yr old son had 3 bowls! I think i may add this to one of my holiday meal menus. My changes to the recipe: coconut flour instead of enriched, almond milk instead of reg milk, and I added 1TB of cracker barrel maple syrup. item not reviewed by moderator and published
I love this recipe. This soup is very easy to make and full of flavor. item not reviewed by moderator and published
I love sweet potato's too and a soup of it is a great idea. I modified the recipe slightly as follows: Instead of boiling the SPs I cut them into small pieces, seasoned them with a little oil in a sealable bag and the spices mixed in and then take them out of the bag. Then cook them in the oven for half an hour on full power, avoiding burning by moving them over half way! This keeps the taste of the SPs. I cannot get enough ot it. I also eperiemented with walnuts and coconut flakes. It can also be turned into a soup for Vegans. item not reviewed by moderator and published

Not what you're looking for? Try:

Nutty Sweet Potato Soup

Recipe courtesy of Ellie Krieger