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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    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!
    absolutely delicious.... 
    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.
    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.
    I love this recipe. This soup is very easy to make and full of flavor.
    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.
    My husband loves sweet potatoes and loved this soup. My modifications are as follows: I used two HUGE sweet potatoes; I used buttermilk instead of milk; I used two tbls. of cinnamon - again, hubby loves cinnamon. Upon serving, I added finely chopped walnuts! Delicious and have already been asked for the recipe! Thank you!
    This was a very easy and tasty soup. I did not have applesauce or apples, so I used fresh roasted sweet peppers for a different flavor. It worked great. Still used the apple cider vinegar w/ the curry butter which added just the right tang. Highly recommend trying!!!!!!!
    I love sweet potatoes, so I was excited to try this recipe. I loved how creamy it was, but it was a bit too sweet for my liking. However, with the addition of some ground black pepper, cilantro, orzo pasta, and real bacon bits- it turned out very scrumptious!
    I doubled the recipe and added 4oz of cream cheese. It made the soup much richer and creamier. I also added a bit more brown sugar because of previous comments but it was plenty sweet. I don't think adding extra was necessary. It was absolutely FANTASTIC!
    It was good, but I thought it needed more heat so I added cayenne pepper. It balanced the sweetness nicely, and I served it with a dollop of sour cream. Mmmmmm
    Nice texture, but our family found it extremely sweet. It was more like drinking a sweet potato pie than a savory soup.
    Very tasty.... loved it. Made a few modifications, such as making the roux with EVOO and using soy milk instead of dairy. I have a vegetarian friend that is coming to visit, so I'm trying to perfect nutritious meals for her. This one is a success.  
    Gonna have to increase the size though... doesn't make quite as much as I thought it would.
    Amazing! Perfect for the fall. Not heavy but filling. Beware that this recipe will only serve 2-3 servings depending on serving size. I double the batch everytime I make it.
    Initially, I agreed with some of the other reviewers that I expected it to be sweeter. I did not alter the recipe at all and I really enjoyed it. It ended up being plenty sweet enough. It's also very easy to make. I'll definitely make it again.
    This Soup is one of the most delicious ones I've ever had! Super easy to make too. I made mine without ginger, just because of my own preference, and it taste just amazing. Would make a great thanksgiving dish :)
    Easy, quick and oh so good!
    I had leftover roasted sweet potatoes and onions...I added extra chicken broth and used my leftovers...so tasty and healthy...the onions added some flavor too. I love Food Network!
    I just made this recipe and it came out really good. I added the following to help the recipe out: 1 tablespoon brown sugar (in addition to what's called for), I used 1/2 teaspoon nutmeg, 1 teaspoon cinnamon, 1/4 clove, and fresh ginger instead of powdered.

    With these changes, it came out very good and super tasty. Enjoy :)
    My fiance and I tried something similar to this last week at an event and it was garnished with sour creme in the middle of each cup. Their version was pretty sweet so the sour creme was a nice balance. I am going to try this recipe, but based on the other reviews, I think I'll substitue the milk with some vanilla soy milk.
    I used jarred baby food. Already smooth and no blending needed. Just as healthy for you. Even easier to make! I think it is sweet enough. It is still soup people not an actual sweet potato with all the topping or sweet potato pie! Delish.
    I found the recipe very simple and easy to follow. I had to make a few substitutions. I didn't have any ready made chicken stock, so I used chicken boullion cubes dissolved in water instead. I also added a smidge more brown sugar and used 2% milk. I liked the overall taste of the soup, however, next time I will leave more chunks of the sweet potato. Overall, very good and fast recipe!!
    A little bland. I was expecting it to be a little sweeter, too (even though I didn't think I would even after reading the other reviews). Not sure if that's because I used fresh ginger instead of ground. I used vegetable broth and 1/2 cup skim + 1/2 cup half and half. A few more tablespoons of brown sugar, plus some vanilla and extra cinnamon helped.

    The roux took at least 30 minutes, not to mention having to cook the sweet potatoes ahead. I think using leftover Thanksgiving sweet potatoes (with marshmallows) as others reported would have made this a lot easier!
    I agree with some of the other reviews that this recipe needs a bit more sweetness. After all, it uses sweet potatoes, so the expectation is that it should be sweet. I do like it though because I just love sweet potatoes and they're so good for you.
    I used leftover mashed sweet potato casserole, even with the pecan and marshmallow topping, and it's so quick!Skipped the brown sugar since the casserole had that, used extra ginger, skim milk, and added a bunch of chopped leftover spiral ham. The soup was very good but I was happy to have the salty contrast to the sweetness. My husband really liked it and had kept going back for "just a bit more".
    The only variation I used were two yams, fresh ginger, and my favorite nonfat milk from my local store that is not see-through like normal skim. Not only was this soup amazing, I feel good knowing how healthy it was. I served some sliced steak on the side, with carmelized onion on top for a garnis, and a smidge of essence on the soup.
    I thought this recipe was good but needed just a little more sweetness. I added about five large marshmellows and two to three table spoons of brown sugar. It was wonderful.
    I have been searching for a great soup to compliment chicken. This recipe is the best I have seen for Sweet Potato soup.
    very good
    this soup is incredibly delicious, easy, and cheap! got me through a number of low budget college days. it is filling, and good for you as well.
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