Sweet Potato Soup

Total Time:
20 min
Prep:
5 min
Cook:
15 min

Yield:
4 servings

Ingredients
  • 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
Directions

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 35
This recipe is wonderful.  I doubled it and used evaporated milk and canned sweet potatoes.<div>A 40 ounce can (drained) works perfectly for a double batch.  I also transferred the soup to my slow cooker and set it on warm until dinner.  Keep the lid to the cooker on an angle to prevent the soup from thinning out from condensation, and wipe off the moisture periodically.  Twenty minutes before eating, I turned the pot on high for about 20 minutes ((without the lid on)  to get it nice and hot.  Serve it with a small dollop of sour cream for an extra taste boost.</div><div><br /></div> item not reviewed by moderator and published
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
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! item not reviewed by moderator and published
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!!!!!!! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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 item not reviewed by moderator and published
Nice texture, but our family found it extremely sweet. It was more like drinking a sweet potato pie than a savory soup. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 :) item not reviewed by moderator and published
Easy, quick and oh so good! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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 :) item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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". item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
I have been searching for a great soup to compliment chicken. This recipe is the best I have seen for Sweet Potato soup. item not reviewed by moderator and published
very good item not reviewed by moderator and published
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. item not reviewed by moderator and published

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Recipe courtesy of Ellie Krieger