Real Recipes From Real Home Cooks ®

sweet potato soup with creamed spinach

Recipe by
Catherine Cappiello Pappas
Amityville, NY

This is a delicious and comforting dish for the fall and winter.

yield 8 serving(s)
prep time 10 Min
cook time 35 Min
method Stove Top

Ingredients For sweet potato soup with creamed spinach

  • 4 sweet potatoes
  • 1 red onion – diced
  • 4-5 cloves fresh garlic – chopped
  • 2 carrots – diced
  • 9 oz. package frozen creamed spinach
  • 6 cups chicken broth
  • ¼ cup fresh parsley – chopped
  • 2 green tomatoes – diced
  • 1 tsp. curry
  • 1 tsp. dried oregano
  • 1 tsp. salt
  • ½ tsp. black pepper
  • ½ cup milk
  • 2 tablespoons olive oil
  • sour cream
  • sweet chili relish

How To Make sweet potato soup with creamed spinach

  • 1
    Preheat Oven 375 degrees: Bake the sweet potatoes with the skin on until soft. About 45-50 minutes. When the potatoes are cooled scoop the meat out from the skins. Heat a large soup pot with the olive oil. Add the sweet potatoes, onion, garlic, carrots, frozen creamed spinach, parsley and tomatoes. Cook down on low heat for a few minutes. Add the chicken broth and the seasonings and cook; semi covered, for about 30 -35 minutes. A few minutes before serving stir in the milk. Top each soup with a teaspoon of sour cream and the sweet chili relish.
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