Creamy Sweet Potato Soup Recipe

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Creamy Sweet Potato Soup

Vicki Pollitt


I double the crushed red pepper as prefer a little more flavor. Chopped green onions are great instead of white onions as well. You can make this on a personal level for just yourself or two with one or two sweet potatoes, a can of chicken broth and seasonings to taste and have dinner in about 15 minutes.

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20 Min
Stove Top


3 medium
sweet potatoes
2 tsp
olive oil
1 c
chopped onion
1 tsp
1/4 tsp
crushed red pepper flakes
4 c
unsalted chicken broth
1/4 tsp
salt (or may omit)
6 slice
cooked bacon, crumbled
1/4 c
parmesan cheese, shaved
2 Tbsp
parsley leaves (optional)


1Microwave sweet potatoes until soft. Cool and scoop out pulp
2In medium saucepan, saute chopped onions in olive oil for 1 minute. Add cumin and crushed pepper flakes. Add chicken stock and bring to a boil. While bringing to a boil, add scooped sweet potato pulp.
3Transfer in batches to a blender and puree. Salt to taste. When serving, add bacon bits and sprinkle with Parmesan cheese. Or, you can add bacon ahead of time to flavor soup. Add parsley if you wish.

About this Recipe

Course/Dish: Cream Soups
Main Ingredient: Potatoes
Regional Style: American
Dietary Needs: Dairy Free, Low Sodium
Other Tags: Quick & Easy, Healthy