Creamy Sweet Potato Soup  Recipe

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Creamy Sweet Potato Soup

Darlene Castro

By
@LadySorrow



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Ingredients

8 c
water
2 tsp
thyme leaves
3 c
onions, diced
1/2 lb
yams
2 c
celery, thinly sliced
2 c
russet potatoes, chopped
1 c
carrot, sliced in 1/4" pieces
2 tsp
dried basil
1 tsp
dried tarragon
10 oz
frozen peas, thawed
2 Tbsp
parsley, minced
1 c
nonfat sour cream
1/2 c
evaporated skim milk
2 tsp
spike seasoning
2 tsp
salt
2 Tbsp
dried chives

Directions Step-By-Step

1
Bring to a boil water, thyme, bay leaves, onions and diced yams.
2
Lower heat to medium and cook covered about 30 minutes until potatoes begin to break apart and form a broth.
3
Add celery, russet potato and carrots and continue cooking 10 minutes.
4
Add half circle yams, basil, and tarragon.
5
Lower heat and simmer covered until carrots and yam pieces are tender about 10-15 minutes.
6
Add peas and parsley and simmer 5 minutes.
7
Turn burner to lowest heat.
8
Blend sour cream and milk together in a blender container and add to soup along with the spike salt and chives.
9
Heat gently stirring often until soup is hot but not boiling.
10
Adjust seasonings to taste.

About this Recipe

Course/Dish: Cream Soups, Vegetable Soup
Other Tag: Quick & Easy