Sweet Potato Soup with Creamed Spinach

Catherine Cappiello Pappas


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

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10 Min
35 Min
Stove Top


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


1Preheat 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.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Potatoes
Regional Style: American
Other Tag: Quick & Easy