Real Recipes From Real Home Cooks ®

sweet potato soup

Recipe by
Carolyn Haas
Whitewater, WI

Left over sweet potatoes can be used to make a tasty soup that is only 4 WW points per serving. My tomato seasoning is from a local coop in Arizona - use your favorite herbal seasoning mix, like Mrs. Dash.

yield 4 serving(s)
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For sweet potato soup

  • 1 md
    onion, chopped
  • 1 md
    green pepper, chopped
  • 1/2 c
    roasted red pepper, water packed, drained and chopped
  • 1 1/2 c
    cooked sweet potato
  • 1 c
    cooked wild rice
  • 1/2 tsp
    garlic granules
  • 1/2 tsp
    dried thyme
  • 1/2 tsp
    tomato seasoning
  • 1/2 tsp
    bacon-flavored salt , or any salt
  • 3 tsp
    chicken bouillon
  • 2-3 c
  • 2
    chicken andouille sausage, sliced
  • 2
    handfuls of spinach
  • croutons, optional, to serve

How To Make sweet potato soup

  • 1
    Slice sausage, set aside. If it is not fully cooked sausage, cook slices until slightly crispy, set aside.
  • 2
    Spray soup pot with Pan spray, add onions and chopped pepper. Cook until slightly translucent.
  • 3
    Add chopped roasted red pepper, sweet potato, bouillon powder and water. Stir until well mixed. To make a smoother soup, use an immersion blender and whiz until soup is smoother, leaving some chunks.
  • 4
    Add wild rice and sausage slices. Add seasonings. Simmer for about 13-20 minutes. Taste to adjust seasonings.
  • 5
    About 5 minutes before serving, add a handful of spinach leaves or baby kale. Stir together until wilted. Can be served with croutons, optional.