Sweet Potato Soup

Katie Heuer


This soup recipe just came out of my head while I was looking in my freezer at all the bags of cooked sweet potatoes I had stored there. I as so pleased with it that I had to share. :) I love toasting a piece of nutty oat bread and breaking it up and putting it in my soup for a little kick of texture and flavor.

★★★★★ 1 vote
1 Hr
2 Hr
Stove Top


1 medium
sweet onion, chopped
3 large
celery ribs, chpped
2 c
carrots, chopped
4 c
fat free chicken broth or vegtable broth
4 c
sweet potatoes, cooked (mash with out skins)
1 tsp
sea salt
1/2 tsp
black pepper, ground
1 tsp
garlic salt
1/2 tsp
ginger, ground
1/2 tsp
pumpkin pie spices
1 tsp
old bay seasoning
1/2-1 tsp
curry powder
1 can(s)
carnation fat free evaporated milk 12 oz


1In large 6-8 quart pot. Cook onion, celery and carrots and seasonings in 1 cup broth till tender and mushie, add more broth if needed.
2Remove from heat add cooked sweet potato. Mix together, put approx. 2 cups at a time into blender to puree adding the broth and the milk at this time to help the puree process. Return pureed soup to pan and reheat. Add water to desired thickness and more spices if you would like to taste.
3Remember spices can get stronger the longer they simmer.

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Potatoes
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Healthy