Creamy Sweet Potato Soup

Creamy Sweet Potato Soup  Recipe

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Darlene Castro



★★★★★ 1 vote



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8 c
2 tsp
thyme leaves
3 c
onions, diced
1/2 lb
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
2 Tbsp
dried chives

How to Make Creamy Sweet Potato Soup


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

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About Creamy Sweet Potato Soup

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

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