creamy sweet potato soup

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Ingredients For creamy sweet potato soup

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

  • 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.

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