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Ingredients
- 8 cups water
- 2 teaspoons thyme leaves
- 3 cups onions, diced
- 1/2 pound yams
- 2 cups celery, thinly sliced
- 2 cups russet potatoes, chopped
- 1 cup carrot, sliced in 1/4" pieces
- 2 teaspoons dried basil
- 1 teaspoon dried tarragon
- 10 ounces frozen peas, thawed
- 2 tablespoons parsley, minced
- 1 cup nonfat sour cream
- 1/2 cup evaporated skim milk
- 2 teaspoons spike seasoning
- 2 teaspoons salt
- 2 tablespoons dried chives
How To Make creamy sweet potato soup
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Step 1Bring to a boil water, thyme, bay leaves, onions and diced yams.
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Step 2Lower heat to medium and cook covered about 30 minutes until potatoes begin to break apart and form a broth.
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Step 3Add celery, russet potato and carrots and continue cooking 10 minutes.
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Step 4Add half circle yams, basil, and tarragon.
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Step 5Lower heat and simmer covered until carrots and yam pieces are tender about 10-15 minutes.
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Step 6Add peas and parsley and simmer 5 minutes.
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Step 7Turn burner to lowest heat.
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Step 8Blend sour cream and milk together in a blender container and add to soup along with the spike salt and chives.
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Step 9Heat gently stirring often until soup is hot but not boiling.
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Step 10Adjust seasonings to taste.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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