Creamy Sweet Potato Soup

Creamy Sweet Potato Soup

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Darlene Castro



★★★★★ 1 vote



  • 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


  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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About Creamy Sweet Potato Soup

Other Tag: Quick & Easy

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