Creamy Sweet Potato Soup

Creamy Sweet Potato Soup  Recipe

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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


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.

About Creamy Sweet Potato Soup

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