Sweet Potato Soup with Creamed Spinach

Catherine Cappiello Pappas


This is a delicious and comforting dish for the fall and winter.


☆☆☆☆☆ 0 votes

10 Min
35 Min
Stove Top


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  • ·
    4 sweet potatoes
  • ·
    1 red onion – diced
  • ·
    4-5 cloves fresh garlic – chopped
  • ·
    2 carrots – diced
  • ·
    9 oz. package frozen creamed spinach
  • ·
    6 cups chicken broth
  • ·
    ¼ cup fresh parsley – chopped
  • ·
    2 green tomatoes – diced
  • ·
    1 tsp. curry
  • ·
    1 tsp. dried oregano
  • ·
    1 tsp. salt
  • ·
    ½ tsp. black pepper
  • ·
    ½ cup milk
  • ·
    2 tablespoons olive oil
  • ·
    sour cream
  • ·
    sweet chili relish

How to Make Sweet Potato Soup with Creamed Spinach


  1. Preheat Oven 375 degrees:

    Bake the sweet potatoes with the skin on until soft. About 45-50 minutes.

    When the potatoes are cooled scoop the meat out from the skins.

    Heat a large soup pot with the olive oil.

    Add the sweet potatoes, onion, garlic, carrots, frozen creamed spinach, parsley and tomatoes. Cook down on low heat for a few minutes.

    Add the chicken broth and the seasonings and cook; semi covered, for about 30 -35 minutes.

    A few minutes before serving stir in the milk.

    Top each soup with a teaspoon of sour cream and the sweet chili relish.

Printable Recipe Card

About Sweet Potato Soup with Creamed Spinach

Course/Dish: Vegetable Soup
Main Ingredient: Potatoes
Regional Style: American
Other Tag: Quick & Easy

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