Easy Cream Of Sweet Potato Soup Recipes

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EASY CREAMY SWEET POTATO SOUP



Easy Creamy Sweet Potato Soup image

This is one of my signature dishes. I made this recipe when I was 12 years old. If you want to use potato instead of sweet potato, replace the coconut milk with cow's milk. Add your favorite herbs and spices for added flavor, or just prepare it as stated.

Provided by Zeke Pelaez

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 55m

Yield 8

Number Of Ingredients 9

4 sweet potatoes, cut into cubes
salt as needed
2 tablespoons olive oil, or as needed
1 white onion, chopped
5 cloves garlic, chopped
2 cups coconut milk
1 cup heavy whipping cream
½ teaspoon hot sauce
salt and ground black pepper to taste

Steps:

  • Place sweet potatoes into a large pot and cover with water and add a pinch of salt; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Mash sweet potatoes in a bowl.
  • Heat olive oil in a large pot over medium heat. Cook and stir onion and garlic in hot oil until golden brown, about 5 minutes.
  • Stir mashed sweet potato into the onion and garlic. Pour coconut milk and heavy cream over the sweet potato mixture; stir. Season mixture with hot sauce, salt, and pepper. Reduce heat to low and cook until heated through and slightly thickened, 15 to 20 minutes.

Nutrition Facts : Calories 374.2 calories, Carbohydrate 32.9 g, Cholesterol 40.8 mg, Fat 26.5 g, Fiber 5.2 g, Protein 4.3 g, SaturatedFat 18 g, Sodium 105.4 mg, Sugar 6.6 g

SWEET POTATO AND CRAB SOUP



Sweet Potato and Crab Soup image

This sweet and savory soup is quick and easy to prepare. You can substitute butternut squash or pumpkin for the sweet potatoes, depending on what you have on hand. -Judy Armstrong, Prairieville, Louisiana

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 8 servings (2 quarts).

Number Of Ingredients 12

4 tablespoons butter, divided
2 medium leeks (white portion only), finely chopped
3 garlic cloves, minced
4 cups cubed peeled sweet potatoes (about 1-1/2 pounds)
1 teaspoon salt, divided
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
5 cups vegetable stock
2 cups heavy whipping cream
4 teaspoons fresh thyme leaves, divided
12 ounces lump crabmeat, drained
Croutons, optional

Steps:

  • In a Dutch oven, heat 2 tablespoons butter over medium heat; saute leeks and garlic until leeks are tender, 4-6 minutes., Stir in sweet potatoes, 3/4 teaspoon salt, cinnamon, cayenne and stock; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 15-20 minutes., Puree soup using an immersion blender or cool slightly and puree soup in batches in a blender; return to pan. Stir in cream and 2 teaspoons thyme; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes., Meanwhile, in a large skillet, melt remaining butter over medium heat. Add crab and the remaining salt and thyme; cook 5 minutes, stirring gently to combine. Top servings with crab mixture and, if desired, croutons.

Nutrition Facts : Calories 370 calories, Fat 28g fat (18g saturated fat), Cholesterol 124mg cholesterol, Sodium 994mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 3g fiber), Protein 11g protein.

EASY CREAM OF POTATO SOUP



Easy Cream of Potato Soup image

This is from the Better Homes & Gardens cookbook with just minimal changes. I live for potatoes and this is SERIOUS winter comfort food. I inhale this recipe so it probably would make more servings than 4 if someone else were serving it.

Provided by Twiggyann

Categories     Low Protein

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

3 cups chicken broth
1 cup chopped onion
2 cups peeled and diced potatoes
1 teaspoon dried dill weed
4 tablespoons flour
4 tablespoons butter or 4 tablespoons margarine
1/2 teaspoon salt
1/4 teaspoon white pepper
2 cups milk

Steps:

  • In a saucepan combine chicken broth, onion, potatoes and dill weed.
  • Bring to a boil. Reduce heat and simmer for 10-15 minutes or until potatoes are tender.
  • Put 2/3 of the mixture in a blender or food processor. Cover and blend until smooth. Set aside with the unprocessed mixture.
  • In the saucepan, melt the butter.
  • Stir in flour, salt and pepper. Add the milk all at once.
  • Cook and stir until mixture is thickened and bubbly.
  • Stir in the potato mixture and cook until soup is heated through.
  • NOTE: If you prefer a smoother soup, blend all of the potato mixture. Also try stirring in some grated cheese -- swiss and cheddar are great in this soup.

CREAMY SWEET POTATO AND ROSEMARY SOUP



Creamy Sweet Potato and Rosemary Soup image

Provided by Giada De Laurentiis

Time 42m

Yield 4 to 6 servings (8 cups)

Number Of Ingredients 10

3 tablespoons unsalted butter, at room temperature
3 tablespoons olive oil
3 large or 6 small shallots, thinly sliced
2 to 3 cloves garlic, minced
Kosher salt and freshly ground black pepper
2 pounds (about 2 to 3) sweet potatoes, peeled, trimmed and cut into 1/2-inch pieces
2 (6-inch long) stems fresh rosemary
6 cups low-sodium chicken broth
1/2 cup mascarpone cheese, at room temperature
3 tablespoons maple syrup

Steps:

  • In an 8-quart stockpot, melt the butter and oil together over medium-high heat. Add the shallots and garlic. Season with salt and pepper and cook until soft, about 3 to 4 minutes. Add the sweet potatoes, rosemary and chicken broth. Season with salt and pepper, to taste. Bring the mixture to a boil, reduce the heat and simmer until the sweet potatoes are very tender, about 20 to 25 minutes. Turn off the heat and remove the rosemary stems. Using an immersion blender, blend the mixture until smooth and thick. Whisk in the mascarpone cheese and maple syrup until smooth. Season with salt and pepper, to taste. Keep the soup warm over low heat until ready to serve.
  • Cook's Note: The soup can also be pureed by ladling, in batches, into a food processor or blender and blended until smooth.

EASY CREAM OF SWEET POTATO SOUP



Easy Cream of Sweet Potato Soup image

Make and share this Easy Cream of Sweet Potato Soup recipe from Food.com.

Provided by Jayne Holland

Categories     Yam/Sweet Potato

Time 50m

Yield 6-7 serving(s)

Number Of Ingredients 9

2 (14 1/2 ounce) cans chicken broth
1 lb fresh sweet potatoes, diced
1 3/4 cups diced carrots
1 1/4 cups diced onions
2 teaspoons butter
1 garlic clove, minced
1/2 cup orange juice
5 ounces cream (add to taste)
salt and pepper

Steps:

  • Vegetables should be finely cut.
  • Combine chicken broth, sweet potatoes, carrots and onion in a large pan.
  • Bring to boil.
  • Reduce heat to low; cover and simmer 20 minutes or until vegetables are tender.
  • Add butter and garlic over medium heat.
  • Stirring constantly, cook 8 minutes
  • Stir in orange juice, cream and salt and peppers.
  • Return to low heat, cook 10 minutes or until heated through.

CREAM OF SWEET POTATO SOUP



Cream of Sweet Potato Soup image

Provided by Food Network

Categories     appetizer

Yield Serves 6

Number Of Ingredients 18

2 1/2 tablespoons unsalted butter
1 cup diced yellow onion
1/2 cup diced celery
1/2 cup peeled, diced carrot
1 1/2 teaspoons Roasted Garlic Puree, recipe follows
2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes
1/8 teaspoon ground cinnamon
Pinch of freshly grated nutmeg
Pinch of ground allspice
1 small bay leaf
4 cups chicken stock
1 cup heavy whipping cream
1 tablespoon dark brown sugar
1 teaspoon light molasses
1/2 teaspoon kosher salt
1/4 teaspoon ground white pepper
1 cup peeled garlic cloves
1 cup extra virgin or regular olive oil

Steps:

  • Melt the butter in a heavy 3-quart saucepan over medium-high heat. Add the onion, celery, carrot, and garlic puree; cook for 3 minutes, until vegetables are soft. Mix in the potatoes, cinnamon, nutmeg, allspice, and bay leaf, and stir continuously for 2 to 3 minutes, until potatoes begin to soften and spices are aromatic.
  • Add the chicken stock, bring to a boil, lower the heat to medium-low, and simmer for 30 minutes. Remove the bay leaf. Puree the soup using a hand-held immersion blender, or blend in several batches in a blender. (If using a standard blender, place a folded dish towel over the top to prevent hot liquid from splashing out.) Pulse on and off until the soup is smoothly pureed. Return the soup to the saucepan and whisk in the cream, brown sugar, molasses, salt, and pepper. Serve hot.
  • Preheat oven to 300 degrees. Place the garlic in a small, ovenproof container and pour in the oil. Use additional oil if needed to completely immerse all the garlic cloves. Cover the container with aluminum foil and roast 1 hour, until garlic is soft and light golden brown.
  • Strain the garlic and place in a blender along with 2 tablespoons of the oil. Puree to a smooth consistency, adding a small amount of oil if necessary. Pour into a container and cover the top of the puree with a thin layer of the oil. Cover and store in the refrigerator for up to 1 month.
  • Reserve the remaining garlic-infused oil in another container and refrigerate.

CREAM OF SWEET POTATO SOUP



Cream of Sweet Potato Soup image

This easy to prepare yet oh-so-elegant soup is a favorite at my house. Because it has a slightly sweet taste, the kids love it, and it's my husband's favorite soup. Serve warm with buttery garlic bread and a crisp green salad. You can also serve cold with cucumber or watercress sandwiches.

Provided by ZOEMC

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 2h25m

Yield 6

Number Of Ingredients 8

3 large sweet potatoes
3 (14 ounce) cans low-sodium chicken broth
¼ cup brown sugar, or more to taste
½ teaspoon salt (to taste)
¼ teaspoon ground nutmeg
Black pepper to taste
Cayenne pepper to taste
⅓ cup heavy cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake sweet potatoes in preheated oven until soft, about 1 1/2 hours (you can also use a microwave). Remove and let cool slightly.
  • Peel sweet potatoes, and puree with chicken broth in batches, using enough chicken broth so that it purees smoothly. Bring puree to a simmer in a large saucepan over medium-high heat, then reduce heat to medium-low. Stir in the sugar, salt, nutmeg, black pepper, and cayenne pepper; cover, and let simmer for 10 minutes. Remove from heat, and stir in cream.

Nutrition Facts : Calories 293.5 calories, Carbohydrate 55.9 g, Cholesterol 21.4 mg, Fat 5.4 g, Fiber 6.9 g, Protein 6.5 g, SaturatedFat 3.5 g, Sodium 419.6 mg, Sugar 19.1 g

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Top Asked Questions

How to make sweet potato soup with sweet potatoes?
Place a large soup pot on the stove over medium high heat. Add in olive oil and onion and saute until tender, about 7 minutes. Add in garlic and ginger and saute 1 minute more. Add in sweet potatoes and season with salt and pepper. Pour in vegetable broth and bring to a boil over high heat.
What kind of cream to use in sweet potato soup?
Creamy sweet potatoes and coconut cream blended with the rich, roasted flavor of almond butter. It works. Add some chopped onion, crushed garlic and minced ginger to a pot with some olive oil and sauté until the onions are softened. Add in some cayenne pepper and nutmeg and sauté with the onions.
What kind of spices are in sweet potato soup?
This sweet potato soup is seasoned with fresh ginger, garlic, thyme and a touch of citrusy orange juice for a flavorful, yet well-balanced flavor. However, you can definitely play around with this recipe and add any spices you love!
Can you add lentils to sweet potato soup?
Sweet potato carrot soup – Add 1 cup diced carrots or Oven Roasted Carrots along with the sweet potatoes. Sweet potato lentil soup- Add lentils when you add the broth and follow the remainder of the recipe. Chicken sweet potato soup – Add shredded or diced rotisserie chicken.

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