Cream Of Sweet Potato Soup Recipes

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CREAMY SWEET POTATO SOUP



Creamy Sweet Potato Soup image

Sweet potato soup balances the sweet and savory with onions, garlic, onions, and leeks, along with a bit of nutmeg and cinnamon. Creamy and satisfying!

Provided by Elise Bauer

Categories     Soup     Freezer-friendly     Soup     Sweet Potato     Yam

Time 1h5m

Yield 8

Number Of Ingredients 14

2 tablespoons butter
1 medium onion, chopped (about 1 cup)
2 celery ribs, chopped
1 medium leek, white and light green parts only, sliced (see How to Clean Leeks )
1 clove garlic, chopped (1 teaspoon)
1 1/2 pounds (about 2 large) orange-flesh sweet potatoes (a.k.a. yams), peeled, cut into 1-inch pieces (about 5 cups)
4 cups chicken stock (use vegetable broth for vegetarian option)
1 cinnamon stick
1/4 teaspoon ground nutmeg
1/4 cup heavy cream
3/4 cup milk
Salt
Pepper
1/4 cup sour cream or plain yogurt

Steps:

  • Finish the soup: Add the cream and milk to the soup. Heat on medium until the soup is heated through. Add salt and pepper to taste. Sprinkle with more black pepper and swirl some water-thinned sour cream or plain yogurt over the soup to serve.

Nutrition Facts : Calories 179 kcal, Carbohydrate 20 g, Cholesterol 26 mg, Fiber 2 g, Protein 6 g, SaturatedFat 5 g, Sodium 310 mg, Sugar 8 g, Fat 9 g, ServingSize Serves 6 to 8, UnsaturatedFat 0 g

BEST CREAM OF POTATO SOUP



Best Cream of Potato Soup image

After constant tinkering with this recipe, I have come up with soup which is the definitive cream of potato soup. Rich with vegetables and wonderfully spiced, you will find yourself doubling this recipe often!

Provided by Kevin Ryan

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Potato Soup Recipes

Yield 6

Number Of Ingredients 19

1 onion, chopped
½ cup chopped celery
¼ cup chopped carrots
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
5 tablespoons margarine
4 tablespoons all-purpose flour
1 ½ cups chicken broth
1 ½ cups whole milk
3 potatoes, cut into 1/4-inch slices
2 teaspoons Worcestershire sauce
1 ½ teaspoons mustard powder
1 pinch ground allspice
¾ teaspoon celery seed
½ teaspoon dried thyme
½ teaspoon seasoning salt
2 tablespoons dry white wine
¼ teaspoon ground cayenne pepper
¼ teaspoon chicken bouillon powder

Steps:

  • In a large stock pot, saute onion, celery, carrots, garlic and parsley in butter until soft but not browned. Sprinkle in flour and cook, stirring for 2 minutes. Add broth slowly, stirring as you add.
  • Add milk, potatoes, Worcestershire sauce, dry mustard, allspice, celery seed, thyme, seasoning salt, dry white wine, cayenne pepper and chicken granules. Allow to simmer and thicken, stirring frequently, until the potatoes are cooked through, approximately 25 minutes. During cooking, break up potatoes with the back of a spoon. Serve warm.

Nutrition Facts : Calories 252.1 calories, Carbohydrate 29.9 g, Cholesterol 6.2 mg, Fat 11.8 g, Fiber 3.4 g, Protein 6.7 g, SaturatedFat 2.9 g, Sodium 466.8 mg, Sugar 5.4 g

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

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.

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.

SOUP NAZI'S CREAM OF SWEET POTATO SOUP



Soup Nazi's Cream of Sweet Potato Soup image

Posted above the counter of the Soup Nazi's "take-out-only" Soup Kitchen is a sign laying out three important steps to buying his soup. Knowing that to violate these rules is to risk being refused service, as most of us have seen in the classic 1995 episode of Seinfeld. This is a "copycat" version of his Cream of Sweet Potato Soup. P.S. The Rules 1. Stand on line & have your order & money ready when you get to the counter. 2. Tell the Soup Nazi your order & pay him. 3. Move to the far left to receive your order.

Provided by - Carla -

Categories     Yam/Sweet Potato

Time 2h10m

Yield 6-8 serving(s)

Number Of Ingredients 8

4 lbs sweet potatoes (4)
8 cups hearty vegetable stock
1/3 cup butter
1/2 cup tomato sauce
2 tablespoons half-and-half
1 dash thyme
salt & freshly ground black pepper, to taste
chopped cashews, for garnish

Steps:

  • Preheat oven to 375 degrees.
  • Bake sweet potatoes 45 minutes or until soft; cool.
  • Peel away skin and place in a large bowl.
  • Mash potatoes rustically (you don't need to mash them until they're entirely smooth).
  • Spoon mashed sweet potato into a large saucepan over medium/high heat.
  • Add remaining ingredients and stir to combine.
  • When the soup begins to boil, reduce heat and simmer 1 hour.
  • Serve topped with chopped cashews.
  • Enjoy!

Nutrition Facts : Calories 362, Fat 11, SaturatedFat 6.9, Cholesterol 28.9, Sodium 365.4, Carbohydrate 62.2, Fiber 9.4, Sugar 13.5, Protein 5.3

CREAM OF SWEET POTATO SOUP



Cream of Sweet Potato Soup image

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

Provided by little_wing

Categories     Low Protein

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 10

4 lbs sweet potatoes (about 4 large)
6 cups water
2 cups white wine
1/3 cup butter
1/2 cup tomato sauce
1/4 cup milk or 1/4 cup cream
2 teaspoons salt
1/8 teaspoon white pepper
1 dash thyme
1 cup cashews, split in half

Steps:

  • Preheat oven to 375 degrees.
  • Bake the sweet potatoes for 45 minutes or until they are soft. Cool the potatoes until they can be handled.
  • Peel away the skin, then put the potatoes into a large bowl.
  • Mash the potatoes for 15-20 seconds or put through ricer until smooth.
  • Spoon the mashed sweet potato into a large saucepan over medium/high heat, add the remaining ingredients and stir to combine.
  • When the soup begins to boil, reduce the heat and simmer for 50-60 minutes.
  • Cashews should be soft.

Nutrition Facts : Calories 420, Fat 16, SaturatedFat 6.6, Cholesterol 21.4, Sodium 960.7, Carbohydrate 54.3, Fiber 7.6, Sugar 11.6, Protein 6.8

CREAM OF SWEET POTATO SOUP



Cream of Sweet Potato Soup image

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

Provided by Dancer

Categories     Potato

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 9

4 (1 lb) sweet potatoes
8 cups water
1/3 cup butter
1/2 cup tomato sauce
2 tablespoons half-and-half
2 teaspoons salt
1/8 teaspoon pepper
1 dash thyme
1 cup cashews, split in half

Steps:

  • Preheat oven to 375°F.
  • Bake the sweet potatoes for 45 minutes or until they are soft Cool the potatoes until they can be handled.
  • Peel away the skin, then put the potatoes into a large bowl.
  • Mash the potatoes for 15 to 20 seconds, but you do not need to mash them until they are entirely smooth.
  • Spoon the mashed sweet potato into a large saucepan over medium/high heat, add the remaining ingredients and stir to combine.
  • When the soup begins to boil, reduce the heat and simmer for 50 to 60 minutes.
  • Cashews should be soft.
  • Serve piping hot.

Nutrition Facts : Calories 742.2, Fat 32.4, SaturatedFat 13.5, Cholesterol 43.4, Sodium 1913.5, Carbohydrate 105.2, Fiber 15.1, Sugar 22, Protein 13.2

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