Cream of Sweet Potato Soup

Cream of Sweet Potato Soup

by Katie Holland 6 months ago
4.8 (9)
2 hours
293.5 kcal
55.9 g carbs
Description

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.

Ingredients
  • 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
Directions
  1. 1. Preheat oven to 350 degrees F (175 degrees C).
  2. 2. Bake sweet potatoes in preheated oven until soft, about 1 1/2 hours (you can also use a microwave). Remove and let cool slightly.
  3. 3. 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
serving: 6 servings
calories: 293.5 kcal
carbohydrates: 55.9 g
protein: 6.5 g
saturated fat: 3.5 g
cholesterol: 21.4 mg
sodium: 419.6 mg
fiber: 6.9 g
sugar: 19.1 g