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This easy-to-prepare yet oh-so-elegant sweet potato cream soup is a favorite at my house. The kids love it because it has a slightly sweet taste, 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
- 1/3 cup heavy cream
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Bake sweet potatoes in the preheated oven until soft, about 1 1/2 hours. (You can also use a microwave.) Remove from the oven and let cool slightly.
Step 3
Peel sweet potatoes and place flesh in a blender. Pur?e in batches with chicken broth, using enough broth so it blends smoothly. Transfer pur?ed mixture to a large saucepan.
Step 4
Bring to a simmer over medium-high heat, then reduce heat to medium-low. Stir in sugar, salt, nutmeg, black pepper, and cayenne pepper; cover and let simmer for 10 minutes. Remove from heat and stir in cream.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 294 | |
| % Daily Value * | |
| Total Fat5g | 7% |
| Saturated Fat4g | 18% |
| Cholesterol21mg | 7% |
| Sodium420mg | 18% |
| Total Carbohydrate56g | 20% |
| Dietary Fiber7g | 25% |
| Total Sugars19g | |
| Protein7g | |
| Vitamin C6mg | 28% |
| Calcium85mg | 7% |
| Iron2mg | 8% |
| Potassium790mg | 17% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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