Sweet Potato Soup

Looking for a hearty dinner? Then check out this tasty soup made with sweet potatoes that is ready in an hour.

  • Prep Time 15 min
  • Total Time 60 min
  • Servings 4

2
large dark-orange sweet potatoes (1 1/2 pounds)
1
cup chicken broth
1/4
cup orange juice
1/4
teaspoon salt
1/4
teaspoon ground nutmeg
1
cup milk
1/4
cup chopped pecans
Additional ground nutmeg, if desired

  • 1 Heat enough water to cover sweet potatoes to boiling in 2-quart saucepan. Add sweet potatoes. Cover and heat to boiling; reduce heat. Simmer 30 to 35 minutes or until potatoes are tender when pierced with a fork; drain. When potatoes are cool enough to handle, slip off skins; discard skins.
  • 2 Place potatoes in blender or food processor. Add 1/2 cup of the broth. Cover and blend on medium speed until smooth.
  • 3 Return blended mixture to saucepan. Stir in remaining broth, the orange juice, salt and 1/4 teaspoon nutmeg. Cook over medium-high heat, stirring constantly, until hot. Stir in milk. Cook, stirring frequently, until hot. Sprinkle with pecans and additional nutmeg.

Expert Tips

You may omit step 1 by using a 23-ounce can of sweet potatoes in place of the fresh sweet potatoes. Be sure to add the juices from the can with the potatoes to make the soup more flavorful.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
195
(
Calories from Fat
65),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
1g,
1%
),
Cholesterol
5mg
5%;
Sodium
440mg
440%;
Total Carbohydrate
27g
27%
(Dietary Fiber
3g
3%
),
Protein
6g
6%
;
% Daily Value*:
Exchanges:
1 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.