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Creamy Sweet Potato and Veggie Soup

 Creamy Sweet Potato and Veggie Soup
I tasted this delicious soup in a restaurant, and when I couldn't persuade the chef to share the recipe. I began to experiment on my own. Finally, I came up with this blend, which is very close to what I'd tasted. The secret ingredient, I think, is sweet potatoes! —Audrey Nemeth, Mount Vernon, Maine
12-16 ServingsPrep/Total Time: 30 min.


  • 1 large onion, chopped
  • 1/4 cup butter
  • 3 medium sweet potatoes, peeled and chopped
  • 3 medium zucchini, chopped
  • 1 bunch broccoli, chopped
  • 2 cartons (32 ounces each) chicken broth
  • 2 medium potatoes, peeled and shredded
  • 1 teaspoon celery seed
  • 1 to 2 teaspoons ground cumin
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 2 cups half-and-half cream


  • In a stockpot, saute onion in butter until transparent but not
  • browned. Add the sweet potatoes, zucchini and broccoli; saute
  • lightly for 5 minutes or until crisp-tender. Stir in broth; simmer
  • for a few minutes. Add potatoes and seasonings; cook another 10
  • minutes or until vegetables are tender. Stir in cream and heat
  • through. Yield: 12-16 servings (4 quarts).
Nutritional Facts: 1 cup equals 137 calories, 6 g fat (4 g saturated fat), 25 mg cholesterol, 839 mg sodium,

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Creamy Sweet Potato and Veggie Soup (continued)

Nutritional Facts: 16 g carbohydrate, 3 g fiber, 4 g protein.