Harvest Sweet Potato Soup Recipe
Harvest Sweet Potato Soup Recipe photo by Taste of Home

Harvest Sweet Potato Soup Recipe

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I always double this recipe whenever I prepare it, since we love leftovers. This is the easiest soup I've ever made. Our 10-month-old daughter can really dig in, since this thick nutritious mixture clings to her spoon. We prefer it warm, but it can also be served chilled. -Gayle Becker, Mt. Clemens, Michigan
TOTAL TIME: Prep: 30 min. Cook: 25 min.
MAKES:4 servings
Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 30 min. Cook: 25 min.
MAKES: 4 servings


  • 1 cup chopped celery
  • 1/2 cup chopped onion
  • 1 tablespoon canola oil
  • 3 medium sweet potatoes (about 1 pound), peeled and cubed
  • 3 cups chicken or vegetable broth
  • 1 bay leaf
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt, optional

Nutritional Facts

One 1-cup serving (prepared with reduced-sodium broth and without salt) equals 133 calories, 5 g fat (0 saturated fat), 4 mg cholesterol, 116 mg sodium, 20 g carbohydrate, 0 fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 vegetable 1 fat.


  1. In a Dutch oven, saute celery and onion in oil until tender. Add remaining ingredients; bring to a boil over medium heat. Reduce heat; simmer for 25-30 minutes or until potatoes are tender.
  2. Discard bay leaf. Cool slightly. In a blender, process soup in batches until smooth. Return all to pan and heat through. Yield: 4 servings.
Originally published as Harvest Sweet Potato Soup in Taste of Home October/November 1998, p39

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Reviewed Oct. 2, 2015

"It was just OK. I won't make again."

Reviewed Sep. 21, 2014

"Great autumn soup! Used fresh basil and 5 cups of vegetable broth. Can't wait to share it with my neighbor, a great food critic. Its a wonderful lunch or the fantastic beginnings of a special meal for company."

Reviewed Feb. 18, 2012

"We really enjoyed this soup. I made a few changes. I used olive oil, doubled the recipe, added collards to the soup and used leeks instead of onions. The flavor was WONDERFUL, rich and delicious. I destemed the collards and pulled out the strings from the leaf veins as I could. I would recommend cutting the leaf veins out as far up the leaves as you can. Pureeing the collards into the soup definitely changed the color but not too ugly, I kept the ration of collards to sweet potato down to minimize the GREENESS. :) We could not taste the collards at all and I added some yummy greens to our diet in a way that did not gross out the kids. It is kid friendly without chunks in it and is yummy as a vegan meal or as a side dish with beef or chicken dishes. Enjoy!"

Reviewed Feb. 2, 2012

"This had a great flavor. The potatoes I had seemed smaller than medium-sized, so I used more of them. The soup turned out too thick, but perhaps I used too many potatoes. Next time I will either use fewer potatoes or more broth, but either way, I will definitely be making this again."

Reviewed May. 19, 2011

"I was looking for something different in a soup and I had a ton of yams that I didn't want to go bad. I tried this recipe and it is absolutely fantastic. My kids LOVE it and so do I!"

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