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Harvest Sweet Potato Soup Recipe
Harvest Sweet Potato Soup Recipe photo by Taste of Home
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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
TOTAL TIME: Prep: 30 min. Cook: 25 min.
MAKES: 4 servings

Ingredients

  • 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

1 cup: 133 calories, 5g fat (0g saturated fat), 4mg cholesterol, 116mg sodium, 20g carbohydrate (0g sugars, 0g fiber), 4g protein Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

Directions

  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


Reviews for Harvest Sweet Potato Soup

AVERAGE RATING
(9)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (2)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
grammadebby 233854
Reviewed Oct. 2, 2015

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

MY REVIEW
luvdecorating 18509
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."

MY REVIEW
Ky-Lara 23620
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!"

MY REVIEW
bereitbach 31055
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."

MY REVIEW
popstardiva 63888
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!"

MY REVIEW
inmotion 49070
Reviewed Sep. 14, 2008

"this is lovesly instead of basil try u sing a little spinach"

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