Creamy Sweet Potato Soup – a delicious recipe with sweet potatoes, chicken broth, margarine, ground ginger, milk, garlic. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Preheat oven to 400 Degrees
2
Poke holes in sweet potatos/yams
3
place yams on foil lined baking sheet. Cook until it is as soft as warm butter. In Utah this takes almost 2 hours but the softer they are the sweeter they become. Bake sweet potatoes in their skins. Bake on cookie sheet covered in foil until they are as soft as butter. Remove skins when done. They should come right off.
4
In a sauce pan melt margarine and then add the garlic, four, and ground ginger. When that is mixed, add the evaporated milk. Cook until it is thicker. Stir often.
5
When potatoes are done puree one potato at a time in a blender with some chicken broth. Add to a pot.
6
Combine the contents of the sauce pan with remaining broth to the pot. Cook on medium heat until it's hot.
7
I like to add chopped turkey sausage. Add what you like or go vegetarian. I also like to add some honey to sweeten it a little.
748
kcal
Calories
18
g
Fat
24
g
Carbs
117
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 sweet potatoes large, 6 cups chicken broth, 2 tablespoons margarine, 1 teaspoon ground ginger, and more.
Yes, Creamy Sweet Potato Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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