So-Creamy Sweet-Potato Soup | Midwest Living

So-Creamy Sweet-Potato Soup

So-Creamy Sweet-Potato Soup

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  • Makes: 8 servings
  • Prep 25 mins
  • Cook 30 mins

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Nutmeg, cinnamon, and maple syrup season the leeks and sweet potatoes in this thick and creamy side-dish soup.


  • 1 large onion, chopped (1 cup)
  • 2 stalks celery, chopped (1 cup)
  • 1 medium leek, thinly sliced or 3 green onions, thinly sliced
  • 1 large clove garlic, minced
  • 2 tablespoons butter
  • 1 1/2 pounds sweet potatoes, peeled and cubed (about 5 cups)
  • 4 cups reduced-sodium chicken broth
  • 1 3 - inch cinnamon stick
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 cups half-and-half or light cream
  • 2 tablespoons maple syrup
  • Sliced leeks (optional)


  1. In a 4-quart Dutch oven cook onion, celery, leek or green onion, and garlic in hot butter until onion is tender but not brown.
  2. Add sweet potato, broth, cinnamon, and nutmeg; bring to boiling. Reduce heat and simmer, covered, 20 minutes or until potato is tender. Remove from heat; cool slightly. Remove cinnamon and discard.
  3. Transfer mixture, about 1/3 at a time, to blender container or food processor bowl. Cover and blend or process till smooth. Return all soup to the Dutch oven. Stir in half-and-half and maple syrup; heat through.
  4. To serve, garnish with celery leaves.

Nutrition Facts

(So-Creamy Sweet-Potato Soup)

Servings Per Recipe 8, carb. (g) 29, iron (mg) 1, vit. C (mg) 17, Fat, total (g) 9, chol. (mg) 25, sat. fat (g) 5, fiber (g) 3, sodium (mg) 381, cal. (kcal) 208, calcium (mg) 81, pro. (g) 5, vit. A (IU) 16083

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