I loved making potato soup, clam chowder, and other potato soups and stews. Now that we don’t eat white potatoes very often, I haven’t made any of them in years. While I was cleaning my cabinets, I found a recipe for my old potato soup, and decided to try the sweet potato version instead.
The results were amazing, and I didn’t miss the white potatoes at all! Here’s how to make it:
How to Make Creamy Sweet Potato Soup
The soup is already quite healthy, so it’s easy to substitute for those who make the recipe a truly nutritious ingredient. I used sweet potatoes instead of nature white potatoes to avoid high nutrients and inflammation of white potatoes. To avoid the soup being too sweet, I also used winter squash.
In order to cook sweet potatoes and squash, I will either sprinkle, dice, and then boil them, or fry them in the oven and then, when they are cooked, add the dice. The second option is a good choice if you have the time because the taste is fantastic and thus easier to peel and cut.
After the sweet potatoes and squash are cooked, I add half of them to stock, coconut milk for cremation, and spices. The spice blend adds depth and flavor. Black pepper and red pepper cut this soup a bit, while garlic, basil and thyme flavors blend beautifully.
I add the remaining sweet potatoes and squash cubes to the pure soup and add a pound of whatever protein I have. The leftover chicken works very well and ground beef, sausage, and bacon and can be cooked and added really quickly.
If you’re a potato soup person, try this recipe!
Easy freezer on table tip
I have to be very organized to get healthy food on the table 3 times a day. One way to do this is to prepare meals ahead of time and paste them into the freezer for later meals. Soups are a great choice for freezing. They’re easy to bulk, easy to freeze, and easy to heat!
- Cool soup at room temperature.
- Divide the soup into freezer-safe containers (I prefer glass). Do not overdo it as it will expand as the soup settles.
- Label and refrigerate for up to 1 month.
Get out of the freezer at night before you want to serve the soup. This helps to melt before the heat. If you are in a hurry and you have stored the soup in a glass, you can place a glass container in a cup of room temperature water (not hot) to help melt.
Filled sweet potato soup recipe
A filling and nutritious sweet potato based soup.
Optional soup toppings
- 8 Strips Bacon (Cooked and boiled)
- 2 Cup Sliced cheese
- 2 Cup Green onions (Chopped)
- 2 Cup Pepitas or squash seeds (made)
Peel the squash and sweet potatoes and cut.
In a large pot, boil at least 2 quarters of water and add sliced squash and sweet potatoes.
Cook until the fork is tender, then drain and allow to cool slightly.
Using a blender, hand blender, or food processor, combine half the cooked squash and sweet potatoes with stock, coconut milk, and spices.
Return it to the pot.
Stir in the pot with pure half in the other half of the cooked squash and sweet potatoes.
In a large skillet, use the meat you are not already cooking and add to the pot if cooked.
Slice the onion finely and cook with coconut oil or butter until soft in the skillet and add to the pot.
Heat the pot on low heat until the soup is warm.
Offer optional toppings such as cracked bacon, cheese, green onions, and roasted squash seeds and side salad.
- Don’t throw those squash badges out! Toss them with a little olive oil and spices and fry at 325 ° F until a delicious breakfast or soup topping with a delicious crunchy crunch.
- You can try squash and sweet potatoes in the oven to ease the peeling and give your soup a deeper taste. Skip the boiling step in the directions and go straight to the cleaning.
Service: 1.5Cup | Calories: 363kcal | Carbohydrates: 26Yes | Protein: 11Yes | Fat: 25Yes | Fats fat: 19Yes | Cholesterol: 24Magra | Sodium: 534Magra | Potassium: 633Magra | Fiber: 3Yes | Sugar: 7Yes | Vitamin A: 12098IU | Vitamin C: 5Magra | Calcium: 50Magra | Iron: 3Magra
What is your favorite soup Share below!