Creamy Sweet Potato Soup
Submitted by pet_tastic
Chunky sweet potato soup loaded with carrots, celery, peas, and herbs, finished with nonfat sour cream and skim milk. A big-batch comfort soup that serves 16 and feels lighter than it tastes.
YIELD
16 servingsPREP
15 minCOOK
1 hrsREADY
1 hrsThis is the soup you make when you need to feed a crowd and want everyone to walk away warm and happy.
Sweet potatoes break down into a naturally thick, golden broth while chunks of russet potato, carrots, celery, and green peas add texture and color throughout.
Thyme, basil, and tarragon build layers of herby warmth, and the finish of nonfat sour cream blended with skim evaporated milk gives it a creamy richness without the heaviness.
Makes 16 servings, so you’ll have plenty for the week.
Chef Tips
- Dice some of the yams small so they dissolve into the broth and cut others in half circles so you get chunky bites too. This recipe uses both techniques for a soup that’s thick and textured.
- Don’t let the soup boil after adding the sour cream mixture. Gentle heat only, or it can curdle.
- Spike seasoning adds a complex herbal-salt blend. If you can’t find it, use a pinch of garlic powder and extra herbs.
- This soup freezes well before adding the dairy. Stir in the sour cream and milk after thawing and reheating.
Ingredients
Directions
Bring to a boil water thyme bay leaves onions and diced yams.
Lower heat to medium and cook covered about 30 min until potatoes begin to break apart and form a broth.
Add celery russet potato and carrots continue cooking 10 min.
Add half circle yams basil and tarragon. Lower heat and simmer covered until carrots and yam pieces are tender about 10 to 15 min.
Add peas and parsley and simmer 5 min.
Turn burner to lowest heat. Blend sour cream and milk together in a blender container and add to soup along with the spike salt and chives.
Heat gently stirring often until soup is hot but not boiling.
Adjust seasonings to taste.
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