Creamy Sweet Potato Soup
Yield
16 servingsPrep
15 minCook
1 hrsReady
1 hrsLow Fat, Low Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | cups |
water
|
|
| 2 | teaspoons |
thyme
|
*
|
| 3 | cups |
onions
diced |
|
| 2 ½ | pounds |
yam
|
* |
| 2 | cups |
celery
thinly sliced |
|
| 2 | cups |
russet potatoes
chopped |
*
|
| 1 | cup |
carrots
1/4 inch rounds |
|
| 2 | teaspoons |
basil
dried |
*
|
| 1 | teaspoon |
tarragon leaves
dried |
|
| 10 | ounces |
green peas
frozen, thawed under hot water |
|
| 2 | tablespoons |
parsley leaves
fresh, minced |
|
| 1 | cup |
sour cream, non-fat
|
|
| ½ | cup |
evaporated milk
skim |
|
| 2 | teaspoons |
spike
|
* |
| 2 | teaspoons |
salt
|
|
| 2 | tablespoons |
chives
dried |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.9 | l |
water
|
|
| 1E+1 | ml |
thyme
|
*
|
| 7.1E+2 | ml |
onions
diced |
|
| 1.1 | kg |
yam
|
* |
| 473 | ml |
celery
thinly sliced |
|
| 473 | ml |
russet potatoes
chopped |
*
|
| 237 | ml |
carrots
1/4 inch rounds |
|
| 1E+1 | ml |
basil
dried |
*
|
| 5 | ml |
tarragon leaves
dried |
|
| 289 | ml/g |
green peas
frozen, thawed under hot water |
|
| 3E+1 | ml |
parsley leaves
fresh, minced |
|
| 237 | ml |
sour cream, non-fat
|
|
| 118 | ml |
evaporated milk
skim |
|
| 1E+1 | ml |
spike
|
* |
| 1E+1 | ml |
salt
|
|
| 3E+1 | ml |
chives
dried |
|
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.
