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Sweet Potato Soup

A rich, earthy and satisfying soup that is simple to make for family and elegant to serve to company!"


4 large sweet potatoes (yams) 3 roasted in skins and 1 peeled and small diced
6 oz. button mushrooms - chopped
6 oz. cremini mushrooms – chopped
1 large sweet onion – chopped
3 ribs of celery – chopped
1 stick of unsalted butter
3 cloves of garlic – minced
2 teaspoons of Chinese 5 spice
1 teaspoon crushed red pepper flakes
4 cups chicken stock
1 cup heavy cream


After roasting the 3 sweet potatoes, remove flesh from skins in a bowl and mash with fork. In a large dutch oven or stock pot, saute the onion, celery and mushrooms in butter until onions are translucent and mushrooms are browned and soft. Add garlic, the spices, the mashed sweet potatoes and 2 cups of stock. Simmer for 20 minutes, stirring frequently. Using a Cuisinart blender or food processor, puree. Return the puree back to the pot and add remaining stock and cream. Add the diced sweet potato and simmer for an additional 20 minutes, until the diced potatoes are tender. Serve hot with cornbread or garlic croutons.

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6-8 first course

Nutritional Information
Per Serving

no nutrition information available

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