This creamy low-fat soup gets its creamy texture from pureed sweet potatoes and goes perfectly paired with a light sandwich or salad. Since Creamy Sweet Potato Soup can be prepared quickly, in just under 15 minutes, it&rsquo;s perfect to make in the morning to take to work.

Creamy Sweet Potato Soup

sweet potatoes, halved lengthwise (about 2 large)

water

olive oil

onion

cumin

red pepper

unsalted chicken stock (such

salt

bacon slices, cooked and crumbled

fresh Parmesan cheese, shaved (about 1/4 cup)

flat-leaf parsley leaves (optional)

Place potatoes, cut sides down, in an 11 x 7-inch microwave-safe baking dish. Add 1/4 cup water; cover with plastic wrap. Microwave at HIGH 15 minutes or until potatoes are tender. Cool slightly; discard potato skins.


Heat a saucepan over medium-high heat. Add oil; swirl to coat. Add onion; saut&eacute; 1 minute or until translucent. Stir in cumin and red pepper. Add stock to pan; bring to a boil. Place half of sweet potato and half of stock mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters); blend until smooth. Pour pureed soup into a large bowl. Repeat procedure with remaining sweet potato and stock mixture. Stir in salt. Divide soup evenly among 6 bowls; sprinkle cooked bacon and Parmesan cheese evenly over top. Garnish with parsley, if desired.


Did not think the man would like this but he did! Was very good..nice for something different

My family liked this soup. Due to a dietary restriction, I substituted the Ancho chile pepper instead of cayenne. The soup was rather bland on first tasting, but then I mixed the bacon in to the whole pot. Once the bacon cooked in with the soup, it imparted a pleasant smoky flavor. The soup's flavor was still very mild. Those who like bolder flavors will want to amp up the spices. Also, I used an immersion blender, so it was super easy to make!

We like spicy rather than sweetened sweet potato, so this was a good fit for us.  It came together easily.  I used an immersion blender for ease.  My potatoes only needed about half the time in the microwave, so I'll need to start checking them pretty early on.  I used ground instead of crushed red pepper.   I'll make this again to add variety on veggie sides.

Jeff loves this one.  Nicole loves it too.

I LOVED this soup!!! Great way to use sweet potatoes, a nice warming fall dish, and quite low calorie. I only made a few alterations. Instead of using olive oil I just used the bacon fat leftover from the crumbled bacon. I also did 3 cups veggie stock 1 cup chicken stock and threw in a few bouillon cubes cause I ran out of stock. And instead of red pepper flakes which I was out of I used same amount of paprika (I HIGHLY suggest using that) gave it such a lovely smokey flavor to it and went super well with the cumin. Other than that all totally the same. So good!! =)

Yummy and easy.  I used a little extra red pepper and cumin and an immersion blender.  Will definitely make this again!

This was super easy and pretty tasty.  It also reminds me how much I love my immersion blender.  I did add some half and half (fat free works, but I didn't have any on hand) at the end and just warmed it for a few minutes before serving.  Other reviews seem to indicate there is a missing ingredient - the "creamy" part - so I just improvised.  I also added 2 cloves of minced garlic in with the onion.

This is one yummy soup. I have made this for a couple parties at work, and received many compliments.  Also, I did modify the recipe by blending in the bacon instead of sprinkling it over the soup. Which gave the soup a nice bold favor.

This has become a favorite and staple in the past few months....love the spice from the red pepper and cumin.  The bacon makes it perfect. Easy to make and I have soup for lunch all week.

I'm confused - the copy about this recipe mentions evaporated milk but there is none listed in ingredients in my electronic version of this recipe in myrecipes.com which is where I saved it to.  Am I the only one with this question?  I glanced at the reviews and no other mention?  Did the reviewers who liked it make with evaporated milk?

Something about this just didn't work for me flavor-wise. Maybe I would add garlic or more of the red pepper next time, though I'm pretty sure I will not make this again. I even rechecked the ingredients and amounts to make sure I had done it right. I had, it just wasn't the flavor I was hoping for. I think it was the chicken stock- too much. 

Anyway, if you have an immersion blender, I would recommend using it on this recipe because I imagine the whole pouring-into-a-blender nonsense would be a bit much.

Wow!  the first bite and both of us were hooked.  This is so easy and very tasty. I did adjust the recipe to some of the ideas suggested. Added 2 minced garlic cloves and less crushed red pepper as I am sensitive to it. Other than that I followed the recipe but didn't have the bread to try the toasts, that's on the next try. My husband said we could have this every day as far as he was concerned, so it must be a keeper.

Love it! Very creamy and tasty. We used homemade turkey stock left over from Thanksgiving and it was delicious! Surprisingly earthy and savory. Perfect seasonal dish. The parmesan and bacon set it off. Will be making it again

It was good but I didn't taste a lot of sweet potato. I used an immersion blender which makes it a lot less messy. Also the photo on here as well as others on Instagram look very orange. Sweet potatoes are not orange so I keep wondering if people are using yams because my soup was blah beige.

This was so easy!  I used an immersion blender, which made it easier when combining potatoes and onion saute mixture.  The red pepper adds a nice kick and makes you want to go back for seconds.  This will definitely be on my list to make again.

Yum! I had refrigerated leftover roasted sweet potatoes from Thanksgiving.  I chopped them up and added them to the boiling pot of chicken stock and onions. I used my immersion blender to quickly blend the soup.  Quick, easy and delicious.

This soup was easy and delicious.  The bacon and Parmesan made it feel indulgent, yet the soup itself was light and healthy tasting.  I baked the sweet potatoes in a baking pan with water covered with tin foil at 400 degrees for 40 minutes.  I pulsed the soup on chop in a mini food processor in six batches after letting it cool for awhile.  It turned out perfectly.  We served it with the Parmesan toasts featured with it in the magazine, and the crunch of the toasts contrasted nicely with the silkiness of the soup.  I'll definitely make it again!

Yummmm!!! Easy and quick to make and sooooo delicious! My hubby had 2 bowls......

Delicious!  Just a nice touch of spice.  I added a little fat free half and half to make it creamer.  Easy recipe!

This was a big hit in my family!  One boy hates potatoes in any way shape or form and liked this.  The other boy hates "soup" and he ate this w/o as many complaints as usual.  I used 1/8 tsp crushed red pepper for the boys.  I also used turkey bacon.  It was a nice flavor boost.  I also used an immersion blender over the traditional - saves tons of time and clean up -- get one if you don't have one! And the parmesan toasts on the side were very good.

Loved this soup soo easy to make. I roasted the sweet potatoes since I was already roasting acorn squash. i didn't have chicken stock,but I had homemade turkey stock so i used that. I thought it was perfect. I was looking for something new for a Thanksgiving soup . i found it :)

This is a great, quick, fall recipe. I liked the one reviewers suggestion to sauté the onions in the grease from the bacon. I'll definitely try that next time. The kick from the red pepper was excellent.

We loved this, though it was bit messier to put together than the Ready In 30 Minutes claim.  Part of the issue involves the cooking of the sweet potatoes - I was unable to put two pounds of the things in an 11 x 7 pan and our 11 x 13 wouldn't fit in our tiny microwave, so the potatoes were done in two batches.  Also, this does NOT make 6 servings with 1.5 cups as a serving.  All told it makes a little over 6 cups.  At 1.5 cups, we basically got 4 servings with an extra quarter cup in each bowl, so keep that in mind when making this meal, not just for number of serving sizes, but when planning how much bacon to cook up - honestly, it probably only needs a strip per bowl, which reduces it down to 4 strips total.  All that being said this was a cheap and delicious meal, and we'll definitely make it again.  I served it with the Parmesan toasts and a tiny side salad with Ken's Light Caesar dressing.

I thought this was yummy and easy.  This will definitely be one of my go to recipes for soup.  I didn't have the bacon, but I bet it tastes even better with it.

Delicious!  I used an immersion blender and Lightlife Smart "Bacon" (Veggie Protein Strips).

I love this recipe.  To sum it up, it reminds me of Thanksgiving in one spoonful.

So easy and so good. I love spicy heat and this soup has a nice little kick. However, it is not so hot that I would be afraid to feed it to others who have less of a tolerance for heat.

Quick &amp; delicious!  Added about 1 tsp of curry powder and a dash of all spice for additional flavor.  Mixed in about 1/4 cup of coconut milk for added creaminess- even better reheated for lunch the next day!

I just made this tonight for dinner &amp; my husband &amp; I both thought it was delicious! I will make it again for sure! The only thing I did differently was to bake my sweet potatoes in the oven ahead of time, not the microwave. I love the taste of an oven-baked sweet potato better than what a microwave would do. In addition, I followed another reviewer's advice &amp; cooked my bacon in my dutch oven first, took it out &amp; used some of the reserved drippings to cook my onions. After that I put in the spices, stock &amp; then my sweet potatoes. I used an emersion blender as one reviewer suggested &amp; blended it in the dutch oven. I wonder why anyone would go to the trouble &amp; extra mess of putting it in a blender when the emersion blender works beautifully. I then added the bacon to the soup instead of as a garnish on top. I felt like it would give more bacon flavor throughout. I served this with my homemade oil &amp; vinegar coleslaw and then the cheese toast that was shown with the recipe. Great meal!

Very easy. I made it for my lunch and just used one large potato and half the broth. Very thick. I used vegetable broth. It could use a little more flavor. Not sure if Parmesan cheese is the right thing to add. Easy for a good healthy lunch.

This is a good dish, but to me, I felt like it could use more flavor.

There is too much liquid in this recipe. I ended up with a thin soup with very little depth of flavor. Spicy up front, sweet at the end. I'm sad I wasted 4 cups of homemade roasted chicken stock on this. We ordered pizza rather than eat it. If I were to try this again, which is doubtful, I would decrease the amount of liquid or up the amount of sweet potato. I'd also finish it with some creme fraiche or sour cream, it needs some acid for balance. Hope y'all have better results!

Phenomenal soup! I followed the directions exactly -- don't be afraid to microwave the sweet potatoes because they turn out just fine -- and thought it had lots of flavor. I added a little milk to it for my 2 year old because the cayenne was strong, and even he (a picky eater) ate every single bite. Success!

Wow! So easy and delicious!  We added 2 slices of crumbled bacon to the soup directly and it lent a nice savory contras  to the sweet soup.

We made this last weekend.  It was fantastic - one of the best soups I've ever eaten.

Absolutely terrible, no flavor and it smells weird.

Just made this soup with my homegrown sweet potatoes and it is absolutely awesome!  I only had 2 cups chicken stock, so I used 2 cups chicken broth to make 4 cups.  I used 2 large sweet potatoes and they cooked perfectly in 15 mins. then I peeled them and the peelings came off very easy.   I made the stock mixture in a Dutch oven and cut the cooked sweet potatoes up and put all the potato in the dutch oven with the stock mixture.  Then I carefully used an immersion blender, way easier. Perfect thick consistency, and just the right amount of pepper for me, not too hot.This is a five star for sure for easy and good!

This was very tasty! I was a bit surprised that the instructions called for you to microwave the sweet potatoes and then scoop them out rather than peel and cube them. I just peeled and cubed them, sautéed the onions and then put everything in with the broth and let it simmer until the potatoes were soft and then used the immersion blender to blend. I also added garlic to the recipe. The family loved it!

Very good, I added just a tad more salt as it was a bit bland--but the toppings gave it flavor &amp; texture. Also, after the broth was hot I added in the sweet potatoes, mixed up/smashed with spoon, and then used an immersion blender--was simpler than using a mixer &amp; less clean up.

Excellent.  It made a very thick potato soup.  I doubled to red pepper - I always do that though because we like heat.  It certainly had a kick to it.  I also fried the bacon in the pot and used bacon fat instead of olive oil.  Will make again!

Soup was nice and thick and did have a little kick.  I felt it needed at little more salt, but overall very easy and delish recipe.

This is a good recipe. It can be better in my opinion. I made as written except I used vegetable broth in place of chicken broth. The soup was very watery. I like my soup a bit thicker so I'll add another sweet potato and  1/2 C less broth to start.  I served it with homemade garlic toast. Overall I was pleased :)

Loved it! I had leftover roasted sweet potatoes and they worked perfectly. The soup had a slight spicy kick from the red pepper flakes and the bacon and Parmesan added great layers of flavor. Will make again!

creamy sweet potato soup

Servings: 3.5

Author : Hannah Klinger

Ingredients

Instructions

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