Simple Sweet Potato Soup Recipe
The Best Recipe for Potato Soup
Simple Recipe for Potato Soup
I love to make homemade soup! I don't make it nearly as often as I would like to, but it's a process that I rather enjoy. I love knowing exactly what is in the soup because I made it myself and I also love being able to control factors like fat, MSG, cholesterol, and sodium content. Do you make homemade soup? If you've never tried because homemade soup recipes seem tedious, expensive, and call for tons of unusual ingredients, I'd urge you to give this homemade potato soup recipe a try. Is homemade potato soup easy? This version is! It requires just five super simple ingredients and is ready in no time. This soup tastes like a million bucks but I barely spend $7.00 on the ingredients—split four ways, a serving of this sweet and creamy potato soup only costs about $1.75.
If you didn't know, I'm actually not a fan of sweet potatoes but I lovingly prepare them in a variety of ways for my husband. Since he loves them so, I've become a bit of a collector of recipes with sweet potatoes. This recipe is one of the easiest sweet potato dishes I make and believe it or not, this is a dish that I enjoy to eat. Keep that in mind if you yourself don't care for sweet potatoes or would like to prepare this soup but worry about eating it all by yourself because of another sweet-potato-hater in your household. The other ingredients do a fantastic job of turning down the sweetness and in a blind taste test, I wouldn't immediately guess that this soup recipe is made with sweet potatoes.
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What's your Favorite Sweet Potato Dish?
What's the Difference Between a Sweet Potato and a Yam?
Over the years, I've noticed many people interchangeably use the words "sweet potato" and "yam." The two food items are completely different from each other and not even related. Did you know that sweet potatoes and potatoes are only distantly related. So then what is the difference? Don't accidentally buy the wrong vegetable when shopping for this recipe.
Smooth and Thin
Rough and Scaly
Ranges from Yellow - Red OR Purple - Brown
Ranges from Light Pink - Dark Brown
Ranges from White - Yellow OR Orange - Red
Ranges from White - Yellow OR Purple - Pink
Based on the differences described in the table above, it can still be very confusing to tell the difference between a sweet potato and a yam. Further adding to the confusion, the USDA (United States Department of Agriculture) labels orange-fleshed sweet potatoes as yams to distinguish them from paler-skinned varieties. My receipt from the grocery store always says "YAMS RED" when technically they aren't yams at all. So if you're confused, it's okay. This is a very confusing subject! I've included below a few pictures of the sweet potatoes used in this recipe. Mine below have a purplish skin and a bright orange flesh inside.
The Best Sweet Potato Recipe
Ingredients for Sweet Potato Soup
- 2 Pounds Sweet Potatoes, Microcooked
- 2-3 Scallions, Chopped
- 1 Cup Heavy Cream
- 14.5 Ounces Chicken Broth
- 1 Cup Colby Jack Cheese, Shredded
- Sour Cream, Optional Topping
How to Make Baked Potato Soup With Sweet Potatoes:
- Preheat oven to 425° F. Pierce potatoes with fork and cook in microwave for 10 minutes or until tender, flipping potatoes over at 5 minute mark.
- Place potatoes on plate and slice in half, lengthwise. Using a spoon, carefully scoop flesh from skins and into blender or food processor.
- Reserve approximately 1 tablespoon of finely chopped scallions for topping and add rest to blender. Add half of the broth and process until smooth.
- Transfer blended mixture, cream, and remaining broth to large saucepan. Cook over medium-high heat until heated. Stir occasionally.
- Line baking sheet with parchment paper. Evenly divide shredded cheese into 8 mounds, 2 inches apart. Flatten slightly. Bake 5 minutes or until melted and bubbling. Cool slightly and remove with spatula or by peeling paper away. Serve with soup.
Easy Homemade Soup - Sweet Potatoes Soup
Tips for Making the Perfect Potato Soup
- Be sure to measure your sweet potatoes in the supermarket or at home. I often get lucky and grab two that perfectly weigh a pound each. Smaller potatoes will weigh less and therefore you will need to buy more.
- Make sure to poke holes into your potatoes prior to microwaving. This allows steam to escape and ensures even cooking. Holes will also prevent your potatoes from exploding in the microwave. I've never had this happen but I don't think I've ever forgotten to poke holes either. Have you ever had a potato explode? I'd love to hear about it.
- Be careful—potatoes may be extremely hot!
- Make sure your sweet potatoes are completely cooked. A knife should make a very easy slice in step 2. If not, return to microwave for another minute or two. Smaller potatoes will also require shorter cooking times so use your discretion.
- Use clean cooking scissors to cut your scallions (green onions). This is sometimes easier than using a knife if you aren't an iron chef (I'm certainly not). The scallions that go in the blender don't have to be perfect or pretty and scissors will make quick work of them. Scissors will also help create uniform cuts when preparing scallions for reserved topping.
- Is your chicken broth canned? Does it have an easy tab for removing the top? If not, you don't have to remove the entire lid with a can opener. Simply puncture it with a can opener and turn once or twice to create an opening for pouring. Repeat this step directly across from the first puncture. This allows the can to breathe and you'll be able to pour and empty the can more easily and quickly.
- Be careful—cheese crisps may be extremely hot!
- Parchment paper is great for cheese crisp removal and clean up.
Serve French Bread and Cheese Crisps With this Quick and Easy Meal
This soup is perfect for fall. It's easy enough for a quick lunch and special enough for holiday company. If you're on the lookout for quick sweet potato recipes or Thanksgiving potato recipes, this one will satisfy your search and your taste buds. I love to eat mine with a little dollop of sour cream and some freshly-sliced French bread. The cheese crisps are a great addition that look neat and taste great. I always make them with whatever cheese I've got on hand—which tends to be Mozzarella or Colby Jack. What kind of cheese would you use?
Easy Potato Soup With Cheese Crisp
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© 2013 Heather Rode