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Harvest Sweet Potato Soup

Total Time

Prep: 30 min. Cook: 25 min.


4 servings

I always double this recipe whenever I prepare it, since we love leftovers. This is the easiest soup I've ever made. Even young children can really dig in, since this thick nutritious mixture clings to spoons. We prefer it warm, but it can also be served chilled. —Gayle Becker, Mount Clemens, Michigan


  • 1 cup chopped celery
  • 1/2 cup chopped onion
  • 1 tablespoon canola oil
  • 3 medium sweet potatoes (about 1 pound), peeled and cubed
  • 3 cups chicken or vegetable broth
  • 1 bay leaf
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt, optional


  1. In a Dutch oven, saute celery and onion in oil until tender. Add remaining ingredients; bring to a boil over medium heat. Reduce heat; simmer for 25-30 minutes or until potatoes are tender.
  2. Discard bay leaf. Cool slightly. In a blender, process soup in batches until smooth. Return all to pan and heat through.

Nutrition Facts

1 cup: 133 calories, 5g fat (0 saturated fat), 4mg cholesterol, 116mg sodium, 20g carbohydrate (0 sugars, 0 fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

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