Creamy Sweet Potato Soup


Sweet Potato Soup with Sarah's Oatmeal Bread

Creamy Sweet Potato Soup


  • 2 Tbsp (1/4 stick) butter or olive oil
  • 1 cup chopped onion
  • 1  green onion
  • 2 turnips, chopped, save the greens for garnish
  • 1 large garlic clove, chopped
  • 1 1/2 pounds  sweet potatoes peeled, cut into 1-inch pieces (about 5 cups)
  • 4 cups chicken broth from boiling the bones of a millsap chicken (use vegetable broth for vegetarian option)
  • 1 cinnamon stick
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 cups of R-Farm milk w/ cream


1 Melt the butter in a large, heavy-bottomed pot over medium-high heat. Add the chopped onion and sauté for about 5 minutes. Add chopped turnip, sauté about 5 minutes. Add garlic and sauté 2 minutes.

2 Add sweet potatoes, chicken stock, cinnamon stick, and nutmeg; bring to boil. Reduce heat and simmer uncovered until potatoes are tender, about 20 minutes.

3 Remove cinnamon stick and discard. Working in batches, puree soup in blender until smooth. Return to pot.

4 Add R-Farm milk and stir over medium-low heat to heat through. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cool soup slightly. Cover and refrigerate soup and celery leaves separately. Bring soup to simmer before continuing.) Ladle into bowls. Sprinkle with green onions and turnip tops.

Serves 6 to 8.

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1 Response to Creamy Sweet Potato Soup

  1. Melody Moore says:

    This sounds delicious — I’m going to try it — bring on the turnips!

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