Best 9 Sweet Potato Soup With Creamed Spinach Recipes

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Warm up your soul with a delightful symphony of flavors in this creamy and comforting sweet potato soup with creamed spinach. This culinary masterpiece eloquently blends the natural sweetness of roasted sweet potatoes with the richness of creamed spinach, creating a velvety texture and vibrant color. Each spoonful promises a harmonious dance of sweet, earthy, and slightly tangy notes, complemented by the aromatic embrace of select herbs and spices. Embrace the essence of wholesome indulgence as you embark on this culinary journey towards a heartwarming and memorable dining experience.

Let's cook with our recipes!

CREAMY SWEET POTATO AND ROSEMARY SOUP



Creamy Sweet Potato and Rosemary Soup image

Provided by Giada De Laurentiis

Time 42m

Yield 4 to 6 servings (8 cups)

Number Of Ingredients 10

3 tablespoons unsalted butter, at room temperature
3 tablespoons olive oil
3 large or 6 small shallots, thinly sliced
2 to 3 cloves garlic, minced
Kosher salt and freshly ground black pepper
2 pounds (about 2 to 3) sweet potatoes, peeled, trimmed and cut into 1/2-inch pieces
2 (6-inch long) stems fresh rosemary
6 cups low-sodium chicken broth
1/2 cup mascarpone cheese, at room temperature
3 tablespoons maple syrup

Steps:

  • In an 8-quart stockpot, melt the butter and oil together over medium-high heat. Add the shallots and garlic. Season with salt and pepper and cook until soft, about 3 to 4 minutes. Add the sweet potatoes, rosemary and chicken broth. Season with salt and pepper, to taste. Bring the mixture to a boil, reduce the heat and simmer until the sweet potatoes are very tender, about 20 to 25 minutes. Turn off the heat and remove the rosemary stems. Using an immersion blender, blend the mixture until smooth and thick. Whisk in the mascarpone cheese and maple syrup until smooth. Season with salt and pepper, to taste. Keep the soup warm over low heat until ready to serve.
  • Cook's Note: The soup can also be pureed by ladling, in batches, into a food processor or blender and blended until smooth.

CREAM OF SWEET POTATO SOUP



Cream of Sweet Potato Soup image

This easy to prepare yet oh-so-elegant soup is a favorite at my house. Because it has a slightly sweet taste, the kids love it, and it's my husband's favorite soup. Serve warm with buttery garlic bread and a crisp green salad. You can also serve cold with cucumber or watercress sandwiches.

Provided by ZOEMC

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 2h25m

Yield 6

Number Of Ingredients 8

3 large sweet potatoes
3 (14 ounce) cans low-sodium chicken broth
¼ cup brown sugar, or more to taste
½ teaspoon salt (to taste)
¼ teaspoon ground nutmeg
Black pepper to taste
Cayenne pepper to taste
⅓ cup heavy cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake sweet potatoes in preheated oven until soft, about 1 1/2 hours (you can also use a microwave). Remove and let cool slightly.
  • Peel sweet potatoes, and puree with chicken broth in batches, using enough chicken broth so that it purees smoothly. Bring puree to a simmer in a large saucepan over medium-high heat, then reduce heat to medium-low. Stir in the sugar, salt, nutmeg, black pepper, and cayenne pepper; cover, and let simmer for 10 minutes. Remove from heat, and stir in cream.

Nutrition Facts : Calories 293.5 calories, Carbohydrate 55.9 g, Cholesterol 21.4 mg, Fat 5.4 g, Fiber 6.9 g, Protein 6.5 g, SaturatedFat 3.5 g, Sodium 419.6 mg, Sugar 19.1 g

SAUTEED SWEET POTATOES AND SPINACH



Sauteed Sweet Potatoes and Spinach image

Curried sweet potatoes and spinach make a dish that is hearty enough to be a meal.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 30m

Number Of Ingredients 8

2 tablespoons olive oil
2 large sweet potatoes
1 1/2 teaspoons curry powder
1/2 cup water
1/2 cup red onion
1 1/2 pounds spinach
1 tablespoon balsamic vinegar
Coarse salt and ground pepper

Steps:

  • Heat olive oil in a large nonstick skillet over medium heat. Cut sweet potatoes into cubes; cook, stirring, until starting to soften, 8 to 10 minutes.
  • Add curry powder. Cook 1 minute. Add water and chopped red onion. Cook, stirring, until water evaporates and potatoes are tender and browned, about 10 minutes. Transfer to a bowl.
  • In the same skillet, cook spinach in 2 batches, adding second batch when first wilts, 2 minutes. Drain; add to potatoes.
  • Stir in balsamic vinegar; season with coarse salt and ground pepper.

CREAMY SPINACH & POTATO SOUP



Creamy Spinach & Potato Soup image

My three boys love this recipe, and I even pack it in their school lunches occasionally. I sometimes add ham or sprinkle chopped bacon pieces on top. -Amy Samuel, North Pole, Alaska

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 9 servings.

Number Of Ingredients 11

6 cups cubed peeled potatoes
2 medium leeks (white portion only), chopped
2 tablespoons canola oil
1/2 cup all-purpose flour
1 teaspoon sodium-free chicken bouillon granules
3 cups reduced-sodium chicken broth
1 can (12 ounces) reduced-fat evaporated milk
1 package (9 ounces) fresh spinach, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded cheddar cheese

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-12 minutes or until tender. Drain. Mash 2 cups potatoes; set aside., In a Dutch oven, saute leeks in oil until tender. Whisk the flour, bouillon granules and broth until smooth. Gradually stir into pan. Add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Stir in mashed potatoes. Add spinach, salt, pepper and remaining potatoes; cook just until spinach is wilted. Sprinkle with cheese.

Nutrition Facts : Calories 224 calories, Fat 6g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 433mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 3g fiber), Protein 9g protein.

SWEET POTATO SOUP WITH CREAMED SPINACH RECIPE - (4.2/5)



Sweet Potato Soup with Creamed Spinach Recipe - (4.2/5) image

Provided by ladygourmet

Number Of Ingredients 16

4 sweet potatoes
1 red onion - diced
4-5 cloves fresh garlic - chopped
2 carrots - diced
9 oz. package frozen creamed spinach
6 cups chicken broth
1/4 cup fresh parsley - chopped
2 green tomatoes - diced
1 tsp. curry
1 tsp. dried oregano
1 tsp. salt
1/2 tsp. black pepper
1/2 cup milk
2 tablespoons olive oil
Sour Cream
Sweet Chili Relish

Steps:

  • Preheat Oven 375 degrees: Bake the sweet potatoes with the skin on until soft. About 45-50 minutes. When the potatoes are cooled scoop the meat out from the skins. Heat a large soup pot with the olive oil. Add the sweet potatoes, onion, garlic, carrots, frozen creamed spinach, parsley and tomatoes. Cook down on low heat for a few minutes. Add the chicken broth and the seasonings and cook; semi covered, for about 30 -35 minutes. A few minutes before serving stir in the milk. Top each soup with a teaspoon of sour cream and the sweet chili relish.

CREAM OF YAM AND SPINACH SOUP



Cream of Yam and Spinach Soup image

Adapted from the Louisiana Sweet Potato commission, this recipe is packed with healthy ingredients. A cream soup with no cream, no butter; just flat out good for you. I used King Arthur's "white" whole wheat flour to pack in a bit more nutritional punch. My local Safeway is carrying this flour now. This colorful soup is very mild; if you want to kick it up with some heat, go right ahead. Mr. B does not like spicy; when he tried this soup he gave it two thumbs up. Note--I use bagged baby spinach and don't bother to remove the stems.

Provided by BumblingBs

Categories     Vegetable

Time 55m

Yield 8 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1 cup chopped onion
1/2 cup chopped celery
1 red pepper, seeded and chopped
2 tablespoons minced garlic
1 cup all-purpose flour
3 (14 ounce) cans vegetarian broth
3 cups fresh yams, large dice
1 (10 ounce) bag fresh spinach leaves, stemmed and coarsely chopped
2 cups skim milk
1/2 cup sliced green onion stems
salt and pepper

Steps:

  • In a large heavy pot, heat olive oil to medium-high, and cook onion, celery, red bell pepper and garlic until the vegetables are tender, about 5-7 minutes.
  • Whisk in the flour and gradually add the broth, whisking until soup is blended.
  • Add the yams and bring to a boil, cover and reduce the heat to low, or a slow simmer. Cook approximately 20 minutes or until the potatoes are very tender.
  • Add the spinach, milk, green onions, salt and pepper (I didn't measure, but guesstimate that I used between 1/2 and 3/4 teaspoons salt).
  • Turn the heat back up to medium. Cook until spinach is wilted and soup well heated and thickened, about 5 minutes.
  • Hope you enjoy!

Nutrition Facts : Calories 182.5, Fat 2.3, SaturatedFat 0.4, Cholesterol 1.2, Sodium 76, Carbohydrate 34.9, Fiber 4.1, Sugar 2.2, Protein 6.4

EASY CREAM OF SWEET POTATO SOUP



Easy Cream of Sweet Potato Soup image

Make and share this Easy Cream of Sweet Potato Soup recipe from Food.com.

Provided by Jayne Holland

Categories     Yam/Sweet Potato

Time 50m

Yield 6-7 serving(s)

Number Of Ingredients 9

2 (14 1/2 ounce) cans chicken broth
1 lb fresh sweet potatoes, diced
1 3/4 cups diced carrots
1 1/4 cups diced onions
2 teaspoons butter
1 garlic clove, minced
1/2 cup orange juice
5 ounces cream (add to taste)
salt and pepper

Steps:

  • Vegetables should be finely cut.
  • Combine chicken broth, sweet potatoes, carrots and onion in a large pan.
  • Bring to boil.
  • Reduce heat to low; cover and simmer 20 minutes or until vegetables are tender.
  • Add butter and garlic over medium heat.
  • Stirring constantly, cook 8 minutes
  • Stir in orange juice, cream and salt and peppers.
  • Return to low heat, cook 10 minutes or until heated through.

CREAMY SWEET POTATO AND ROSEMARY SOUP



Creamy Sweet Potato and Rosemary Soup image

This recipe changed everything in my relationship with sweet potatoes. If you're a savory-not-sweet person, give this hearty, aromatic soup a try. Originally published in a 1950s rural Wisconsin newspaper with no attribution, passed along by a family friend.

Provided by JONADECKER

Time 50m

Yield 6

Number Of Ingredients 9

3 tablespoons unsalted butter, at room temperature
3 tablespoons olive oil
3 large shallots, thinly sliced
2 cloves garlic, minced
kosher salt and freshly ground black pepper to taste
2 pounds sweet potato, peeled and cut into 1/2-inch cubes
6 cups low-sodium chicken broth
2 sprigs fresh rosemary
½ cup mascarpone cheese, at room temperature

Steps:

  • Melt butter and olive oil together in an 8-quart stockpot over medium-high heat. Add shallots and garlic. Season with salt and pepper and cook until soft, 3 to 4 minutes. Add sweet potatoes, chicken broth, and rosemary. Season with more salt and pepper.
  • Bring mixture to a boil. Reduce heat and simmer until sweet potatoes are very tender, about 25 minutes.
  • Turn off heat and remove rosemary stems. Using an immersion blender, blend mixture until smooth and thick. Whisk in mascarpone cheese until smooth. Season with salt and pepper. Keep soup warm over low heat until ready to serve.

Nutrition Facts : Calories 364.3 calories, Carbohydrate 36.7 g, Cholesterol 42.6 mg, Fat 21.7 g, Fiber 4.8 g, Protein 7.8 g, SaturatedFat 9.7 g, Sodium 210.7 mg, Sugar 8.1 g

SPINACH AND SWEET POTATO SOUP



Spinach and Sweet Potato Soup image

A nourishing, warming and tasty soup full of fabulous vitamins but low in calories.

Provided by hl.uw

Time 30m

Yield Serves 2

Number Of Ingredients 0

Steps:

  • In a large pan, heat the oil, red onion and chilli flakes until soft.
  • Add the peeled and chopped sweet potato, spinach and vegetable stock.
  • Bring to the boil and simmer for 15 minutes before serving.
  • If you prefer a smoother soup, pour into a blender and blitz until desired consistency is achieved.

Tips:

  • Choose the right sweet potatoes: Look for firm, unblemished sweet potatoes with smooth skin. Avoid any that are soft or have bruises or cuts.
  • Roast the sweet potatoes before pureeing: Roasting intensifies the flavor of the sweet potatoes and makes them creamier. If you don't have time to roast them, you can boil or steam them instead, but the flavor won't be as good.
  • Use fresh spinach: Fresh spinach has a much better flavor than frozen spinach. If you don't have fresh spinach on hand, you can use frozen spinach, but be sure to thaw it and squeeze out all of the excess water before using it.
  • Don't overcook the spinach: Spinach cooks very quickly, so be careful not to overcook it. Overcooked spinach will become mushy and lose its flavor.
  • Season the soup to taste: The amount of salt, pepper, and garlic powder you add to the soup will depend on your personal preference. Start with a small amount and add more to taste.
  • Serve the soup immediately: Sweet potato soup is best served immediately after it is made. However, you can store it in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Conclusion:

Sweet potato soup with creamed spinach is a delicious and healthy soup that is perfect for a cold day. It is easy to make and can be tailored to your own taste preferences. Whether you like your soup thick or thin, spicy or mild, this recipe is sure to please. So next time you're looking for a comforting and nutritious meal, give this sweet potato soup with creamed spinach a try.

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