Sweet Potato Soup

Once it gets colder, I am definitely going to make this soup. It sounds so good. I also want to try it with butternut squash!!

Fall Sweet Potato Soup

From tasteofhome.com

4 Servings


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.
  2. Add remaining ingredients; bring to a boil over medium heat.
  3. Reduce heat; simmer for 25-30 minutes or until potatoes are tender.
  4. Discard bay leaf. Cool slightly.
  5. In a blender, process soup in batches until smooth.
  6. Return all to pan and heat through.
  7. Enjoy!!

Nutrition Facts:

133 calories, 5 g fat 0 saturated fat, 116 mg sodium, 20 g carbohydrate,  4 g protein.

Printable version: Fall Sweet Potato Soup

I have so much for to catch you up on, but need to  get this presentation for Saturday’s support group done!!





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