Harvest Sweet Potato Soup

Simple and delicious and most importantly in the dead of winter, warming!

Harvest Sweet Potato Soup

Originally found here at Taste of Home.  With a few tweaks, I made it my own.

1 1/2 c. chopped celery

1 c. chopped onion

1 T. olive oil

3 farily large sweet potatoes peeled and cubed

6 c. vegetable broth (or chicken)

2 bay leaves

1 T. dried basil

S&P to taste

  • 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.
  • Discard bay leaf. Cool slightly. In a blender, process soup in batches until smooth. Return all to pan and heat through. 
  • Serves 6

One 1-cup serving (prepared with reduced-sodium broth and without salt) equals 133 calories, 5 g fat (0 saturated fat), 4 mg cholesterol, 116 mg sodium, 20 g carbohydrate, 0 fiber, 4 g protein.


I served it with a side Harvest Salad just like Kate’s except with almonds and feta.

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