Chunky Sweet Potato Soup Recipes

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CHUNKY SWEET POTATO SOUP RECIPE - (4.4/5)

Provided by SAEB

Number Of Ingredients 9



Chunky Sweet Potato Soup Recipe - (4.4/5) image

Steps:

  • 1. Heat the olive oil in a large pot over medium heat. Add the onion, fennel, and garlic and reduce heat to medium-low. Cook, stirring occasionally, until the vegetables soften and begin to caramelize, about 10 minutes. Stir in the sage and cook 1 minute more. 2. Add the sweet potatoes to the pot and stir. Pour in the broth and bring the mixture to a boil, then reduce to a simmer and cook, covered, until the potatoes are fork-tender, 20 to 25 minutes. Season with the salt and pepper. 3. Transfer half of the soup to a blender and puree until smooth. Return to the pot and stir to combine. 4. Ladle the soup into bowls and drizzle with more olive oil. Sprinkle with the Parmesan and serve.

3 tablespoons extra-virgin olive oil, plus more for serving
1 large onion, diced
1 medium fennel bulb, trimmed and sliced crosswise
1/2 garlic clove, minced
2 large fresh sage leaves, roughly chopped
2 large sweet potatoes (about 1 1/2 pounds), peeled and cubed
4 cups chicken or vegetable broth
Kosher salt and freshly ground black pepper to taste
2 tablespoons grated Parmesan

CHUNKY SWEET-POTATO SOUP

Categories     Soup/Stew     Blender     Potato     Vegetable     Kid-Friendly     Parmesan     Fennel     Sweet Potato/Yam     Fall     Winter     Cookie     Small Plates

Yield Makes 6 to 8 servings

Number Of Ingredients 9



Chunky Sweet-Potato Soup image

Steps:

  • 1. Heat the olive oil in a large pot over medium heat. Add the onion, fennel, and garlic and reduce heat to medium-low. Cook, stirring occasionally, until the vegetables soften and begin to caramelize, about 10 minutes. Stir in the sage and cook 1 minute more.
  • 2. Add the sweet potatoes to the pot and stir. Pour in the broth and bring the mixture to a boil, then reduce to a simmer and cook, covered, until the potatoes are fork-tender, 20 to 25 minutes. Season with the salt and pepper.
  • 3. Transfer half of the soup to a blender and puree until smooth. Return to the pot and stir to combine.
  • 4. Ladle the soup into bowls and drizzle with more olive oil. Sprinkle with the Parmesan and serve.

3 tablespoons extra-virgin olive oil, plus more for serving
1 large onion, diced
1 medium fennel bulb, trimmed and sliced crosswise
1/2 garlic clove, minced
2 large fresh sage leaves, roughly chopped
2 large sweet potatoes (about 1 1/2 pounds), peeled and cubed
4 cups chicken or vegetable broth
Kosher salt and freshly ground black pepper to taste
2 tablespoons grated Parmesan

CHUNKY POTATO SOUP

This is another one of my favorite potato soup recipes. It's similar to some of the recipes already posted, but a little different so I am posting this too. Enjoy!

Provided by AmyZoe

Categories     Pork

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 12



Chunky Potato Soup image

Steps:

  • Peel potatoes and cut into 1" cubes.
  • Bring water to a boil in large saucepan and add potatoes.
  • Cook until tender and drain reserving liquid.
  • Set aside potatoes and measure 1 cup cooking liquid (adding water if necessary) and set aside.
  • Peel and finely chop onion and chives.
  • Melt butter in saucepan over medium heat.
  • Add onions and chives to saucepan and cook, stirring frequently until tender, but not brown.
  • Add flour to saucepan.
  • Season with red pepper and black pepper to taste.
  • Cook 3 to 4 minutes.
  • Gradually add potatoes, reserved 1 cup cooking liquid, milk/cream, and sugar to onion/chive mixture in saucepan.
  • Stir well and add cheese and bacon.
  • Simmer on low heat for 30 minutes, stirring frequently.
  • Serve with fresh chives, cheese, and bacon.

5 medium potatoes
2 cups water
1 small onion
1/2 cup chives
3 tablespoons flour
3 tablespoons butter
crushed red pepper flakes
ground black pepper
3 cups milk or 3 cups half-and-half
1/2 teaspoon sugar
1 cup cheddar cheese, shredded
1 cup crumbled bacon

CREAMY CHUNKY POTATO SOUP

"The first time I made this creamy satisfying soup, it instantly became my family's favorite," recalls Stephanie Moon, of Boise, Idaho. "It is perfect on chilly days. Even those who don't normally like Swiss cheese savor this delicious soup."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 7 servings.

Number Of Ingredients 12



Creamy Chunky Potato Soup image

Steps:

  • In a large saucepan, combine the potatoes, onion, carrot, celery and broth. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender; lightly mash., Meanwhile, in a small saucepan, melt butter; stir in flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into potato mixture. Cook and stir until thickened and bubbly. Add parsley, salt and pepper. Remove from the heat; stir in cheese until melted.

Nutrition Facts : Calories 283 calories, Fat 12g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 599mg sodium, Carbohydrate 33g carbohydrate (8g sugars, Fiber 3g fiber), Protein 11g protein.

4 medium potatoes (about 2 pounds), peeled and cubed
3/4 cup chopped onion
1 small carrot, chopped
1/4 cup chopped celery
1-1/2 cups chicken broth
3 tablespoons butter, cubed
3 tablespoons all-purpose flour
2-1/2 cups whole milk
1 tablespoon minced fresh parsley
3/4 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Swiss cheese

CHUNKY POTATO LEEK SOUP

My family and I crave a steaming bowl of potato leek soup on a cold winter evening, but we don't want the butter and fat content of regular soup recipes. So I created this lighter version. I have shared it with many folks, and everyone who has tried it loves it for the robust, satisfying flavor. -Christine Frye, Odessa, Missouri

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 8 servings.

Number Of Ingredients 15



Chunky Potato Leek Soup image

Steps:

  • In a lightly greased nonstick skillet, cook leeks and onion for 5 minutes or until tender and just beginning to brown; set aside., In a large saucepan, cook flour and garlic powder in oil for about 2 minutes or until lightly browned. Gradually whisk in broth. Stir in the bay leaves, salt, pepper, pepper sauce, Worcestershire sauce and nutmeg. Bring to a boil; cook for 1-2 minutes or until thickened. , Stir in potatoes and leek mixture; return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Stir in milk and evaporated milk; heat through. Discard bay leaves.

Nutrition Facts : Calories 193 calories, Fat 4g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 593mg sodium, Carbohydrate 32g carbohydrate (10g sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges

2 medium leeks, coarsely chopped
1 medium onion, chopped
3 tablespoons all-purpose flour
1/2 teaspoon garlic powder
2 tablespoons olive oil
4 cups reduced-sodium chicken broth or vegetable broth
2 bay leaves
3/4 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon hot pepper sauce
1/8 teaspoon Worcestershire sauce
Dash ground nutmeg
5 cups diced potatoes
1-1/2 cups fat-free milk
1 can (12 ounces) fat-free evaporated milk

CHUNKY TURKEY-VEGETABLE SOUP

Every ladleful of this hearty colorful soup brims with turkey, sweet potato, escarole, and tomato in a soothing broth. It comes together in under one hour, making it the perfect family-friendly weeknight meal.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 40m

Number Of Ingredients 11



Chunky Turkey-Vegetable Soup image

Steps:

  • In a large saucepan with a lid, heat oil over medium. Add onion and garlic. Cook, stirring occasionally, until softened, about 5 minutes. Stir in tomato paste.
  • Add sweet potato, tomatoes and their juice, broth, 1 cup water, and rosemary; season with salt and pepper. Bring to a boil, and reduce to a simmer. Cover; cook until potato is tender, 12 to 15 minutes.
  • Stir in turkey; add escarole in 2 batches, waiting for the first batch to wilt before adding the second. Cover, and simmer just until turkey is heated through. Season with salt and pepper. Serve.

Nutrition Facts : Calories 343 g, Fat 7 g, Fiber 5 g, Protein 41 g, SaturatedFat 1 g

1 tablespoon olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
2 tablespoons tomato paste
1 large sweet potato (about 12 ounces), peeled, quartered lengthwise, and thinly sliced
1 can (14.5 ounces) diced tomatoes with juice
1 can (14.5 ounces) reduced-sodium chicken broth
1/2 teaspoon dried crushed rosemary
coarse salt and ground pepper
1 pound cooked turkey breast, or 1/2 of turkey reserved from Spice-Rubbed Turkey Breast with Sweet Potatoes, cut into bite-size pieces
1 small head escarole (about 8 ounces), trimmed, leaves torn into bite-size pieces and washed well

VEGETABLE SOUP WITH SWEET POTATO

Fabulous hearty vegetarian soup. Can be a meal by itself. Found in Suzy Fishbein's Kosher by Design.

Provided by baezus

Categories     Yam/Sweet Potato

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12



Vegetable Soup With Sweet Potato image

Steps:

  • In a large pot heat oil over medium heat. Add the onions and saute about 6-7 minutes or until translucent.
  • Add garlic and saute 2-3 minutes longer.
  • Add tomatoes, stock, and sweet potatoes. Bring to a boil.
  • Add the white beans, green beans, salt, pepper, and basil. Return to boil.
  • Lower heat and cook for 30 minutes.
  • Stir in corn and heat through.

Nutrition Facts : Calories 324.7, Fat 10.5, SaturatedFat 1.5, Sodium 914, Carbohydrate 54.6, Fiber 10, Sugar 9.6, Protein 9.4

1/4 cup olive oil
2 small onions, finely chopped
4 garlic cloves, minced
1 (28 ounce) can crushed tomatoes
6 cups vegetable stock
2 large sweet potatoes, peeled and cut into 1/2-inch cubes
1 (15 ounce) can white kidney beans
2 cups frozen green beans
1 teaspoon salt
1 teaspoon fresh ground black pepper
1 tablespoon fresh basil, minced (about 4-5 leaves)
1 (20 ounce) box frozen corn kernels

INSTANT POT® CHUNKY SWEET POTATO SOUP

This amazing chunky sweet potato soup is on the table in about 30 minutes, and has a simple yet robust fall flavor! Serves 2 to 3 depending on serving size.

Provided by thedailygourmet

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

Time 35m

Yield 3

Number Of Ingredients 8



Instant Pot® Chunky Sweet Potato Soup image

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and onion once the pot is hot. Saute until onion is soft and translucent, about 5 minutes. Add minced garlic during the last 30 seconds and cook until fragrant. Add in sweet potato cubes. Pour in chicken broth. Cancel Saute function.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Pour in heavy cream and season soup with salt and pepper. Stir to combine. Serve garnished with fresh thyme.

Nutrition Facts : Calories 172.4 calories, Carbohydrate 23.1 g, Cholesterol 26.8 mg, Fat 7.9 g, Fiber 3.4 g, Protein 2.8 g, SaturatedFat 4.7 g, Sodium 666.3 mg, Sugar 5.7 g

1 tablespoon salted butter
½ cup chopped onion
2 cloves garlic, minced
1 (10 ounce) bag Sweet potato, raw
1 ½ cups chicken broth
2 tablespoons heavy cream
salt and ground black pepper to taste
1 teaspoon chopped fresh thyme

FIESTA SWEET POTATO SOUP

A black bean puree is mixed with chunky sweet potatoes and kissed with some lime at the end. A mixture of Mexican flavors that will have you coming back for more.

Provided by Chef Mo

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

Time 40m

Yield 6

Number Of Ingredients 8



Fiesta Sweet Potato Soup image

Steps:

  • Combine vegetable broth and sweet potatoes in a pot over medium-high heat. Bring to a boil and cook until sweet potatoes are softened, about 7 minutes.
  • Meanwhile, combine black beans and picante sauce in a blender; blend until smooth.
  • Add the black bean mixture and roasted red peppers to the soup. Reduce heat. Add cilantro, smoked paprika, and lime juice. Stir soup and cook until heated through, 5 to 7 minutes.

Nutrition Facts : Calories 174.2 calories, Carbohydrate 38.5 g, Fat 1 g, Fiber 8 g, Protein 6.4 g, SaturatedFat 0.1 g, Sodium 946.4 mg, Sugar 9.4 g

1 (32 fluid ounce) container vegetable broth
4 cups peeled and cubed sweet potatoes
1 (15 ounce) can reduced-sodium black beans, rinsed and drained
1 cup mild picante sauce
1 (12 ounce) jar roasted red peppers, coarsely chopped
¼ cup chopped cilantro
1 tablespoon smoked paprika
2 medium limes, juiced

CHUNKY SWEETCORN, HADDOCK & POTATO SOUP

Serve up a satisfying meal in a bowl with this sumptuous smoked fish soup

Provided by Good Food team

Categories     Dinner, Soup

Time 35m

Yield Serves 4

Number Of Ingredients 9



Chunky sweetcorn, haddock & potato soup image

Steps:

  • Melt the butter in a large saucepan. Fry the onion and bacon for 5 mins until soft. Add the potatoes to the pan and cook for a further 2 mins, then pour in the stock and simmer for 8 mins or until the potatoes are just tender.
  • Add the corn kernels and smoked haddock. Cook for another 3 mins then add the double cream and some black pepper. Taste before you add any salt, then stir through the chopped parsley. Ladle into bowls and serve with crusty bread if you like.

Nutrition Facts : Calories 484 calories, Fat 27 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 35 grams protein, Sodium 4.4 milligram of sodium

25g butter
1 onion , chopped
8 rashers smoked streaky bacon , chopped
3 medium potatoes , diced
1l vegetable stock
2 sweetcorn cobs, kernels sliced off
500g skinless smoked haddock , cut into bite-sized pieces
5 tbsp double cream
small bunch parsley , chopped

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