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Sweet Potato Soup with Creamed Spinach


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Rate this recipe 4.2/5 (5 Votes)


  • 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


Preparation time 7mins
Cooking time 35mins
Adapted from


Step 1

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.

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