Healthy Humpday – Sweet Potato Soup

Categories: Healthy Humpday

When you think of sweet potatoes, most people think of serving them oven-roasted in cubes, mashed, or as fries. But last weekend, we made a delicious Sweet Potato Soup found on Food Network. It was thick, creamy, and perfectly paired with a salad for a satisfying, light dinner.

sweet potato soup ingredients dr timothy j kitzmiller dentist cincinnati


  • 1.5 cups leftover cooked sweet potatoes (or peel, cube, and boil raw potatoes until soft)
  • 1 tbsp flour
  • 1 tbsp butter
  • 1.5 cups chicken or vegetable broth
  • 1 tbsp light brown sugar
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1 cup low fat milk or almond milk
  • salt and pepper to taste
  • 1/2 tsp smoked paprika, to taste, for more smokiness and heat (optional)
  • slice green onions for garnish

sweet potato soup prep dr timothy j kitzmiller dentist milford oh

Let’s make soup!

  1. In a heavy saucepot, over medium-low heat, cook the flour and butter, stirring constantly until the mixture (roux) turns a light caramel color. Add the broth and brown sugar, bring to a boil, then lower to a simmer.
  2. Stir in the potatoes and spices, bring to a simmer again, and cook for 5 minutes more.
  3. In a blender (or using a hand-held immersion blender), puree the soup.
  4. In the saucepot, add the milk, and reheat the soup. Season with salt and pepper, and if desired, smoked paprika or a dash of chipotle pepper for additional smokiness/heat.
  5. Serve in bowls and garnish, if desired with chopped green scallions.

sweet potato soup finish dr timothy j kitzmiller dentist milford oh