Photo of Creamy Sweet Potato Soup by WW

Creamy Sweet Potato Soup

Points® value
Total Time
1 hr 10 min
10 min
1 hr
Warm up when the temperatures start to drop with our hearty sweet potato soup.


Sweet potato

2 small

Fat free chicken broth

1½ cup(s)

Reduced-calorie margarine

1 tbsp(s)

All-purpose flour

1 tbsp(s)

Ground ginger

¼ tsp(s)

Fat free evaporated milk

1 cup(s)

Chopped pecans

1 tbsp(s)


  1. Preheat oven to 400ºF.
  2. Pierce potatoes in several places with a fork. Bake for 45 minutes, remove from oven and allow to cool. When cool, remove and discard skin; chop.
  3. Combine sweet potatoes and 3/4 cup of broth in a blender or food processor; blend or process until smooth, about 1 minute, and set aside.
  4. Melt margarine in a medium-size saucepan; stir in flour and ginger. Add milk. Cook, stirring, until slightly thickened and bubbly, about 5 minutes. Cook 1 minute more and then sir in sweet potato mixture and remaining broth. Cook, stirring, until heated through, about 5 minutes more. Pour into 4 serving bowls and sprinkle each with 3/4 teaspoon of pecans. Yields about 1 cup per serving.