Photo of Creamy sweet potato soup by WW

Creamy sweet potato soup

Total Time
1 hr 10 min
10 min
1 hr
Warm up with our hearty sweet potato soup as the temperature starts to drop. Toast the pecans to help maximize their flavor.


Uncooked sweet potato(es)

2 large

Canned chicken broth

2 cup(s), divided

Reduced-calorie margarine

1 Tbsp

All-purpose flour

1 Tbsp

Ground ginger

¼ tsp

Fat free evaporated milk

1 cup(s)

Chopped pecans

1 Tbsp


  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 potatoes.
  3. Combine sweet potatoes and 3/4 cup of broth in a blender or food processor; blend or process until smooth, about 1 minute. Set potato mixture aside.
  4. Melt margarine in a medium-size saucepan; stir in flour and ginger, and then add milk. Cook, stirring, until slightly thickened and bubbly, about 5 minutes. Cook 1 minute more and then stir in sweet potato mixture and remaining 1 1/4 cups of 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.


For an extra flavor boost, consider adding a dash of curry powder with the flour and ginger.