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Creamy Sweet Potato Soup

Serves 6 to 8
Time 1 hr
Fragrant herbs like sage and rosemary warm up this simple yet elegant sweet potato soup. Use home-cooked or canned white beans, which lend a creamy, satisfying texture. Watch our how-to video.
Ingredients
  • 1/2 cup dried white beans soaked overnight or 1 (15-ounce) can no-salt-added cannellini beans, rinsed and drained
  • 2 medium sweet potatoes (about 1 1/4 pounds) peeled and diced
  • 1 small yellow onion chopped
  • 2 stalks celery chopped
  • 1 bay leaf
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon chopped fresh rosemary
Method

Combine beans, potatoes, onion, celery, bay leaf, sage and rosemary in a medium pot with 7 cups water (if using canned beans, use only 5 cups water). Cover and bring to a boil. Reduce the heat to medium and simmer until beans and potatoes are completely tender, 45 to 60 minutes (about 30 minutes if using canned). Discard bay leaf.

Purée soup using an upright or immersion blender, carefully blending in batches if necessary. Add warm water, if needed, to reach desired consistency. Keep warm until ready to serve.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1/2 cup dried white beans soaked overnight or 1 (15-ounce) can no-salt-added cannellini beans, rinsed and drained
  • 2 medium sweet potatoes (about 1 1/4 pounds) peeled and diced
  • 1 small yellow onion chopped
  • 2 stalks celery chopped
  • 1 bay leaf
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon chopped fresh rosemary