Sweet Potato-Peanut Soup

Prep: 15 min., Cook: 31 min., Cool: 10 min.

Yield: Makes 8 cups (serving size: 1 cup, not including garnish)
Recipe from Southern Living Cooking School

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Nutritional Information

Amount per serving
  • Calories: 176
  • Fat: 7.1g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 1.3g
  • Protein: 8.2g
  • Carbohydrate: 21.2g
  • Fiber: 3.4g
  • Cholesterol: 7.5mg
  • Iron: 0.9mg
  • Sodium: 605mg
  • Calcium: 41mg


  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 3/4 cup chopped celery
  • 2 garlic cloves, chopped
  • 6 cups fat-free chicken broth
  • 3 large sweet potatoes, peeled and cut into 1-inch cubes (about 2 1/4 pounds)
  • 2 teaspoons chopped fresh sage
  • 1/4 cup creamy peanut butter made with USA-GROWN PEANUTS
  • 2 teaspoons cider vinegar
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • Garnishes: finely chopped USA-GROWN PEANUTS, sour cream or crème fraîche


  1. 1. Melt butter in a Dutch oven over medium heat; add onion and celery, and sauté 6 minutes or until tender. Add garlic, and sauté 1 minute.
  2. 2. Add broth, potatoes, and sage. Bring to a boil; cover, reduce heat to low, and simmer 20 minutes or until potatoes are very tender. Remove from heat. Uncover and let cool 10 minutes.
  3. 3. Process potato mixture, in batches, in a food processor or blender until smooth. Return mixture to Dutch oven; whisk in peanut butter and next 3 ingredients.
  4. 4. Cook over medium-low heat, stirring often, 3 to 4 minutes or until thoroughly heated. Garnish, if desired.
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