Sweet potato soup becomes even creamier and tastier with the addition of ranch dressing and flavours of the American Southwest.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
3 cups 25%-less-sodium chicken broth
2-1/2 cups mashed cooked sweet potatoes
2 tsp. ground cumin
1/3 cup Renée's Classic Ranch Dressing
2 Tbsp. fresh lime juice
1/2 tsp. pepper
1/4 cup chopped fresh cilantro
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How do I make it ?
Blend half each of the broth, potatoes and cumin in blender until smooth; pour into medium saucepan. Repeat with remaining broth, potatoes and cumin.
Cook on medium heat 10 to 12 min. or until heated through, stirring frequently.
Add dressing, lime juice and pepper; whisk until blended. Serve topped with cilantro.
Kraft Kitchen Tips!
Along with the cilantro, top each serving with 1 Tbsp. additional dressing.
This soup is a great way to use up any leftover cooked sweet potatoes.
Calories From Fat
% Daily Value
Total fat 8 g
Saturated fat 0.5 g
Cholesterol 15 mg
Sodium 640 mg
Total carbohydrate 39 g
Dietary fibre 5 g
Sugars 14 g
Protein 6 g
4 servings, 1/4 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.