This smooth, creamy soup gets its velvety texture from puréed sweet potatoes and PHILADELPHIA. Serve our Roasted Sweet Potato & Garlic Soup alongside some fresh buns and a tossed green salad and you’ve got yourself a winning combination.
What do I need ?
Original recipe yields 12 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.
2-1/4 lb. (1 kg ) sweet potatoes (about 5), peeled, cut into 2-inch chunks
2 onions, chopped
1 head garlic, separated into cloves, peeled
2 Tbsp. olive oil
6 cups 25%-less-sodium chicken broth
1/4 cup Philadelphia Light Cream Cheese Product
2 Tbsp. chopped fresh chives
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How do I make it ?
Heat oven to 400°F.
Toss potatoes, onions and garlic with oil; spread onto foil-covered rimmed baking sheet. Bake 1 hour or until vegetables are tender; spoon into large saucepan.
Stir in broth. Bring to boil on medium-high heat. Remove from heat; cool slightly. Add to blender, in batches, with cream cheese product; blend until smooth. Return to saucepan.
Cook on medium heat 5 min. or until heated through, stirring occasionally. Serve topped with chives.
Calories From Fat
% Daily Value
Fat 3 g
Saturated fat 1 g
Cholesterol 5 mg
Sodium 320 mg
Carbohydrate 15 g
Fibre 2 g
Sugars 5 g
Protein 3 g
12 servings, 1 cup (250 mL) 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.