SWEET POTATO SOUP
Yield Portion Size
24 portions
(3/4 cup)
12 cups |
Frozen lightly seasoned mashed sweet potatoes, thawed
|
6 cups |
Heavy cream
|
4 cups |
Chicken broth
|
2 tbsp |
Chinese 5 Spice
|
1-1/2 cups |
View Nutrition Information
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 86 mg | 9% |
Carbohydrate | 33 g | 11% |
Cholesterol | 82 mg | 27% |
Total Fat | 29 g | 44% |
Iron | 1 mg | 6% |
Potassium | 237 mg | 0% |
Calories | 404 kcal | 20% |
Sodium | 229 mg | 10% |
Protein | 4 g | 7% |
Polyunsaturated Fat | 1 g | 4% |
Saturated Fat | 14 g | 71% |
Sugars | 19 g | 2% |
Dietary Fiber | 3 g | 13% |
Vitamin C | 2 mg | 4% |
Vitamin A | 4625 iu | 93% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Mix together sweet potatoes, cream, broth and spice in large stockpot. Place over medium-high heat; bring to boil. Reduce heat; simmer 20 minutes, stirring occasionally.
-
Step 2
Serve soup warm with 1 tablespoon J. Hungerford Smith® Walnut Sundae Topping in center of each bowl.
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