Sweet Potato Soup with Rum Cream Recipe

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Sweet Potato Soup with Rum Cream
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  1. Melt butter in a Dutch oven over medium-high heat; add onion, and saute until tender. Stir in chicken broth and next 4 ingredients; bring to a boil. Reduce heat, and simmer 1 hour or until potato is tender. Remove and discard thyme sprigs. Cool slightly.
  2. Process mixture in batches in a blender until smooth, stopping to scrape down sides. Return to Dutch oven, and stir in whipping cream and next 4 ingredients. Cook over low heat, stirring occasionally, until thoroughly heated. Serve with Rum Cream; garnish, if desired.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 162.33 Kcal (680 kJ)
Calories from fat 40.61 Kcal
% Daily Value*
Total Fat 4.51g 7%
Cholesterol 14.05mg 5%
Sodium 622.71mg 26%
Potassium 522.03mg 11%
Total Carbs 27.16g 9%
Sugars 8.3g 33%
Dietary Fiber 3.64g 15%
Protein 2.56g 5%
Vitamin C 12.3mg 21%
Vitamin A 1.2mg 39%
Iron 1.2mg 7%
Calcium 55.9mg 6%
Amount Per 100 g
Calories 60.13 Kcal (252 kJ)
Calories from fat 15.05 Kcal
% Daily Value*
Total Fat 1.67g 7%
Cholesterol 5.2mg 5%
Sodium 230.69mg 26%
Potassium 193.39mg 11%
Total Carbs 10.06g 9%
Sugars 3.07g 33%
Dietary Fiber 1.35g 15%
Protein 0.95g 5%
Vitamin C 4.6mg 21%
Vitamin A 0.4mg 39%
Iron 0.4mg 7%
Calcium 20.7mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.9
  • 4

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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