Creamy Yam Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 183.2
  • Total Fat: 6.1 g
  • Cholesterol: 16.4 mg
  • Sodium: 174.1 mg
  • Total Carbs: 24.3 g
  • Dietary Fiber: 2.0 g
  • Protein: 7.5 g

View full nutritional breakdown of Creamy Yam Soup calories by ingredient
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Introduction

Think "cream of potato" soup without as much starch or carbs! This is a delicious fall/ soup I just happened to throw together, it turned out amazing so I thought I would share.

Keep in mind that I don't normally measure things, I just add spices "to taste", but SP makes you put in an amount, these are approximate, so if you need more of any spice, feel free to add!

I will post a photo later on!
Think "cream of potato" soup without as much starch or carbs! This is a delicious fall/ soup I just happened to throw together, it turned out amazing so I thought I would share.

Keep in mind that I don't normally measure things, I just add spices "to taste", but SP makes you put in an amount, these are approximate, so if you need more of any spice, feel free to add!

I will post a photo later on!

Number of Servings: 6

Ingredients

    1 yam, cut into cubes
    2 tbsp of butter/ margarine (whatever you have on hand)
    2 tbsp all purpose flour
    3 cups of milk (I use skim, but use what you ahve on hand)
    1-2 cups of chicken broth

    I never measure spices, I usually just add them "to taste" so this is approximate:
    1 tbsp dill spice
    1 tsp cajun spice
    1 tsp garlic powder
    1 tbsp italian seasoning
    salt
    pepper

Directions

Peel and cut yam into 1 inch cubs approximately and place in a pot of water to boil. Yams will boil for 15- 20 minutes.

In another saucepan:
- Add 2 tbsp of butter on medium heat and allow it to melt

- Gradually add 2 tbsp of flour (slowly) while whisking to prevent any lumps (this flour/ butter mixture is called a roux)

- Add all of the spices to the roux and allow it to cook while whisking for about one minute to prevent your soup from tasting "floury"

- Gradually add the milk, slowly, while whisking to prevent any lumps from forming. Make sure to only add a small amount of milk at a time and whisk it into the roux.

- I use a chicken bouillon cube, so at this time I would put it in a measuring cup with 2 cups of water and put in the microwave for 1 minute to disolve the bouillon cube and then will pour about half of it (1 cup) into my soup. If you are using chicken broth, pour 1 cup into soup

- test yams with a fork to see if they are tender (15 minutes should have elapsed by now), if they are, drain your water and mash with the wisk (I like mine mashed smoothly so there are minimal lumps)

- Add the mashed yams to your soup

Side note: If you have a hand blender, you can just use this and then add to your soup and purree it some more. If you like chunks in it then just mash it with the wisk and it is still great!

If your soup is still failry thick, go ahead and add the other cup of chicken stock, if it looks like it is at a consistency that you like, don't add it.

*** Don't be discouraged by all of the steps. It is a failry easy recipe that (other than the butter/ flour mix) doesn't require precise measurements or exact amounts. Add as much or as little milk, yams, broth and spice as you like to make it a soup you love!

Enjoy!

Number of Servings: 6

Recipe submitted by SparkPeople user VANESSAVOS784.

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