Sweet Potato & Pecan Soup

Campbell's Sweet Potato & Pecan Soup Recipe

Not just for holidays, this sweet potato soup will add a sense of luxury to any gathering. Toast the pecans for a crunchy finish.

At a glance


30 min.


1 hr.



Servings: 1 3/4 cups each

Cook: 30 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

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What You'll Need

2 tablespoons unsalted butter
1 large sweet onion, coarsely chopped (about 2 cups)
4 cloves garlic, minced
6 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
2 bay leaves
1/4 teaspoon ground black pepper
3 large sweet potatoes, peeled and cut into cubes (about 6 cups)
1 cup heavy cream
3 tablespoons thinly sliced fresh chives
1 cup pecans, toasted and chopped

How to Make It

  • 1

    Heat the butter in a 6-quart saucepot over medium heat. Add the onions and garlic and cook until the onions are tender.

  • 2

    Add the broth, bay leaves, black pepper and potatoes. Heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the potatoes are tender. Discard the bay leaves.

  • 3

    Add 1/2 cup of the cream and heat through.

  • 4

    Place 1/3 of the broth mixture into a blender or food processor. Cover and blend until smooth. Pour the mixture into a large bowl. Repeat the blending process twice more with the remaining broth mixture. Return all of the puréed mixture to the saucepot. Cook over medium heat for 5 minutes or until hot. Season to taste.

  • 5

    Prepare the Chive Chantilly. Serve the soup with Chive Chantilly and sprinkle with the pecans.

  • 6

    Chive Chantilly: Beat the remaining heavy cream in a medium bowl with an electric mixer on high speed until stiff peaks form. Gently stir in the chives.

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Recipe Nutritional Information

Made With

Swanson® Certified Organic Chicken Broth Swanson® Chicken Broth Swanson® Natural GoodnessTM Chicken Broth


366 366 371


31g 31g 30g


13g 13g 13g


65mg 70mg 65mg


751mg 1161mg 771mg


21g 21g 21g


4g 4g 4g


5g 5g 7g


201%DV 201%DV 201%DV


6%DV 6%DV 6%DV


7%DV 7%DV 7%DV


6%DV 6%DV 6%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

Easy Substitutions

  • Tip: It's best to toast nuts whole first and then chop them. Spread the pecans in a single layer on a jelly-roll pan. Bake at 300°F. for 15 minutes or until the pecans are toasted. Cool and use as directed above.
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