Sweet Potato Soup is a healthy creamy soup recipe made with all the heartiness and coziness to warm you up on the coldest of Winter nights.
Delicious Soup Recipes like this one, Tomato Soup and Butternut Squash Soup, prove that you don’t need a lot of ingredients to make a warm, comforting dinner. These are sure to be in your weeknight rotation throughout the cooler seasons!
Why You’ll Love This Soup?
- This easy soup recipe is made with simple ingredients that you already have on hand.
- It can be made on the stove, in the slow cooker, on in an Instant Pot.
Sabrina’s Sweet Potato Soup Recipe
Move over Sweet Potato Casserole, this cozy soup recipe is perfect to enjoy when the weather is cold. You only need a handful of ingredients and a couple roasted sweet potatoes to get the most comforting, hot soup. This easy recipe takes about 15 minutes of hands on time, most of the time it’s just roasting and simmering to get a deep, rich flavor that tastes like it’s been cooking all day.
Recipe Card
Ingredients
- 3 pounds sweet potatoes
- 1/4 cup unsalted butter
- 1 yellow onion , diced
- 1 stalk celery , diced
- 2 cloves garlic , minced
- 1 teaspoon kosher salt
- 1/2 teaspoon ground white pepper
- 1 teaspoon rubbed sage
- 6 cups chicken stock
- 1/2 cup heavy cream
Instructions
- Preheat oven to 350 degrees.
- Pierce the skin of the sweet potatoes with a fork all over.
- Wrap each sweet potato in foil.
- Place on the baking sheet.
- Cook for 1 hour until sweet potatoes are tender and have softened.
- Remove from the oven, let cool 10 minutes.
- Spoon the flesh out of the sweet potatoes and discard empty skins.
- In a large dutch oven add 4 tablespoons butter, onion and celery on medium heat.
- Cook for 4-5 minutes until onions are translucent.
- Add in garlic, stir and cook for 30 seconds until aromatic.
- Add in salt, white pepper and sage and stir well.
- Add in the chicken broth (vegetarian broth if desired) and cooked sweet potatoes.
- Bring to a simmer and cook for 20 minutes.
- Use an immersion blender until smooth.
- Add in heavy cream, stir well and bring to a simmer for 10 minutes.
Nutrition
Want to save this recipe? Create a free account to easily save your favorite recipes
Chef’s Note
The best kind of sweet potatoes for soup are red or orange sweet potatoes because they have more natural moisture and won’t dry out when baked. White or purple sweet potatoes are better for frying or recipes where you want them crispy.
Table of contents
About this Recipe
Easy Sweet Potato Soup is a healthy creamy soup recipe made with baked sweet potatoes, sage, onions, garlic, butter, broth and heavy cream. It is made with regular sweet potatoes that have been oven roasted to make them sweeter and bring out their naturally buttery flavor. Then aromatic veggies like yellow onion and celery are softened in lots of butter with a good helping of fresh garlic. Finally it’s all brought together and simmered with sage and chicken broth, or veggie broth if you want to make this soup vegetarian, before it’s pureed until silky smooth and finished with heavy cream.
Ingredients
- Sweet Potato: Sweet potatoes have an earthy yet sweet flavor and are packed with nutrients to make this soup delicious and healthy! Baking them first brings out more of their flavor makes them super tender so they blend easily.
- Heavy Cream: This soup is finished with a little cream to make it extra creamy and smooth. The combination of cream and butter makes this soup taste extra rich.
- Aromatics: Onions, celery and garlic are sauteed in butter to build the foundation of flavors for this soup. Cooking them in butter first breaks down the bitterness and sharpness of the raw veggies and releases the deeper flavors in the aromatic veggies.
- Chicken Broth: This soup uses chicken broth because it adds a lot of warm, savory flavor but you can also use a good quality vegetable broth if you want a vegetarian soup.
Can this be made ahead of time?
Sweet Potato Soup is a great make-ahead recipe and can be stored for days in the fridge or frozen for months. You can also bake the potatoes up to 2 days ahead of time, just scoop out the flesh and store in an airtight container until you are ready to use it. If you are planning to freeze the soup, do not add the cream until you are ready to reheat and serve it.
Serving Ideas
This slightly sweet, earthy, savory soup recipe makes a tasty, easy light dinner on chilly nights with some fresh baked Dinner Rolls. It also can be a beautiful starter dish for holiday meals served alongside an elegant Winter Salad. Kids and adults alike will love dunking Grilled Cheese Sandwiches in a warm bowl of soup on winter weekends. You can serve it with a drizzle of heavy cream, olive oil or sour cream, and top it with crunchy toppings like croutons, pomegranate seeds, Roasted Pumpkin Seeds, or sliced almonds. A sprinkle of Parmesan cheese and fresh herbs like parsley or chives add a nice touch too!
How to Store
- Store: You can keep soup at room temperature for up to 2 hours, or keep it warm in a slow cooker for up to 4 hours, stirring occasionally. Once cooled, transfer leftover soup to an airtight container and store in the fridge for up to 5 days.
- Reheat: It may naturally separate when cooled, but will come back together when you reheat it. Heat slowly on the stove top, stirring occasionally until heated through.
- Freeze: The best way to keep soup for easy storage is to freeze it flat in plastic storage bags until solid. Then you can stack it or keep it upright in the freezer and keep it for up to 6 months. Reheat it from frozen or thaw the soup in the fridge overnight before slowly reheating on the stove top until hot.
Alternative Cooking Techniques
Slow Cooker Method
- Saute the onions and celery in butter in a heavy skillet until softened, then add garlic for 30 seconds. Transfer to the slow cooker.
- Add all the remaining ingredients except the heavy cream and give everything a couple stirs.
- Cook, covered, on High for 3-4 hours or 6-7 hours on Low.
- Once it’s done and potatoes are tender, puree everything with an immersion blender, or in batches in a blender, until smooth.
- Stir the heavy cream into the pureed soup until combined.
Instant Pot Method
- Turn on the Saute feature and add the butter, onions, and celery. Cook for 2-3 minutes.
- Add the garlic, cooking until fragrant, about 30 seconds, then stir in sweet potatoes. Cook potatoes for 2 minutes.
- Stir in half the broth, using it to scrape any bits off the side and bottom of the pot, then add the remaining ingredients except cream.
- Lock the lid and seal the valve. Cook on high pressure for 10 minutes.
- Naturally release pressure for 10 minutes then quick release the rest of the pressure before removing the lid.
- Using an immersion blender, carefully puree everything until smooth.
- Stir in the heavy cream and turn on Saute function to bring to a simmer before serving.
Frequent Questions
Technically, yes you can eat sweet potato skin and skip peeling your potatoes, but for texture and taste reasons it’s better to peel them first. Sweet potato skin is rough and not very flavorful, and it doesn’t break down so your soup won’t be as creamy and smooth with the skin.
Yes, when you bake sweet potatoes they get sweeter. They won’t be sugary like when you make them in a brown sugar casserole but it’s more of a buttery sweetness. This soup is going to taste much richer and naturally buttery if you bake the potatoes instead of boil them.
Variations
- Root Vegetables: Sweet potatoes taste delicious with other root vegetables like parsnips, carrots, yams, or turnips. Use Roasted Root Vegetables for the best flavor and because precooked vegetables cook faster in the soup.
- Cream: Replace the heavy cream with other creamy dairy (or non-dairy substitutes) like coconut cream, full fat coconut milk, sour cream, or Greek yogurt. You want to use full fat milk so that your soup stays creamy.
- Curry Sweet Potato Soup: For a Curried Sweet Potato Ginger Soup recipe, use curry powder, coriander and grated fresh ginger instead of sage. Add the ginger with the garlic and then the seasonings.
- Apple and Fennel: Sweet apples and fennel taste amazing with the earthiness of sweet potatoes. Use tart green apples and peel them before adding with the cooked potatoes. Use the white part of the fennel, sliced thin, and use it in place of the celery.
Related Recipes
More Creamy Fall Soups
