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    Home » Recipes » Soups and Stews

    Sweet Potato Soup

    Published: Sep 20, 2022 · Modified: Sep 28, 2022 by Elizabeth · Leave a Comment

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    Two images of the finished soup with a graphic in the middle with the title in white letters.

    Welcome fall with this easy to make sweet potato soup. In this recipe, sweet potatoes are cooked with onions, carrots, celery, and a combination of spices. Then the soup is finished with half and half. Enjoy it as a starter or make it a meal with a side salad and a generous piece of crusty bread.

    The sweet potato soup served in a white bowl with a light blue rim on a blue table with sliced bread in the background and a blue linen with a spoon to the left side.

    Fall is in the air and after a long, hot summer I think we’re ready for a change. Like this creamy sweet potato soup, this chicken pot pie soup, vegetable beef soup, and ham wild rice soup are perfect for chilly nights and will make us feel warm and cozy.

    This site contains affiliate links to products. As an Amazon Associate I earn from qualifying purchases.

    Ingredients

    The ingredients for the soup arranged in bowls and set on a white table with each ingredient labeled with black letters.
    • Oil – We use olive oil, use your favorite if it is suitable for sautéing.
    • Produce – Onions, carrots, celery, and garlic are sautéed to make a base for the soup. Sweet potatoes are the star of the show.
    • Spices – The spices are simple, dried oregano, salt, cumin, and black pepper add flavor without overpowering the sweet potatoes.
    • Broth – Make the soup with chicken broth, like we do, or use vegetable broth.
    • Cream – Use half and half to add a touch of creaminess without being too heavy.
    • Optional garnish – Crumbled bacon, parsley, croutons, pumpkin seeds, cilantro, sour cream, and shredded cheese are all good options.

    Instructions

    Onions, carrots, and celery in a white and light blue pot.

    Heat the olive oil in a large pot over medium heat.  Add the onions, carrots and celery, cook 3-4 minutes until the onions are translucent.

    Garlic and spices added to the onions, carrots, and celery in the pot.

    Add the garlic, oregano, salt, cumin, and black pepper. Stir well to combine and cook for 1-2 minutes.

    Chicken broth being added to cut sweet potato in a white and light blue pot.

    Add the sweet potatoes and the broth to the pot, stir well. Raise the heat to high and bring the liquid to a boil.

    The sweet potatoes and broth in the blue and white pot.

    Lower the heat to medium-low, cover and simmer for 25-30 minutes until the sweet potatoes are very tender.

    The processed soup in the pot with an immersion blender.

    Remove the pot from the heat. Process the soup in the pot with an immersion blender. If you do not have an immersion blender, use a blender (see note).

    Half and half being added to the sweet potato soup in the pot.

    Add the half and half (or cream) and stir. Place the soup back over low heat to warm through but do not let it come back to a boil.

    Note: Do not fill the blender to the top with hot liquid, process in small batches. Remove the center piece (feeder cap) of the blender lid. Replace the lid (without the feeder cap) and cover with a clean, folded kitchen towel. Hold the towel down while blending. Start at a very low speed and increase gradually if necessary.

    Taste the sweet potato soup and add salt, if needed. As a reference we added ½ teaspoon to ours.

    The soup garnished with crumbled bacon and parsley served in a white bowl on a light blue table with sliced bread in the background.

    Recipe tips and variations

    • Substitute vegetable broth to make the soup vegetarian.
    • Use reduced sodium broth if you are sensitive to salt.
    • Cut the sweet potatoes roughly the same size so that they cook at the same rate.

    Serving and storing

    This simple sweet potato soup is great on its own, but you can dress it up with a little garnish. Crumbled bacon, croutons, shredded cheese, parsley, cilantro, pumpkin seeds, and extra cream or sour cream are all good topping options.

    Store leftovers in an airtight container in the refrigerator for 3-4 days. Freeze the soup in an airtight container for up to 3 months. Leave an inch or two of space in the container to allow for expansion.

    This soup serves 4 as a meal or 6-8 as a starter soup with dinner.

    A close up of the soup garnished with crumbled bacon and parsley served in a white bowl on a light blue table with sliced bread in the background.

    Subscribe to the Newsletter for the latest recipes. And for more tasty sweet potato recipes try this sweet potato casserole, simple mashed sweet potatoes, and loaded sweet potatoes.

    Check out the Web Story for this creamy sweet potato soup recipe for a quick visual on making this delicious, warming soup.

    The sweet potato soup served in a white bowl with a light blue rim on a blue table with sliced bread in the background and a blue linen with a spoon to the left side.
    Print Recipe
    5 from 1 vote

    Sweet Potato Soup

    Welcome fall with this easy to make sweet potato soup. In this recipe, sweet potatoes are cooked with onions, carrots, celery, and a combination of spices. Then the soup is finished with a little half and half.
    Prep Time15 mins
    Cook Time45 mins
    Total Time1 hr
    Course: Soup
    Cuisine: American
    Keyword: sweet potatoes
    Servings: 4
    Calories: 385kcal
    Author: Elizabeth

    Ingredients

    • 2 tablespoon Olive Oil
    • 1 Medium Onion diced
    • 1 Carrot diced
    • 1 Celery Rib diced
    • 3-4 Garlic Cloves minced
    • ½ teaspoon Dried Oregano
    • ½ teaspoon Salt plus extra if needed at the end
    • ¼ teaspoon Cumin
    • ¼ teaspoon Black Pepper
    • 1¾ – 2 pounds Sweet Potatoes about 3 large, sweet potatoes peeled and cubed into roughly 2 inch pieces
    • 4 cups Chicken Broth (or vegetable broth)
    • ¼ cup Half and Half (or heavy whipping cream)
    • 3-4 Bacon strips cooked crispy and crumbled, for garnish, optional
    • 1 tablespoon Chopped Parsley for garnish, optional

    Instructions

    • Heat the olive oil in a large pot over medium heat. Add the onions, carrots and celery, cook 3-4 minutes until the onions are translucent, stirring frequently.
    • Add the garlic, oregano, salt, cumin, and black pepper. Stir well to combine and cook for 1-2 minutes.
    • Add the sweet potatoes and the broth to the pot, stir well. Raise the heat to high and bring the liquid to a boil. Lower the heat to medium-low, cover and simmer for 25-30 minutes until the sweet potatoes are very tender (they should break apart easily when pierced with a fork). Stir the soup occasionally.
    • Remove the pot from the heat. Process in the pot with an immersion blender. If you do not have an immersion blender, use a blender (see notes).
    • Add the half and half (or cream) and stir. Place the soup back over low heat to warm through but do not let it come back to a boil.
    • Taste the sweet potato soup and add salt, if needed. As a reference we added ½ teaspoon to ours.
    • Garnish with crumbled bacon, croutons, shredded cheese, parsley, cilantro, pumpkin seeds, or sour cream if desired.

    Notes

    Do not fill the blender to the top with hot liquid, process in small batches. Remove the center piece (feeder cap) of the blender lid. Replace the lid (without the feeder cap) and cover with a clean, folded kitchen towel. Hold the towel down while blending. Start at a very low speed and increase gradually if necessary.

    Nutrition

    Calories: 385kcal | Carbohydrates: 53g | Protein: 8g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 21mg | Sodium: 1427mg | Potassium: 999mg | Fiber: 8g | Sugar: 13g | Vitamin A: 34924IU | Vitamin C: 11mg | Calcium: 123mg | Iron: 2mg
    The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate.This data is provided as a courtesy for informational purposes only.

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    Hi, I’m Elizabeth! welcome to Cook2eatwell. Food is my favorite subject; I like to cook food, talk about food, write about food, and most importantly, eat food. Lucky for me, my husband Eddie feels the same way. 

    More about me →

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