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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.

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.
Course Soup
Cuisine American
Keyword sweet potatoes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Calories 385kcal
Author Elizabeth


  • 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


  • 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.


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.


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