Warm Baked-Sweet Potato Soup for the Soul

by White on Rice Couple on January 13, 2013

The past few days have been so chilly with early morning frost, it’s hard to believe that we still have a few tomatoes growing in the garden. Granted, the tomatoes are green, but it still feels awkward to be pickling a batch of green tomatoes in the middle of a West Coast January.  Gathering tomatoes in January from the garden is like a scene from the twilight zone.

Cold wind, dry weather and evenings full of bundled blankets and a warm fire calls out for soup dinner. Aside from an oven hot casserole, few dishes are more comforting than a bowl of hot soup. Add on a few slices of crusty bread and it’s a meal to fuel the soul, the tired, the cold and the hungry. Those are the perfect words to describe us over the last few days.

Though Thanksgiving and the holidays have passed, it’s always nice to be able to enjoy a simple pleasure of sweet potatoes for the new year. These gorgeous roots shouldn’t be limited to the holidays. Their sweet comfort is something that we should always extend to the new year, or as far as the cold weather will take us. Sweet potatoes are so versatile and we often take them for granted. First instinct is to grab a yukon gold potato for roasting or baking. But it’s not often that we’ll think of bagging up on some sweet potatoes for soups, desserts, fries and roasting. Now is the time to change all that.

A few weeks ago we shared a fantastic sweet potato croquette recipe, now we’re happy to share this soup recipe from one of our last shoots with LA Brea Bakery. This soup recipe was on the shot list and it was one of our surprise wow moments again. Sweet potato soup? it’s wonderful and why don’t we ever make it more often?

Creamy, hearty and satisfying, this sweet potato soup is the perfect bowl to warm our cold bodies after a long days work. And don’t forget to have a loaf of wonderful bread because you’ll need it to dive into soup. It’s the perfect pairing for a cold January evening!

Easy Sweet Potato Soup

Yield: Serves 4

Total Time: 40 min

Shared with permission from LaBrea Bakery. This easy recipe for sweet potato soup is perfect for Thanksgiving, holidays and cold winter days.

Ingredients:

  • 2 Tablespoons (30ml) Olive Oil
  • 3 cloves Garlic, peeled, chopped
  • 1 medium yellow Onion, diced 1/2"
  • 2 1/2 cups (590ml) Chicken Stock
  • 3 cups (630g) (packed) baked Sweet Potato *see note 1, skin removed
  • 1 Tablespoon (15g) Salt
  • ½ teaspoon (2g) freshly ground Black Pepper
  • ½ cup (120ml) Heavy Cream
  • 8 slices Baguette, 1/2” thick
  • ½ cup (120ml) Cranberry Sauce

Directions:

  1. In a tall sauce pan over medium heat, add the olive oil and then the garlic and sauté for one minute, stirring constantly.
  2. Add the onion, salt and pepper, and cook for five minutes or until tender, stirring occasionally.
  3. Add the chicken stock and potato and brink to a boil, stirring to combine.
  4. Reduce heat, add cream and simmer for ten minutes.
  5. Remove from heat and blend the soup until smooth (this can be done in a blender or using a hand blender).
  6. Adjust seasoning to taste and return to very low heat until serving.
  7. Toast the bread and spread the cranberry sauce to cover one side of each slice.
  8. Serve the soup in bowls with cranberry croustades on the side.

Note 1: To Bake Sweet Potatoes- Preheat oven to 400° F. Pierce sweet potatoes several times with a fork. Bake for 45 minutes or until tender.

Recipe Source: WhiteOnRiceCouple.com.

Hello! All images & content are copyright protected. Please do not use our images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you. And remember in making the recipes, if using table salt instead of kosher or sea salt, make sure you reduce the salt amount.



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{ 27 comments… read them below or add one }

1 Averie @ Averie Cooks January 13, 2013 at 5:29 pm

Earlier this fall/winter I was on a huge sweet potato soup kick and this reminds me to make more. It’s gorgeous – both the recipe, the creaminess, and your photos. I mean I want to just reach in and grab a spoon!

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2 Katrina @ Warm Vanilla Sugar January 14, 2013 at 7:12 am

Sweet potato soup has always been my favorite. Your recipe is lovely!

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3 Lexy January 14, 2013 at 7:24 am

Approximately how many sweet potatoes (medium to large) make 3 cups packed?
I’d hate to make too little or too many. Thanks.

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4 White on Rice Couple January 14, 2013 at 12:07 pm

Medium and large are hard to quantify, especially with sweet potatoes which can vary so much, but I’d say about 2-3 medium sweet potatoes should do the trick.

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5 Gerry @ Foodness Gracious January 14, 2013 at 7:40 am

It’s crazy cold for here right now! I had your squash soup at Thanksgiving and it was fantastic, I’m sure this one will be just as good!

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6 Sues January 14, 2013 at 9:54 am

I love sweet potato soup and this is one of the most stunning I’ve seen. Love the color!

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7 Angie @ Big Bear's Wife January 14, 2013 at 11:07 am

Our weather here is going from Warm to Cold, to Warm to Cold. I’ve been on a major soup kick lately. This will be perfect to warm our bones!

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8 Shut Up & Cook | The Attainable Gourmet January 14, 2013 at 12:38 pm

This sounds so fabulous. I adore potato leek soup and have a great white bean and cauliflower one, but must confess I’ve never thought to do one with sweet potatoes. Will definitely give this a try. Thank you!

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9 Herbivore Triathlete January 14, 2013 at 2:26 pm

This soup looks like the perfect way to warm up on a chili day. I love sweet potatoes and never thought to make them into soup! The photography is gorgeous as usual.

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10 Emily January 14, 2013 at 3:27 pm

I don’t love sweet potatoes but the photos have convinced me to give this soup a try!

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11 Stefanie @ Sarcastic Cooking January 14, 2013 at 3:50 pm

It is so cold in Chicago. I have actually been a bit under the weather and when I saw this recipe, my appetitte came back to me. I made this for dinner, it is heating up on the stove! It is so rich and delicious! Great recipe, I will be making this again and again.

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12 Maria January 14, 2013 at 6:30 pm

We, too, have a bunch of tomatoes still growing. Love the SoCal temperate weather, but I worry that this cold weather lately might be killing them!

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13 Todd p Farmer January 14, 2013 at 9:33 pm

ok, I admit I am only partial to the taste of sweet potato… so I took a Gamble and I tossed in 6 ounces of pumpkin puree, I really had no idea what would Happen… but I am reheating another helping of it, only an hour after dinner… I personally.. REALLY like it. so does my “friend”. (I hope you don’t mind my messing with the Recipe… I already had the pumpkin, so….. ;)
anyway.. thank you so much for the Recipe, the temperatures have been down in the 20s here in
W. Sacramento, and my friend and I were looking forward to something to take the chill off !

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14 White on Rice Couple January 16, 2013 at 8:43 pm

We love that you “messed” with the recipe. Nothing better than making it your own!

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15 Todd p Farmer January 17, 2013 at 4:14 am

Great !… glad to hear that… it fits in with my daring and restless nature ! (read: mischievous… ;)

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16 Mir January 15, 2013 at 6:34 am

Is it ok to use milk instead of cream? Or even coconut milk?

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17 White on Rice Couple January 16, 2013 at 8:44 pm

Completely. Each will give a slight texture and flavor difference, but it should still be delicious.

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18 Jeff @ Cheeseburger January 16, 2013 at 12:46 am

This soup is delectable. It’s just so easy to make yet so delicious.

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19 Cookin Canuck January 16, 2013 at 8:38 am

I’ve been daydreaming of the snow melting in our yard, and the vegetable garden starting to flourish again. Picking tomatoes (green or otherwise) seems like such a “far away” activity right now.

I find myself eating soup 3 to 4 times a week at this time of year, and this sweet potato version look so hearty and comforting.

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20 Grace January 16, 2013 at 11:19 am

I made this soup the other night and it is simply delicious! Thanks for the great recipe.

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21 Megan January 16, 2013 at 7:45 pm

It is prime soup season – and here in Seattle I could just sip soup with a straw to keep myself thawed. It’s frigid! This would be just the ticket!

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22 Colette January 17, 2013 at 12:56 pm

Cozy, rainy-night food…

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23 Marcie @ Flavor the Moments January 22, 2013 at 2:13 pm

I make a sweet potato bisque that is spiced up with fresh ginger and curry powder. Your version looks nice, mellow, and oh so comforting. I’m always up for another version of sweet potato soup!

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24 adrian hensley June 5, 2013 at 1:57 pm

Can you use half and half instead of heavy cream?

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25 White on Rice Couple June 7, 2013 at 6:16 am

Sure. That should work just fine.

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26 Lily November 12, 2013 at 5:04 am

Delicious! I topped the soup with spring onions and feta cheese instead of the bread. So perfect for lunch!

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27 Tori December 21, 2013 at 5:35 pm

Just tried this recipe. It’s very different from what I expected in a sweet potato soup. I couldn’t really taste the sweet potato at all because the chicken stock and other ingredients overpowered it. A lot of people in the comments seemed to like it but it just didn’t suit my taste! Dipping buttered bread in it did help.

I prefer sweet potato soups that mix well with cinnamon. :) (And maybe some brown sugar.)

It was a very simple and effective recipe, though, and didn’t take long at all.

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