Warm Baked-Sweet Potato Soup for the Soul

Warm Baked Potato Soup for the Soul recipe from @whiteonrice

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.

Warm Baked Potato Soup for the Soul recipe from @whiteonrice

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.


  • 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, or to taste
  • ½ teaspoon (2g) freshly ground Black Pepper
  • ½ cup (120ml) Heavy Cream
  • 8 slices Baguette, 1/2” thick or for gluten free, serve with gluten free bread/crackers


  1. Heat a large 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 bring to a boil, stirring to combine.
  4. Reduce heat, add heavy cream and simmer on low heat for ten minutes.
  5. Remove from heat and allow the soup to cool, the 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 serve with the soup

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.

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Recipe Note for Salt: All recipes containing salt are based on kosher or sea salt amounts, not table salt. If using table salt, reduce the amount used to taste.


{ 29 comments… read them below or add one }
  1. Molly

    Just made this.. Delicious! I added chili powder and cinnamon for some more dimensions of flavor. Perfect texture! Thank you!

  2. Brandi

    I needed to cook my sweet potatoes tonight that have been sitting here for nearly 2 weeks, also needed something easy. I am from the south and like my dishes full of flavor. This recipe looked bland, but tried it anyway, and it was absolutely divine! I didn’t even add salt because the chicken broth had enough. I also used unsweetened vanilla almond milk because that is all I had. I was too lazy tonight to whip out the blender or mixer so I used my potato smasher instead for a little chunky texture. I paired the soup with curried coriander tilapia. So good!!!! I will definitely put this in my weekly rotation for the season.

  3. Tori

    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.

  4. Lily

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

  5. adrian hensley

    Can you use half and half instead of heavy cream?

    1. White on Rice Couple

      Sure. That should work just fine.

  6. Marcie @ Flavor the Moments

    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!

  7. Colette

    Cozy, rainy-night food…

  8. Megan

    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!

  9. Grace

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

  10. Cookin Canuck

    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.

  11. Jeff @ Cheeseburger

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

  12. Mir

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

    1. White on Rice Couple

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

  13. Todd p Farmer

    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 !

    1. White on Rice Couple

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

      1. Todd p Farmer

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

  14. Maria

    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!

  15. Stefanie @ Sarcastic Cooking

    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.

  16. Emily

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

  17. Herbivore Triathlete

    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.

  18. Shut Up & Cook | The Attainable Gourmet

    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!

  19. Angie @ Big Bear's Wife

    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!

  20. Sues

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

  21. Gerry @ Foodness Gracious

    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!

  22. Lexy

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

    1. White on Rice Couple

      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.

  23. Katrina @ Warm Vanilla Sugar

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

  24. Averie @ Averie Cooks

    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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