Savory Sweet Potato Soup for the Soul
With so many different types of sweet potatoes popping up at our markets, it’s time to indulge in this easy and savory sweet potato soup.
The past few days have been more chilly with early morning frost, it’s hard to believe that we are entering Fall. Cooler weather means evenings are full of bundled blankets and a warm 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.
Watch the video making the sweet potato soup:
It’s always nice to be able to enjoy a simple pleasure of sweet potatoes this time of year. These gorgeous roots shouldn’t be limited to the holidays. Their sweet comfort is something that we should always be enjoyed as early as September, 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.
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? It was so good that we wanted to share it with you all to enjoy. Creamy, hearty, savory 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!
Enjoy,
-Diane and Todd
This recipe was originally published with permission in 2013 and re-published in 2020 with a new video.
Savory Sweet Potato Soup
Ingredients
- 2 Tablespoons Olive Oil (30ml)
- 3 cloves Garlic , peeled, chopped
- 1 medium yellow Onion , diced 1/2"
- 3 cups Chicken or Veggie Stock (720ml)
- 3 cups (packed) baked Sweet Potato (630g) *see note 1, skin removed
- 1 Tablespoon Kosher Salt (15g) , or to taste
- ½ teaspoon freshly ground Black Pepper (2g)
- ½ cup Heavy Cream (120ml)
- 8 slices Baguette , 1/2” thick or for gluten free, serve with gluten free bread/crackers
Instructions
- Heat a large pan over medium heat, add the olive oil and then the garlic, and onions and cook until tender, about 3-5 minutes, stirring regularly.
- Add the chicken stock and potato, stirring to combine. Add the heavy cream, bring to a gentle boil and then reduce heat. Simmer gently for ten minutes.
- Remove from heat and allow the soup to cool slightly, the blend the soup until smooth (this can be done in a blender or using a hand blender).
- Adjust seasoning to taste and return to very low heat until serving.Toast the bread and serve with the soup.
Absolutely delicious! Our Son turned us on to this recipe. Only change was using low sodium vegetable broth and added 1 tsp of ground ginger. We can have this every week it’s that good!
This recipe is delicious!
Can you use jams, do not like sweet potatoes.
We’ve never tried it with jams. Not sure how that might taste. If you try it would be interesting to find out if it worked or not.
This was so yummy! Baked 4 sweet pot at 325-350. Baking slowly seems to make them sweeter. Usually bake them the night before, let cool, then peel. Ready to throw together the next day. Added 1 qt of chix broth then blended with stick blender. Can’t have dairy so added 1/2 can trader Joe coconut cream. Have multiple food sensitivities but this hits the spot. Even better the next day. Making it every week now. Thanks for this easy, nourishing, tasty recipe!
Glad you enjoyed the recipe! Love the addition of coconut cream.
Just made this.. Delicious! I added chili powder and cinnamon for some more dimensions of flavor. Perfect texture! Thank you!
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.
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.
Delicious! I topped the soup with spring onions and feta cheese instead of the bread. So perfect for lunch!
Can you use half and half instead of heavy cream?
Sure. That should work just fine.
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!
Cozy, rainy-night food…
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!