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. It’s not like your traditional sweet, brown sugar based soup. Instead, it’s a nice savory flavor with the natural sweetness that comes from the sweet potato.

Savory sweet potato soup recipe in a bowl

Comforting Savory Sweet Potato Souip for Cold Days

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.

Video: Savory Sweet Potato Soup Recipe

What Type of Sweet Potato?

There’s so many different varieties of sweet potatoes out there. You can use any of them but just know some will vary in sweetness. The Jewel or Garnet varieties of sweet potatoes are most common and that’s what we use. We also like how quick they bake and cook too, which helps makes this sweet potato soup recipe that much easier to make. If you want to make a cool purple looking soup try the okinawa variety of purple sweet potato. It’s delicious and gorgeous!

roasted sweet potatoes @whiteonrice
Easy sweet potato soup in a bowl

Try Different Toppings

We like to keep it simple sometimes just for ourselves. But if it’s a dinner party there’s alot of great ideas to dress up the soup. Here’s some great topping ideas for the sweet potato soup:

  • Chopped nuts like pecans, almonds, hazlenuts (but toast or roast the nuts because the flavor is even more amazing with toasted nuts)
  • Toasted seeds: like pumpkin seeds or sunflower seeds
  • Crispy bacon bits
  • Grated parmesan cheese
  • Savory seasoned croutons
  • sprinkle of cinnamon for a festive aroma

Easy Soup for Holiday Season

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.

Savory Sweet Potato Soup

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Our recipe is not a traditional sweet, brown sugar based soup. Instead, it has a nice savory flavor with the natural sweetness that comes from the sweet potato. But you can always add some brown sugar or ground cinnamon if you want it sweeter.
Chicken stock and broth will vary greatly in salt. Make sure to adjust the recipe depending on the saltiness of your chicken stock.
4.27 from 23 votes
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Ingredients

  • 2 Tablespoons (30 ml) Olive Oil
  • 3 cloves Garlic , peeled, chopped
  • 1 medium yellow Onion , diced 1/2″
  • 3 cups (720 ml) Chicken or Veggie Stock
  • 3 cups (630 g) (packed) baked Sweet Potato about 2-3 medium sweet potatoes
  • 1 Tablespoon (15 ml) Kosher Salt , or to taste
  • ½ teaspoon (2.5 ml) freshly ground Black Pepper
  • ½ cup (120 ml) Heavy Cream
  • 8 slices Baguette , 1/2” thick or for gluten free, serve with gluten free bread/crackers

Instructions 

  • Bake sweet potatoes: Pre-heat oven to 400°F (205°C).
    Wash the sweet potatoes then poke a few holes in them with a fork. Wrap the sweet potatoes in foil. Lay on baking sheet and bake for about 35-50 minutes or until tender. Sweet potatoes vary so much in size so check after 35 minutes then add additional baking time until the potatoes are tender and soft, scoopable with a spoon.
    bake sweet potatoes
  • 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.
    cooking onions
  • 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.
    adding potato and cream
  • 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). If you like your soup less thick and more liquidy, then add a little more milk or water.
    blending soup
  • Adjust seasoning to taste and return to very low heat until serving. Toast the bread and serve with the soup.
    spoon of soup

Notes

Note 1: To Bake Sweet Potatoes:
Preheat oven to 400°F (205°C). Pierce sweet potatoes several times with a fork. Wrap the sweet potatoes in foil.
Bake for 45 minutes or until tender. 

Video

Nutrition Information per Serving

Calories: 224kcal, Carbohydrates: 29g, Protein: 4g, Fat: 10g, Saturated Fat: 4g, Cholesterol: 20mg, Sodium: 1455mg, Potassium: 241mg, Fiber: 3g, Sugar: 4g, Vitamin A: 7483IU, Vitamin C: 3mg, Calcium: 56mg, Iron: 1mg
Course: Soup, Vegetables
Cuisine: American
Calories: 224

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