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.
I made this soup the other night and it is simply delicious! Thanks for the great recipe.
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.
This soup is delectable. It’s just so easy to make yet so delicious.
Is it ok to use milk instead of cream? Or even coconut milk?
Completely. Each will give a slight texture and flavor difference, but it should still be delicious.
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 !
We love that you “messed” with the recipe. Nothing better than making it your own!
Great !… glad to hear that… it fits in with my daring and restless nature ! (read: mischievous… 😉
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!
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.
I don’t love sweet potatoes but the photos have convinced me to give this soup a try!
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.
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!
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!
I love sweet potato soup and this is one of the most stunning I’ve seen. Love the color!
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!
Approximately how many sweet potatoes (medium to large) make 3 cups packed?
I’d hate to make too little or too many. Thanks.
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.
Sweet potato soup has always been my favorite. Your recipe is lovely!
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!