This easy sweet potato soup recipe brings all the sweet and savory flavors of fall and winter to the table!
Sweet potatoes are simmered in a cream broth with ginger and other warm spices. It’s all blended together for a deliciously creamy favorite.
- Reminiscent of Butternut Squash Soup, this sweet potato soup recipe is smooth, velvety and oh-so-cozy.
- Sweet potatoes are inexpensive and delicous; they’re packed with fiber to keep you full and fuel up for those long winter days!
Ingredients for Sweet Potato Soup
- Sweet Potatoes and Apple: Use about 1 ½ pounds of peeled and cubed sweet potatoes, frozen will work just fine too (you’ll need about 4 cups frozen). A diced apple adds some freshness and balances the sweetness of the potatoes.
- Onion, Garlic, Celery: These three form an aromatic base and create a savory depth of flavor.
- Seasonings and Ginger: Curry powder and a piece of fresh ginger root add a bit of warm spice to this recipe. If you don’t have ginger root, ¼ teaspoon ground ginger can be used. For some heat, you can add a pinch of cayenne pepper.
- Broth and Cream: I prefer the flavor of this recipe with chicken broth. For a vegetarian version, swap it for vegetable broth. Heavy cream adds a rich finish to this sweet potato soup recipe – it can be replaced with coconut milk.
How to Make Sweet Potato Soup
- Soften onion, garlic, and celery in butter. Add sweet potatoes, apple, broth, and spices.
- Simmer until tender and puree the soup.
- Stir in cream and simmer a few minutes (per recipe below).
Ladle it into a bowl and garnish with crumbled bacon, homemade croutons, a dollop of yogurt, sour cream, or chives.
Storing Sweet Potato Soup
- Keep leftover sweet potato soup covered in the refrigerator for up to 4 days in the fridge and reheat on the stovetop.
- Freeze fresh batches of soup in zippered bags for up to 3 months. Thaw in the refrigerator before reheating.
- To reheat, pulse with the immersion blender to blend the milk solids and re-season as desired.
More Creamy Cozy Soup Recipes
This creamy sweet potato soup is a hug in a bowl, perfect for cool weather. Here are a few more family favorites!
Did you make this Sweet Potato Soup? Be sure to leave a rating and a comment below!
Sweet Potato Soup
A velvety blend of sweet potatoes, aromatic spices, and a hint of creaminess that's perfect for chilly days.
Equipment
Ingredients
- 2 tablespoons butter
- 1 small yellow onion diced
- 2 cloves garlic minced
- 1 cup chopped celery
- 3 cups chicken broth or vegetable broth
- 1 ½ pounds sweet potatoes peeled and cubed, about 4 cups
- 1 apple peeled, cored and chopped
- 1 inch fresh ginger peeled
- 1 teaspoon curry powder
- ½ cup heavy whipping cream
- 2 slices bacon cooked and crumbled, for garnish, optional
- 1 handful croutons for garnish, optional
- 1 tablespoon chopped fresh chives for garnish
Instructions
- Melt the butter in a large pot or saucepan over medium heat. Add the onion, garlic, and celery and cook until tender.
- Stir in the broth, sweet potatoes, apple, ginger, curry powder, and ⅛ teaspoon each salt & black pepper.
- Increase the heat to medium-high and bring to a boil. Once boiling, reduce the heat to a simmer, cover, and cook for 20 to 25 minutes or until the sweet potatoes are very tender.
- Remove the ginger and puree the soup with a hand blender.
- Add heavy cream and simmer for 5 minutes longer. Taste and season with additional salt and pepper if desired.
- Top with crumbled bacon, croutons, and chives if desired.
Notes
- Curry powder can be replaced with a cinnamon stick. Remove the cinnamon stick before pureeing.
- Add 1/4 teaspoon cayenne pepper for a bit of heat.
- To make this dairy free, replace heavy cream with full fat coconut milk.
- If blending in a regular blender, be sure to allow the steam to escape while blending pressure can build in the blender. To allow steam to escape, I gently hold the lid in place ensure it isn’t tightly sealed or lightly open the center piece. Cover with a kitchen towel if needed.
Nutrition Information
Calories: 395 | Carbohydrates: 45.93g | Protein: 6.22g | Fat: 21.75g | Saturated Fat: 12.04g | Cholesterol: 63.07mg | Sodium: 896.6mg | Potassium: 898.2mg | Fiber: 7.06g | Sugar: 13.16g | Vitamin A: 24914.54IU | Vitamin C: 21.49mg | Calcium: 100.51mg | Iron: 1.64mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Lunch, Side Dish, Soup
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Please update the number of cups of sweet potatoes needed. The pounds needed increases when doubling or tripling but the cups needed do not. Thank you. I’m making it tomorrow for church. Peeling 12 cups is something I do not look forward to.☺️
Hi Linda,
You can adjust the number of servings but please note that adjusting the servings will adjust only the amounts on the ingredients list (not the notes for each ingredient, and not the written directions). Good luck with your peeling!
This is the best soup I have ever made! It is so flavorful and satisfying! I love making soup and this is by far tops my list! It takes a bit of chopping and peeling but it is so worth it! Thank you Holly! Love all your recipes!
Thank you, Maris! So glad you enjoyed it.
I’m never disappointed with your recipes! I didn’t have celery so I just swapped it out for carrots, it was fantastic.
Thank you Alissa! So happy you enjoyed it.
Best ever! Love this recipe. My kids love it too. Bacon and croutons on top take it up a notch.
I am so happy to hear this recipe was a hit Erin!
Delicious! Filling and so much flavour! I added a teaspoon of garam masala for a bit more sweetness and it came out amazing. Will be making this again
So happy to hear that, Tania! Glad you enjoyed it.
Best sweet potato soup ever :) Enjoyed every spoonful!
So happy to hear that, Marisa! Glad you enjoyed this recipe.
Fantastic recipe, the only different thing I did was cooked my bacon in a Sautee pan, then stir fried the onions celery and garlic in the bacon juice for 1 min before transferring it to the butter in pot. I used natural uncured bacon, less salt and fat.
Yummy Ed! That sounds delicious.
So good! I left ginger in and it was chopped up enough in the food processor.
I work in a restaurant and received a bag of instant mashed sweet potatoes. Could i use this in place of the fresh ones? And, if so, what would the ratio be? Thank you
Hi Dana, I have never tried this recipe with instant mashed sweet potatoes but I am very interested to hear how it turns out!
I made the sweet potato soup a few days ago and it was delicious. Both my husband and I loved it!
I used the full fat coconut milk and cayenne pepper as you mentioned in your notes.
With the suggested toppings it was wonderful. Filling but not heavy.
So glad you shared this recipe.
I’m so glad you both loved it Bobbi!