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.

bowls of Sweet Potato Soup with croutons
  • 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 in a Dutch oven

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

  1. Soften onion, garlic, and celery in butter. Add sweet potatoes, apple, broth, and spices.
  2. Simmer until tender and puree the soup.
  3. 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.

finished sweet potato soup in a Dutch oven

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.
bowl of Sweet Potato Soup with a spoon

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!

bowls of Sweet Potato Soup with croutons
5 from 34 votes↑ Click stars to rate now!
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Sweet Potato Soup

A velvety blend of sweet potatoes, aromatic spices, and a hint of creaminess that's perfect for chilly days.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
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  • 2 tablespoons butter
  • 1 small yellow onion diced
  • 2 cloves garlic minced
  • 1 cup celery chopped
  • 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 root peeled
  • 1 teaspoon curry powder
  • ½ cup heavy cream
  • 2 slices bacon cooked & crumbled, optional garnish
  • 1 handful croutons optional garnish
  • 1 tablespoon chives finely chopped, optional garnish


  • 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.


  • 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.
5 from 34 votes

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
Cuisine American
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close up of Sweet Potato Soup with croutons and a title
close up of Sweet Potato Soup in a bowl with a spoon and a title
Sweet Potato Soup in bowls and close up with a title


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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Recipe Rating


  1. 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.☺️

    1. 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!

  2. 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!5 stars

  3. I’m never disappointed with your recipes! I didn’t have celery so I just swapped it out for carrots, it was fantastic.5 stars

  4. 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 again5 stars

  5. 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.5 stars

  6. 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

    1. Hi Dana, I have never tried this recipe with instant mashed sweet potatoes but I am very interested to hear how it turns out!

  7. 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.5 stars