Sweet Potato Soup

Velvety smooth sweet potato soup has a bit of nip and is the perfect soup recipe for anyone who loves sweet potatoes.

Soups are tasty all year long, but especially in the fall. This sweet potato soup is among my favorite soups, along with Butternut Squash Soup and Creamy Tomato Basil Soup.

Sweet Potato Soup served in a white bowl

Creamy Sweet Potato Soup

You’re going to love the creamy texture of this sweet potato soup. It’s so delicious that you’ll want to eat this weekly. I love a good soup recipe. It’s always so easy and so filling. My family loves soup so this recipe is a hit with everyone who tries it! You can serve it alongside a sandwich or some crusty bread for a full meal. But it’s also super yummy on it’s own.

The flavor of this soup is incredible. The pureed sweet potatoes mixed with the herbs are divine. There is a pinch of crushed red pepper that gives it just a hint of spice. If you love the combo of sweet and a little spicy then this will become your new favorite soup.

This sweet potato soup is perfect for a rainy day! It’s the best comfort food. Fall is just around the corner (next month!) so definitely put this recipe in your rotation when those leaves start to fall.

How to Make Sweet Potato Soup

SWEET POTATOES. Start by cutting up the potatoes and putting them in the microwave on high for 15 minutes. Check occasionally to see if they are tender. Take them out and let them cool a little bit. Then remove the potato skins.

BOIL. In a pot over the stove, boil the chicken stock, onion powder, cumin, and red pepper.

PUREE. Using a blender, blend half of the stock mixture and half of the potatoes. Make sure to remove the middle part of the blender top to let the steam escape. Puree until the mixture is smooth. Pour this into a large bowl and then repeat with the remaining other half of the stock mixture and sweet potatoes. Don’t forget to add some salt.

SERVE. Pour the soup into warm soup bowls. I love the pretty orange/yellow color of this soup. It’s gorgeous. Top the soup with parmesan shavings and bits of crunchy bacon. You can add a little parsley garnish to give it some color.

Tips + SToring Info

Healthy: Sweet potatoes are full of nutrients and have a high level of beta carotene. They are a great vegetable to have during the fall. This soup is also quite healthy because there is very little fat involved in the recipe. The only substitute that you could make to make it healthier would be to use turkey bacon.

Crockpot: To make it in the crock pot you need to peel and cube the sweet potatoes before putting them in the slow cooker, then add in the rest of the ingredients and cook on low for 5-6 hours. After that time mark puree it using an immersion blender, or let it cool a little bit before doing small batches in a blender. 

Coconut milk: Some people like to add in coconut milk or coconut cream to make the soup creamier. This is a great dairy free option to create a smoother consistency. 

Blending:  We used a typical stand blender for this recipe, but if all you have is an immersion blender you can make it work. You need to find a large bowl or pot to mix all your ingredients together. Use your immersion blender to make the mixture nice and smooth.

STORE this soup in an airtight container in the fridge for about a week. Reheat individual servings in the microwave or larger servings on the stove. 

Make this ahead of time or FREEZE leftovers. When freezing sweet potato soup make sure that you cool it completely before placing it in an airtight container or freezer safe bag. It will last 4-6 months. Thaw it in the fridge overnight and then reheat on the stove.

Sweet Potato Soup topped with bacon bits and shaved parmesan

How do you like your soup? On it’s own or on the side of a sandwich or some crusty bread? You could even dip pieces of grilled cheese into it. Soups on!

For more sweet potato recipes, check out:

Sweet Potato Soup Recipe

4.78 from 9 votes
Velvety smooth sweet potato soup has a bit of nip and is the perfect soup recipe for anyone who loves sweet potatoes.
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8
Calories 234 kcal
Author Lil' Luna

Ingredients

  • 2 lbs sweet potatoes
  • 1/4 cup water
  • 2 tsp olive oil
  • 1 tsp onion powder
  • 1/2 tsp ground cumin
  • 1/4 tsp crushed red pepper
  • 4 cups chicken stock unsalted
  • 1 tsp salt
  • 6 bacon slices cooked and crumbled
  • 1/4 cup fresh parmesan cheese shaved
  • 2 TB flat leaf parsley leaves

Instructions
 

  • Cut potatoes in half length wise and place, cut sides down, in microwave-safe baking dish. Add ¼ cup water and cover with plastic wrap. Microwave on high for 15 minutes or until tender. Let the potatoes cool slightly and remove skins.
  • Boil chicken stock, onion powder, cumin, and red pepper in a pot. Place half of stock mixture and half of your potatoes in a blender. Remove center piece of blender lid (to allow steam to escape). Then puree until smooth.
  • Pour into a large bowl and repeat with remaining. potato and stock mixture. Add salt and divide among soup bowls. Sprinkle cooked bacon and Parmesan cheese evenly over top. Garnish with parsley.

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Adapted from myrecipes.com

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About the Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments:

  1. 5 stars
    What a nice recipe for rainy days. Thank you for sharing!! I have a hand blender so it will be very easy to make this soup.

  2. 5 stars
    love sweet potatoes, they’re one of my favorites, but for some reason have never made a sweet potato soup, so thank you for this recipe!

    1. Since you love sweet potatoes, then you will like this soup. Let me know what you think when you try it 🙂

  3. 4 stars
    Not sure where the olive oil is used in the instructions. It doesn’t say. I used sweet potatoes that I baked in the oven. I also used fresh sweet onion and purée them after I cooked them in the olive oil til translucent. I add 2 tsp of sugar to the mixture. It taste delicious. I added the sugar after because I thought it needed to balance out the red pepper.

    1. Oh, sorry about that. I will need to fix that. I usually stick in the microwave with potatoes. You can add it in the stock mixture, too. It all ends up together anyway 🙂

  4. 4 stars
    It’s good. A little too sweet for my taste, but a little salt and pepper almost fixes that. Next time I might use squash or pumpkin; I think they are less sweet that SP’s. Or perhaps these were just extra sweet. I’m glad I didn’t try using canned sweet potatoes, those have even more sugar.

    I substituted a dried “Morita” chipotle pepper (the smaller and hotter almost black ones) for the red pepper flakes. I think that worked well. And I peeled, cubed, and boiled the sweet potatoes in a little bouillon and the oil instead of microwaving. Maybe I should have boiled them in water and drained them, that would have removed a little of the natural sugar.

    I’ll make it again, and play around with it some more. 🙂 Maybe use 2 or 3 chipotles (I like things hot), or use bacon grease instead of olive oil… Thanks for the recipe.