Creamy Sweet Potato Soup ready in less than 30 minutes!

Creamy Sweet Potato Soup ready in less than 30 minutes!

Velvety smooth sweet potato soup has a bit of bite, and it’s the perfect soup recipe for anyone who loves sweet potatoes.

Soup is delicious all year round, especially in the fall. This sweet potato soup is one of my favorites, along with butternut squash soup and creamy tomato basil soup.

Cream of Sweet Potato Soup

You’ll love the creamy texture of this sweet potato soup. So delicious, you’ll want to eat this every week. I love a good soup recipe. It’s always so easy and so fulfilling. My family loves soup, so this recipe was a hit with everyone who tried it! You can eat it with a sandwich or crusty bread. But it’s also super tasty on its own.

The taste of this soup is incredible. The mashed sweet potato mixed with herbs is divine. There is a pinch of crushed red pepper to give it a hint of spice. If you like a combination of sweet and spicy, then this will become your favorite soup.

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

How to Make Sweet Potato Soup

sweet potato. First chop the potatoes, then put them in the microwave on high for 15 minutes. Check them occasionally for softness. Take them out and let them cool down a bit. Then remove the potato skins.

boil. In a pot above the stove, bring the chicken stock, onion powder, cumin, and red pepper to a boil.

purée. Using a blender, combine half of the stock mixture and half of the potatoes. Make sure to remove the middle part of the top of the blender to allow the steam to escape. Beat until the mixture is smooth. Pour it into a large bowl and repeat with the remaining half of the stock and sweet potatoes. Don’t forget to add some salt.

Serve. Pour soup into warm soup bowls. I love the pretty orange/yellow color of this soup. it’s beautiful. Top the soup with Parmesan shavings and crunchy bacon. You can garnish with a little parsley to give it some color.

Tips + Storage Information

healthy: Sweet potatoes are rich in nutrients and high in beta-carotene. They are an excellent vegetable for fall. This soup is also very healthy as there is almost no fat in the recipe. The only alternative you can make to make it healthier is to use turkey bacon.

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

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

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

shop This soup keeps in an airtight container in the refrigerator for about a week. reheat Individual servings in the microwave or larger servings on the stove.

ricedo this ahead of time or freeze Leftovers. When freezing sweet potato soup, make sure to cool it completely before placing it in an airtight container or freezer-safe bag. It will last 4-6 months. Thaw overnight in the refrigerator, then reheat on the stove.

How do you like your soup? Serve on its own or alongside a sandwich or crusty bread? You can even dip grilled cheese slices in it. Serve the soup!

For more sweet potato recipes, check out:

Course Soup

American food

Prep time 10 minutes

Cook Time 15 minutes

Total time 25 minutes

Servings 8

Calories 234 kcal

by Lil’ Luna

  • 2 pounds sweet potatoes
  • 1/4 cup water
  • 2 teaspoons olive oil
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon crushed red pepper
  • 4 cups unsalted chicken stock
  • 1 teaspoon salt
  • 6 slices bacon cooked and mashed
  • 1/4 cup fresh parmesan cheese, shaved
  • 2 TB flat-leaf parsley leaves
  • Cut the potatoes in half and place them side down in a microwave-safe roasting pan. Add ¼ cup water and cover with plastic wrap. Microwave on high for 15 minutes or until soft. Let the potatoes cool slightly and remove the skins.

  • Bring chicken stock, onion powder, cumin and red pepper to a boil in a pot. Put half of the stock mixture and half of the potatoes in a blender. Remove the center part of the blender lid (to allow the steam to escape). Then puree until smooth.

  • Pour into a large bowl and repeat with remaining portion. A mixture of potatoes and stock. Add salt and divide among soup bowls. Sprinkle cooked bacon and Parmesan cheese evenly over top. Garnish with parsley.

Adapted from

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