If you are craving a dish that feels like a warm hug on a chilly day, this Sweet Potato Soup Recipe is exactly what you need. It’s a velvety, comforting soup bursting with the natural sweetness of tender sweet potatoes, gently enhanced with aromatic onions, leeks, and a hint of cumin. Every spoonful offers a luscious, creamy texture combined with subtle spices that will have you reaching for seconds. Whether you’re cooking for family, friends, or just treating yourself, this soup is a nourishing and satisfying way to enjoy a simple, wholesome meal.
Ingredients You’ll Need
Gathering the right ingredients is key to unlocking the full magic of this soup. Each one plays a crucial role—from the earthy sweetness of the sweet potatoes to the fragrant warmth of cumin and the rich smoothness added by cream. These simple pantry staples come together to make a dish that’s anything but ordinary.
- Extra virgin olive oil: Adds a fruity richness and is perfect for sautéing the aromatics to unlock their flavors.
- Unsalted butter: Brings a luscious creaminess and depth to the base, but can be swapped with more oil for a lighter option.
- Onions (diced): Contribute a sweet and savory foundation that softens beautifully when cooked.
- Leeks (white and pale green parts, sliced): Offer a gentle, onion-like flavor that elevates the soup’s complexity.
- Garlic cloves (chopped): Infuse the soup with aromatic warmth, pairing perfectly with the other veggies.
- Sweet potatoes (peeled and chunked): The star ingredient, providing natural sweetness and creamy texture when cooked down.
- Cumin powder: Adds a subtle earthiness and spice that lifts the overall flavor profile.
- Chicken or vegetable stock (low sodium): Forms the flavorful liquid base that simmers the soup to perfection.
- Cooking/kosher salt: Enhances and balances the natural flavors of every ingredient.
- Black pepper: Offers a mild heat to gently contrast the sweetness.
- Cream (any type) or extra butter: Stirred in at the end for silkiness and that luxurious mouthfeel.
- Dollop/drizzle options (olive oil, cream, yogurt, sour cream): For adding richness and freshness when serving.
- Crunchy toppings (flatbread strips, croutons, pistachios, pepitas, crispy fried shallots): Provide texture contrast and a delightful finishing touch.
How to Make Sweet Potato Soup Recipe
Step 1: Sauté Aromatics to Build Flavor
Heat your olive oil and melt the butter in a large heavy-based pot over medium heat. Add the diced onions, sliced leeks, and chopped garlic, cooking them gently for about 5 minutes until they soften and release their fragrant sweetness. This step is essential as it creates the flavor foundation that makes the soup so rich and inviting.
Step 2: Add Sweet Potatoes and Cumin
Next, toss in your chopped sweet potatoes along with the cumin powder. Cook for an additional 3 minutes while stirring regularly. This allows the cumin to bloom and coats the potatoes, infusing every chunk with warm, earthy spice. It’s a small but powerful step that adds depth to the soup’s character.
Step 3: Simmer Until Tender
Pour in your chicken or vegetable stock along with salt and black pepper. Bring the mixture to a gentle simmer and continue cooking uncovered for about 20 minutes until the sweet potatoes are very tender. This slow simmer ensures all the ingredients meld beautifully, making the soup rich and flavorful.
Step 4: Blitz the Soup to Perfection
Remove the pot from heat and use a handheld stick blender to blitz the soup until it’s silky smooth and creamy. If you don’t have a stick blender, transferring the soup to a regular blender in batches works just as well—just be careful with the hot liquid. Stir in the cream or an extra knob of butter now for that indulgent finish.
Step 5: Garnish and Enjoy
Ladle your soup into bowls, then brighten it up with a drizzle or dollop of cream, olive oil, yogurt, or sour cream. Don’t forget to sprinkle on something crunchy like crispy flatbread strips, pistachios, or croutons for irresistible texture. These little touches turn your soup into a show-stopping dish that’s both comforting and elegant.
How to Serve Sweet Potato Soup Recipe
Garnishes
Garnishes add the perfect finishing flair by balancing the creamy soup with fresh and crunchy elements. Try a swirl of tangy yogurt or sour cream for a cooling contrast, complemented by a drizzle of high-quality extra virgin olive oil. Sprinkle toasted nuts or crispy fried shallots on top for a contrasting texture that will have your guests reaching for just one more bite.
Side Dishes
This soup pairs beautifully with rustic bread or flatbread strips, perfect for dipping into the silky soup. A simple green salad with a bright vinaigrette also offsets the richness perfectly, while roasted vegetables or a light grain salad can create a hearty, well-rounded meal.
Creative Ways to Present
Serve this soup in pretty bowls with contrasting colors—maybe bright white porcelain or earthy ceramics—to make the orange hue pop. For special occasions, consider topping with edible flowers or microgreens for a stunning presentation. Serving in small cups as a starter or in mason jars for a casual lunch adds a charming, personal touch too.
Make Ahead and Storage
Storing Leftovers
Sweet Potato Soup Recipe keeps wonderfully in the fridge for up to 3 days. Allow it to cool completely before transferring it to an airtight container to preserve its fresh flavors and creamy texture. Before reheating, give the soup a good stir to reincorporate any separation that may have occurred.
Freezing
If you want to make this soup in advance, it freezes beautifully. Pour cooled soup into freezer-safe containers or heavy-duty zip-lock bags. It should keep well for up to 3 months. When ready to enjoy again, thaw overnight in the fridge for best results.
Reheating
To reheat, warm the soup gently on the stove over low heat, stirring frequently to prevent sticking or burning. You can also microwave it in short bursts, stirring in between to ensure even heating. Adding an extra splash of cream or stock when reheating can help restore its original luscious texture.
FAQs
Can I make this Sweet Potato Soup Recipe vegan?
Absolutely! Simply swap the butter for additional olive oil, use a vegetable stock, and choose a plant-based cream or omit it entirely for a lighter feel. Using coconut cream adds richness and a hint of tropical flavor.
What can I substitute for leeks if I don’t have any?
If you don’t have leeks on hand, finely chopped yellow or white onions work well as a substitute. They provide a similar mild, sweet onion flavor that complements the soup splendidly.
Is it possible to make the soup spicier?
Yes! You can add a pinch of cayenne pepper or a small diced chili when you sauté the aromatics to introduce some heat. Alternatively, a sprinkle of smoked paprika works great for a warm smoky kick without overpowering the natural sweetness.
Can I use canned sweet potatoes instead of fresh?
Fresh sweet potatoes are best for their firm texture and natural sweetness. Canned ones tend to be mushier and may alter the soup’s consistency, but in a pinch, you can use them—just reduce the cooking time since they’re already cooked.
What’s the best way to thicken the soup if it’s too watery?
If your soup is thinner than you like, let it simmer uncovered a bit longer to reduce the liquid. Another trick is to blend in a cooked potato or a small handful of cooked rice to naturally thicken without changing the flavor.
Final Thoughts
This Sweet Potato Soup Recipe is pure comfort in a bowl—simple ingredients transformed into a silky, flavorful delight that’s perfect for any day you want a little extra warmth and nourishment. I can’t recommend this soup enough; it’s quick to make, endlessly satisfying, and sure to become one of your go-to recipes. So, grab your pot and give it a try—you might just find a new favorite!
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Sweet Potato Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: International
Description
This Sweet Potato Soup is a creamy, comforting dish made by simmering sweet potatoes with aromatic onions, leeks, and garlic, then blending smoothly with cream for a luscious texture. Enhanced with warming cumin and garnished with crunchy toppings, this soup is perfect as a flavorful starter or a light meal.
Ingredients
Base Ingredients
- 2 tbsp extra virgin olive oil
- 30g / 2 tbsp unsalted butter (or more oil)
- 2 onions, diced
- 2 leeks (white and pale green parts only, quartered, cut into 1cm / 1/2″ slices)
- 2 garlic cloves, chopped
- 1 kg / 2 lb sweet potato, peeled, quartered lengthwise, cut into 2cm / 0.8″ chunks
- 1 tbsp cumin powder
Liquids and Seasonings
- 1.25 litre / 1.25 quarts chicken or vegetable stock, low sodium
- 1.5 tsp cooking or kosher salt
- 1 tsp black pepper
- 1/3 cup cream (any type) or an extra knob of butter
Garnishes
- Something to drizzle or dollop (extra virgin olive oil, cream, yogurt, or sour cream)
- Something crunchy (flatbread strips, croutons, pistachios, pepitas, or crispy fried shallots)
Instructions
- Sauté aromatics: Heat the olive oil and melt the butter in a large heavy-based pot over medium heat. Add the diced onions, quartered leeks, and chopped garlic. Cook for about 5 minutes until the vegetables soften and become fragrant.
- Add sweet potatoes and spices: Stir in the sweet potato chunks and cumin powder. Cook for another 3 minutes, stirring regularly to coat the potatoes with the spices and allow the flavors to meld.
- Simmer the soup: Pour in the low sodium chicken or vegetable stock. Add the salt and black pepper. Bring the mixture to a gentle simmer and cook uncovered for 20 minutes, or until the sweet potatoes are very tender.
- Blend until smooth: Remove the pot from heat. Using a hand-held stick blender, carefully blitz the soup until it reaches a smooth, creamy consistency. Stir in the cream to enrich the soup.
- Garnish and serve: Ladle the soup into bowls. Drizzle with your choice of yogurt, cream, or extra virgin olive oil. Top with crunchy garnishes such as pistachios, crispy flatbread strips, or croutons for texture contrast.
Notes
- Note 1: Use only the white and pale green parts of the leeks to avoid bitterness.
- Note 2: Low sodium stock is recommended to better control the saltiness of the soup.
- Note 3: Flatbread strips add a delightful crunch and complement the creaminess of the soup, but croutons or nuts work equally well.
- Note 4: If using a blender instead of a stick blender, cool the soup slightly before blending in batches to avoid splattering.
