This Creamy Sweet Potato Soup is smooth, rich, and packed with comforting flavor. Sweet potatoes are cooked with onion, garlic, and warm spices before being blended until silky and finished with a splash of cream. It’s an easy homemade soup that’s perfect for cool weather, cozy dinners, or serving with warm crusty bread.
Ingredients You’ll Need
- 2 tbsp of olive oil
- 2 tbsp unsalted butter
- 1 large white onion diced
- 2 cloves garlic minced
- 1 tsp cumin
- 1 tsp salt
- 1 tsp pepper
- 2 lb sweet potatoes peeled and cut into 1 inch cubes
- 5 cups chicken stock
- ⅓ cup heavy cream
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How to Make Creamy Sweet Potato Soup
1. Heat the olive oil and butter in a large Dutch oven or soup pot over medium heat. Add the diced onions and cook for 8–10 minutes, stirring occasionally, until softened and lightly golden.
2. Stir in the garlic, cumin, salt and pepper. Cook for 1 minute until fragrant. Add the cubed sweet potatoes and chicken stock, Stir everything together and bring to a boil. Reduce the heat to low, cover, and simmer for 20–25 minutes, or until the sweet potatoes are fork tender.
3. If you have an immersion blender, blend the soup until smooth. If not, you can carefully transfer the soup in batches to a standard blender. Alternatively, use a potato masher or sturdy whisk to mash the sweet potatoes directly in the pot for a more rustic texture, which is what I do for this recipe.
4. Stir in the heavy cream and let the soup gently warm through for 2–3 minutes. Taste and adjust the salt and pepper if needed. Ladle into bowls and top with your favorite garnishes. Serve warm with crusty bread, grilled cheese, or a fall salad.
Creamy Sweet Potato Soup
Equipment
Ingredients
- 2 tbsp of olive oil
- 2 tbsp unsalted butter
- 1 large white onion diced
- 2 cloves garlic minced
- 1 tsp cumin
- 1 tsp salt
- 1 tsp pepper
- 2 lb sweet potatoes peeled and cut into 1 inch cubes
- 5 cups chicken stock
- ⅓ cup heavy cream
Instructions
- Heat the olive oil and butter in a large Dutch oven or soup pot over medium heat. Add the diced onions and cook for 8–10 minutes, stirring occasionally, until softened and lightly golden.
- Stir in the garlic, cumin, salt and pepper. Cook for 1 minute until fragrant. Add the cubed sweet potatoes and chicken stock, Stir everything together and bring to a boil. Reduce the heat to low, cover, and simmer for 20–25 minutes, or until the sweet potatoes are fork tender.
- If you have an immersion blender, blend the soup until smooth. If not, you can carefully transfer the soup in batches to a standard blender. Alternatively, use a potato masher or sturdy whisk to mash the sweet potatoes directly in the pot for a more rustic texture, which is what I do for this recipe.
- Stir in the heavy cream and let the soup gently warm through for 2–3 minutes. Taste and adjust the salt and pepper if needed. Ladle into bowls and top with your favorite garnishes. Serve warm with crusty bread, grilled cheese, or a fall salad.
Notes
- Store in an airtight container in the refrigerator for 2-3 days.
- Roasting the sweet potatoes before adding them to the soup gives an even deeper, caramelized flavor.
- The soup thickens as it cools. Stir in a little extra broth when reheating if needed.
- This is really good with chives or green onions.
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