Sweet Potato Soup
I love sweet potatoes SO much, and soup weather is my favorite excuse to put them on the dinner table. On chilly nights, creamy sweet potato soup with bacon and some crusty bread is my kind of dinner.
This sweet potato soup recipe is ready in just over 1 hour and makes about 8 cups, enough for 4 dinner portions or 8 smaller bowls as a starter. Sweet potatoes, carrots, garlic, and fresh ginger simmer together before being blended smooth and finished with heavy cream.
Why This Recipe Works
A few simple ingredients give this soup plenty of flavor without taking away from the sweet potatoes.
- Sweet and savory flavors balance each other. Carrots and sweet potatoes bring natural sweetness, onion, garlic, and bacon keep the soup savory, and fresh ginger and red pepper flakes add a little warmth.
- The vegetables create the creamy texture. Blending the cooked vegetables gives the soup its body, and a little heavy cream adds richness.
- Most of the cooking time is hands-off. Once the vegetables are simmering, you can cook the bacon and get the bread ready.
- The toppings stay simple. Crispy bacon and pumpkin seeds add a little crunch to each smooth spoonful.
Ingredients
Sweet potatoes and carrots: These two are where all that cozy sweetness comes from. Orange-fleshed sweet potatoes give the soup its pretty color and creamy texture, and carrots add another layer of sweetness. Peel the sweet potatoes, and cut the carrots into small pieces so they soften during the sauté.
Yellow onion, green onions, and garlic: The yellow onion and garlic build the savory base, and both the white and green parts of the green onions cook right into the soup.
Fresh ginger and red pepper flakes: A little grated ginger adds gentle warmth without making this a strongly ginger-flavored soup, and red pepper flakes bring a bit of heat. Peel the ginger before grating it. If your crew isn’t big on heat, go easy on the pepper flakes.
Water and heavy cream: Don’t worry, plain water is all you need here. It lets the vegetables and aromatics carry the flavor, and heavy cream adds richness at the end. Save a little extra cream if you’d like a pretty swirl on top of each bowl.
Pumpkin seeds: Look for shelled pepitas, which are easy to sprinkle over the soup and eat by the spoonful.
Substitutions
Leeks: For a milder onion flavor, use 2 leeks that have been cleaned and sliced in place of the green onions. Rinse well between the layers to wash out any trapped grit.
Broth: You can swap broth in for the water if you’d like a little more depth. Vegetable broth keeps the soup vegetarian, and chicken broth works nicely if that isn’t a concern at your table, or if you’re topping your bowls with bacon anyway. Broth adds salt, so taste before seasoning.
No bacon: Skip the bacon, and this becomes a vegetarian soup – as long as you’re using water or vegetable broth. The bacon is just a topping, so nothing changes in how the soup cooks, and the pumpkin seeds still add a little crunch.
How to Make Sweet Potato Soup
This soup comes together in one pot, with the bacon cooking alongside. Here’s what to look for at each step.
- Soften the vegetables. Cook the carrots and yellow onion in melted butter, stirring often, until the onion is soft and translucent. Add the garlic and cook just until fragrant.
- Build the flavor. Stir in the green onions, ginger, salt, pepper, and red pepper flakes. Give them a minute or two to soften before adding the sweet potatoes and water.
- Simmer until tender. Bring the soup to a boil, then cover and reduce the heat. The sweet potatoes are ready when a fork slides through the pieces easily. If there is resistance in the center, let them cook a little longer.
- Prepare the bacon. While the soup simmers, cook the bacon in a skillet until crisp. Drain it on paper towels, then crumble it once it is cool enough to handle.
- Blend and finish. Take the pot off the heat and puree the vegetables with an immersion blender until smooth. Stir in the cream, return the pot to gentle heat, and taste before adding more seasoning.
- Add the toppings. Ladle the soup into bowls and finish with bacon, pumpkin seeds, and a small splash of cream, if desired.
Recipe Tips
A few little things make a big difference with this soup.
- Cut the sweet potatoes evenly. Similar-sized pieces will finish cooking together, so you won’t have firm chunks hiding among the tender ones.
- Keep the immersion blender submerged. Position the blade beneath the surface before turning it on, and switch it off before lifting it out to avoid splashing hot soup.
- Using a regular blender? Make sure it’s made for hot liquids. Let the soup cool for 5-10 minutes, then blend in small batches, filling the blender no more than halfway. Remove the center cap from the lid and cover the opening with a folded kitchen towel so steam can escape. Never blend hot soup in a sealed personal blender.
- Adjust thickness after blending. If the soup is too thick, stir in a little water. If it is thinner than you like, simmer it uncovered to reduce before adding the cream.
- Keep the toppings out of the pot. I love that little bit of crispy bacon with the creamy sweet potatoes. Adding the bacon and pumpkin seeds to individual bowls keeps that crunchy contrast all the way through serving.
Storage & Reheating
Refrigerator: Divide leftover soup into shallow airtight containers and refrigerate within 2 hours of cooking. Store covered in the refrigerator for 3-4 days.
Reheating: Warm only the amount you need in a saucepan over medium-low heat, stirring frequently, until it is warmed through to 165 degrees F. Add a splash of water if needed to thin it out a little. You can also microwave individual portions in a covered, vented bowl in 30-second intervals, stirring between each heating.
Freezing: The finished cream-based soup may separate after freezing and thawing. For a smoother result, set aside the portion you want to freeze before adding the cream. Then add cream when you reheat the soup. Freeze for up to 3 months, and be sure to leave room for the soup to expand in the container. Thaw overnight in the refrigerator before reheating.
What to Serve With Sweet Potato Soup
Crusty bread is my favorite alongside this soup, especially for dipping into the last few spoonfuls. A simple green salad makes a fresh side, or you can serve smaller bowls with grilled cheese sandwiches for a more filling dinner.
FAQ
Do I need to peel the sweet potatoes?
Yes. The skins don’t blend smoothly. Peeling gives you that silky, creamy soup without little bits of peel.
Do I need to roast the sweet potatoes first?
Nope! The sweet potatoes simmer right in the pot with everything else until they’re fork-tender, which keeps this an easy one-pot soup.
Is sweet potato soup spicy?
There’s a little kick. The red pepper flakes and ginger add a gentle warmth rather than real spice. For a milder bowl, cut back on the pepper flakes or leave them out, and pass extra at the table for anyone who wants more.
Sweet Potato Soup Recipe
Ingredients
Equipment
Method
- Add 2 tablespoons butter to a large pot and place it over medium heat. Once the butter is melted, add 2 medium carrots and 1 medium yellow onion. Cook for 5-7 minutes until softened, stirring often. Add 4 cloves garlic and cook for another minute.
- Add 3 large green onions, 1 teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon red pepper flakes, and 1 teaspoon fresh ginger. Stir everything together and cook for 1-2 minutes, until fragrant.
- Add 1 pound sweet potatoes and 5 cups water to the pot and bring to a boil. Cover, turn the heat to low, and simmer until the sweet potatoes are fork-tender, about 25-30 minutes.
- When the soup has been simmering for about 15 minutes, start the bacon. Place 8 ounces bacon strips into a large skillet over medium heat. Cook until crispy, flipping as needed. Transfer to a paper towel-lined plate to drain. Once cooled, chop or crumble into small pieces. Set aside.
- Uncover the soup and remove the pot from the heat. Use an immersion blender to puree everything together until smooth, keeping the blade fully submerged and switching it off before lifting it out of the soup.
- Pour in ½ cup heavy cream. Stir the cream into the soup, return the pot to low heat, and cook until just beginning to bubble. Check the seasoning and adjust to taste.
- Ladle the soup into bowls. Divide the crumbled bacon among the bowls, then add pumpkin seeds and a small splash of heavy cream, if desired. Add the toppings just before serving so they keep their crunch.
Notes
- Regular blender: Use a blender made for hot liquids. Let the soup cool for 5-10 minutes, then blend in batches, filling the blender no more than halfway. Remove the center cap from the lid and cover the opening with a folded towel to let steam escape. Hold the blended soup in a second pot or heat-safe bowl, then return it all to the pot before adding the cream.
- Thickness: If the soup is too thick, thin it with a little water or heavy cream. If it’s too thin, simmer it a few more minutes to reduce.
- Leeks: For a milder onion flavor, use 2 cleaned, sliced leeks in place of the green onions.
- Broth: Swap chicken broth in for the water for more depth of flavor. For a vegetarian soup, use vegetable broth and skip the bacon. Either way, taste before salting.
- Storage: Refrigerate leftovers in shallow airtight containers within 2 hours of cooking, and keep for up to 3-4 days. Store the bacon separately. Reheat the soup to 165 degrees F on the stove over medium-low heat or in the microwave.
Nutrition
Tried this recipe?
If you made this recipe, leave a comment and star rating to let others know how it turned out.More Cozy Soups to Try
For another chilly evening, these comforting soups are perfect for your dinner rotation.
