This healthy sweet potato soup is rich, savory, and naturally creamy. It makes a nourishing weeknight main or an elegant first course for a special meal.
Almost every week I make a big pot of soup to enjoy with buttery oven-grilled cheese sandwiches or slabs of cornbread. Vegetable-based soups are one of the simplest ways I’ve found to get my kids to eat their vegetables, and this sweet potato version is my daughters’ favorite.
Ingredients
This soup is easy to make and relies on pantry staples: sweet potatoes, leek (or onion), garlic, broth and water. A small amount of cinnamon, nutmeg, chili powder and a bay leaf add warm, inviting flavor. The recipe is flexible—see the variations section for ideas.
How to make sweet potato soup
Begin by gently sautéing leeks and garlic until they are tender. Add cinnamon, chili powder and nutmeg for warmth, then add the diced sweet potatoes. Cover with a combination of broth and water (or just water if you prefer) and simmer until the potatoes are soft.
Puree the soup until smooth using a stick blender or a regular blender. Adjust the consistency with extra water or broth if needed. For each serving, consider swirling a little heavy cream or coconut milk into the bowl and topping with toasted pecans or pumpkin seeds for texture.
Easy soup variations
This recipe is really a technique you can adapt. Swap the leek for a sweet onion, add fresh ginger, or change the spices—curry powder, cumin, Aleppo pepper or cayenne all work well. You can also substitute cubed butternut squash for the sweet potatoes to make a squash soup instead.
Serving suggestions
This sweet potato soup is elegant enough for a dinner party starter and simple enough for a cozy Tuesday night. Serve it with oven-grilled cheese sandwiches or cornbread for a comforting meal.
Soup making tips:
- Puree the soup with a regular blender or a stick blender. Both work well; just be careful when blending hot liquids.
- Because the recipe is simple, season it well with salt and freshly ground black pepper. Adjust spices to taste.
- Use cubed butternut squash instead of sweet potatoes for a different but equally delicious result.
- The flavors marry over time—this soup keeps well in the refrigerator for up to 5 days and freezes for longer storage.
- If you prefer a richer texture, replace 1 cup of the broth or water with coconut milk, regular milk or cream.
Other soups to try:
-
Easy Vegetable Potage Soup with Cheesy Baguettes
-
Chicken Noodle Soup from Scratch in Under an Hour
-
Butternut Squash Soup with Coconut Milk & Curry (Vegan)
-
Vitamix Tomato Soup
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Healthy Sweet Potato Soup
This rich, savory and nutritious soup is perfect for chilly evenings. It’s a flexible method—swap leeks for sweet onion or change the spices to suit your taste. The soup simmers quickly and is lovely served with grilled cheese or cornbread. For a vegetarian version, water works well in place of broth, or use a light vegetable broth. Swirl in cream or coconut milk for extra richness when serving.
Ingredients
- 3 tablespoons butter or olive oil
- 1 large leek, white and light green parts only, chopped
- Salt and freshly ground black pepper, to taste
- 2 garlic cloves, chopped
- 1/2 teaspoon cinnamon
- 1/4 teaspoon chili powder
- Pinch freshly grated nutmeg
- 1 bay leaf
- 2 1/2 pounds sweet potatoes (about 2 large), peeled and chopped
- 3 cups chicken or vegetable broth
- 3 cups water
To serve
- Heavy cream or coconut cream, for swirling (optional)
- Chopped toasted pecans or pumpkin seeds (optional)
Instructions
- Melt the butter in a large pot over medium heat. Add the leek and season with salt and pepper. Cook, stirring occasionally, until softened, about 3 minutes.
- Stir in the garlic, cinnamon, chili powder, nutmeg and bay leaf. Cook until fragrant, about 30 seconds. Add the sweet potatoes and season with more salt and pepper. Stir to coat with the spices. Pour in the broth and water, bring to a boil, then reduce to a simmer and cook until the sweet potatoes are tender, about 10 minutes.
- Remove and discard the bay leaf. Puree the soup with a blender or stick blender until smooth. Add more water or broth to reach your desired consistency. Taste and adjust seasoning with salt, pepper or additional spices.
- To serve, drizzle with heavy cream or coconut cream if desired and sprinkle with chopped toasted pecans or pumpkin seeds.
Notes
Do Ahead: The soup keeps in the refrigerator for up to 5 days or can be frozen for up to 2 months. Thin with water when reheating if needed.
Tips:
- Blend hot soup carefully; work in batches if using a regular blender.
- Season generously—salt and pepper are essential.
- Swap sweet potatoes for butternut squash for an alternate flavor.
- For a richer soup, replace 1 cup of the liquid with coconut milk, regular milk or cream.
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