Get my Cookbooks! Sweet Potato Soup
This Sweet Potato Soup recipe is easy to make with a healthy combination of vegetables and a savory broth that’s loaded with cozy fall flavors!
Sweet Potato Soup
This Sweet Potato Soup recipe encompasses all of the flavors of fall in a warm and delicious bowl! It has subtle hints of apple and nutmeg, complimented by savory cheddar cheese and a perfect combination of seasonings. The vegetables include onions, carrots, celery, and of course- sweet potatoes, which all pack in the nutrition. You won’t want to put your spoon down!
Be sure to check out my PRO TIPS below!
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.
Soften onions, carrots, and celery in butter until slightly caramelized. Add garlic, soy sauce, apple cider vinegar, and seasonings. Add the potatoes and the apple and simmer for 10 minutes.
Add chicken broth and half and half (or coconut milk). Bring to a boil, then reduce to a simmer until the potatoes are fork tender, about 20 minutes.
Use an immersion blender to blend the soup until smooth, or transfer to a blender in batches. Sprinkle in cheddar cheese over low heat. Serve once desired thickness is obtained.
Pro Tips
- Shred the cheese from a block to ensure it melts and tastes the best. I use Cracker Barrel Sharp Yellow Cheese, a variety of cheese options work well, including gouda!
- Don’t add the cheese if the soup is too hot; it can separate and create a grainy consistency. Low heat is best.
- Coconut milk is great in this, feel free to get a can of it in the baking aisle for a smaller quantity. Half and half is great as well.
- Vegetable broth can be used to make this vegetarian.
- Garnish options include pumpkin seeds (as shown in my photos), chopped bacon, chives or green onions, sunflower seeds, or croutons!
Storage
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This soup freezes and reheats very well.
- The consistency thickens up as the soup cools and during storage, consider adding a little broth as needed when reheating.
Tools For This Recipe
(Amazon affiliate links*)- Check out all of my kitchen essentials here.
- 4-quart Dutch oven– This is the one pictured in this recipe.
- Spice Rack– This is the one I have, a very efficient way to measure out seasonings.
- Magnetic Measuring Spoons– These keep my drawer nice and organized.
- Box Cheese Grater– Freshly shred/grate your cheese for soups and sauces whenever possible.
- Immersion Blender– A handy tool for blending things with easy cleanup.
- 16 oz. storage containers. I use these to store/freeze my soups. They have 8 oz. sizes as well. They’re stackable, leak proof, and dishwasher/microwave safe.
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Try These Next
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- Peach Chicken
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- Apple Pork Chops
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- Peach Cobbler
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- Tomato Basil Pasta
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- Chickpea Soup
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- Sun-Dried Tomato Pasta
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Sweet Potato Soup
Ingredients
- 2 tablespoons butter
- 1 yellow onion, diced
- ¾ cup carrots, diced
- 2 celery stalks
- ½ teaspoon salt
- 3 cloves garlic, minced
- 2 lbs. sweet potatoes, about 3 large potatoes
- 1 apple
- 1 teaspoon soy sauce
- 1 teaspoon apple cider vinegar
- 5 ½ cups chicken broth
- ¾ cup half and half, or coconut milk
- ½ chicken bouillon cube
- 1 ½ cups cheddar cheese, shredded
Seasonings
- ½ teaspoon EACH: dried oregano, thyme, mustard powder, smoked paprika
- ¼ teaspoon pepper
- 1 pinch EACH: cayenne, nutmeg
Instructions
- Heat butter over medium heat and add the onions, carrots, and celery. Season with salt and toss to combine. Soften for 15-20 minutes, this allows the onions/carrots to caramelize slightly and develop a deeper flavor.
- Add the garlic, soy sauce, apple cider vinegar, and seasonings and cook for 2 minutes.
- Peel the potatoes and the apple and cut them into 3/4-inch cubes. Add them to the pot and stir to combine. Heat through for 10 minutes, uncovered.
- Add the chicken broth and half and half. Bring to a boil, then reduce to a simmer. Cover partially and simmer for 20 minutes, or until the potatoes are fork tender.
- Remove from heat. Use an immersion blender to blend the soup until smooth, or transfer to a blender in batches.
- Return to low heat and gradually sprinkle in the cheese. Simmer until your desired thickness is obtained, it continues to thicken the longer it simmers. Note that it becomes thicker as it cools and during storage as well. Serve!
Notes
- Shred the cheese from a block to ensure it melts and tastes the best. I use Cracker Barrel Sharp Yellow Cheese, a variety of cheese options work well, including gouda!
- Don’t add the cheese if the soup is too hot; it can separate and create a grainy consistency. Low heat is best.
- Coconut milk is great in this, feel free to get a can of it in the baking aisle for a smaller quantity. Half and half is great as well.
- Vegetable broth can be used to make this vegetarian.
- Garnish options include pumpkin seeds (as shown in my photos), chopped bacon, chives or green onions, sunflower seeds, or croutons!
Storage:
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This soup freezes and reheats very well.
- The consistency thickens up as the soup cools and during storage, consider adding a little broth as needed when reheating.
Nutritional information is an estimate and is per serving. There are 6 servings in this recipe.
Nutrition
