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–+ servings
Sweet Potato Soup in a white bowl with pumpkin seeds, paprika, and a swirl of cream as garnishes.
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Sweet Potato Soup

This Sweet Potato Soup recipe is easy to make with a healthy mix of vegetables and a savory broth that's loaded with warm, cozy flavors!
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Soup
Cuisine: American
Servings: 6 people
Calories: 367kcal
Author: Stephanie

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
US Customary - Metric

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, half and half, and bouillon. 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

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.
Nutritional information is an estimate and is per serving. There are 6 servings in this recipe.

Nutrition

Calories: 367kcal | Carbohydrates: 42g | Protein: 12g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 53mg | Sodium: 1468mg | Potassium: 767mg | Fiber: 6g | Sugar: 14g | Vitamin A: 24712IU | Vitamin C: 8mg | Calcium: 308mg | Iron: 1mg