Warm, velvety, and packed with natural sweetness, Sweet Potato Soup is the ultimate comfort food for any season. This recipe transforms humble sweet potatoes into a luxurious, creamy bowl that’s both satisfying and nourishing. Whether you’re serving it for a family dinner or impressing guests at a casual gathering, this soup hits all the right notes — rich, flavorful, and irresistibly smooth. Say goodbye to boring soups and hello to a dish that feels like a hug in a bowl.

Table of Contents

Why You’ll Love This Recipe

Quick & Easy: From prep to table in about 45 minutes.
Simple Ingredients: Everyday pantry staples, with optional gourmet touches.
Perfect for Any Occasion: Cozy weeknight dinners, holiday starters, or casual entertaining.
Unbelievably Delicious: Creamy texture and balanced flavors from cumin, onions, and garlic.
Crowd-Pleaser: Even picky eaters will love the natural sweetness and comforting aroma.

What sets this soup apart is the perfect combination of sautéed aromatics and gently simmered sweet potatoes, finished with cream for richness and garnished with a crunchy topping for contrast. It’s not just soup — it’s a comforting experience.

Ingredients Needed

For the Soup Base

2 tbsp extra virgin olive oil
30g / 2 tbsp unsalted butter (or more olive oil if preferred)
2 onions, finely diced
2 leeks, white and pale green parts only, quartered and sliced 1 cm / ½″ thick
2 garlic cloves, chopped
1 kg / 2 lb sweet potatoes, peeled, quartered lengthwise, and cut into 2 cm / 0.8″ chunks
1 tbsp cumin powder
1.25 litres / 1.25 quarts low-sodium chicken or vegetable stock
1.5 tsp kosher or cooking salt
1 tsp black pepper
1/3 cup cream (any type) or an extra knob of butter

Garnishes

Drizzle: extra virgin olive oil, cream, yogurt, or sour cream
Crunchy topping: flatbread strips, croutons, pistachios, pepitas, or crispy fried shallots

How to Make Sweet Potato Soup

1. Sauté Aromatics

Heat the olive oil and butter in a large, heavy-bottomed pot over medium heat. Add onions, leeks, and garlic, cooking for about 5 minutes until softened and fragrant. Tip: Don’t rush — sautéing builds the flavor base that makes this soup unforgettable.

2. Cook Sweet Potatoes with Spices

Add the sweet potato chunks and sprinkle in the cumin powder. Stir for 3 minutes, allowing the spices to toast slightly and coat the potatoes evenly. This step enhances the earthy, sweet flavor of the potatoes.

3. Simmer in Stock

Pour in the stock, then season with salt and black pepper. Bring to a gentle simmer and cook uncovered for 20 minutes, or until the sweet potatoes are very tender. Visual cue: You should be able to pierce them easily with a fork.

4. Blend Until Smooth

Remove the pot from heat. Using a hand-held stick blender, blitz the soup until smooth and creamy. Mini-tip: If using a countertop blender, work in batches and let the soup cool slightly to avoid splatters.

5. Add Cream & Adjust Seasoning

Stir in the cream (or extra butter) for a rich, velvety finish. Taste and adjust seasoning if needed.

6. Garnish & Serve

Ladle the soup into bowls. Drizzle with yogurt, cream, or olive oil, then sprinkle your chosen crunchy garnish on top. Presentation tip: Pistachios and crispy flatbread strips add a beautiful texture contrast.

Serving and Storage Tips

Serving: Pair with warm crusty bread or a light salad for a complete meal.
Storage: Keep in an airtight container in the refrigerator for up to 3 days.
Freezing: Can be frozen for up to 2 months. Thaw overnight in the fridge and gently reheat on the stove.
Reheating: Warm slowly over low heat, stirring occasionally to maintain creaminess.

Helpful Notes

Spice Variation: Add a pinch of smoked paprika or chili flakes for a subtle kick.
Vegan Option: Replace butter and cream with olive oil and coconut milk.
Extra Flavor: A squeeze of fresh lemon juice or a sprinkle of fresh herbs (parsley, cilantro) brightens the soup.
Texture Tip: For a chunkier soup, reserve some sweet potato chunks before blending.

Creamy Sweet Potato Soup

Warm, velvety, and naturally sweet, this Creamy Sweet Potato Soup transforms simple ingredients into a comforting and nourishing meal. With a luscious texture, subtle spices, and a creamy finish, it’s perfect for cozy nights, elegant dinners, or any time you crave something soothing.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 bowls

Course: Dinner, LUNCH, Soup

Cuisine: Comfort Food, Vegetarian

Calories: 280

Ingredients Method Notes

Ingredients

For the Soup Base

2 tbsp extra virgin olive oil
30 g unsalted butter or more olive oil if preferred
2 medium onions finely diced
2 leeks white and pale green parts only, quartered and sliced 1 cm thick
2 cloves garlic chopped
1000 g sweet potatoes peeled and cut into 2 cm chunks
1 tbsp cumin powder
1.25 litres low-sodium chicken or vegetable stock
1.5 tsp kosher salt
1 tsp black pepper
0.33 cup cream or an extra knob of butter

Garnishes

extra virgin olive oil, cream, yogurt, or sour cream for drizzling
flatbread strips, croutons, pistachios, pepitas, or crispy shallots for topping

Method

Step 1 – Sauté Aromatics: Heat olive oil and butter in a large pot over medium heat. Add onions, leeks, and garlic, cooking for about 5 minutes until softened and fragrant. Do not rush this step — it builds the soup’s flavor base.
Step 2 – Cook Sweet Potatoes with Spices: Add sweet potato chunks and cumin powder. Stir for 3 minutes to coat evenly and toast the spices for deeper flavor.
Step 3 – Simmer in Stock: Pour in the stock, season with salt and pepper, and bring to a gentle simmer. Cook uncovered for about 20 minutes or until the sweet potatoes are tender enough to pierce with a fork.
Step 4 – Blend Until Smooth: Remove from heat. Use a stick blender to blend the soup until smooth and creamy. If using a countertop blender, allow to cool slightly and blend in batches.
Step 5 – Add Cream & Adjust Seasoning: Stir in cream or butter for a rich, velvety texture. Taste and adjust seasoning as needed.
Step 6 – Garnish & Serve: Ladle into bowls and drizzle with yogurt, cream, or olive oil. Top with your choice of crunchy garnish for added texture.

Notes

For a vegan version, use coconut milk instead of cream and replace butter with olive oil. Add smoked paprika or chili flakes for a subtle kick. For a chunkier texture, reserve some sweet potato pieces before blending. This soup is naturally gluten-free — just use gluten-free garnishes if needed.

Conclusion

This Sweet Potato Soup is more than a recipe — it’s a cozy, comforting bowl of flavor that’s both easy to make and endlessly satisfying. Creamy, subtly spiced, and topped with a crunchy garnish, it’s perfect for weeknights, dinner parties, or any time you crave warmth.

If you try this recipe, leave a comment and a star rating — I’d love to hear your thoughts! Share your version on social media and tag friends who need this cozy soup in their life. Question for you: What garnish combo did you choose — crunchy flatbread, nuts, or something else? Let us know below!

Frequently Asked Questions (FAQ)

Can I use a different type of potato?

Yes! While sweet potatoes provide natural sweetness and creaminess, you can substitute with butternut squash for a slightly different flavor.

How do I make this soup gluten-free?

This soup is naturally gluten-free. Just make sure any crunchy garnishes (like croutons or flatbread strips) are gluten-free.

Can I make this vegan?

Absolutely. Replace butter with olive oil and cream with coconut milk or a plant-based cream alternative.

Is this recipe freezer-friendly?

Yes! Store in airtight containers and freeze for up to 2 months. Reheat gently on the stove.

How thick should the soup be?

It should be creamy and pourable but thick enough to coat the back of a spoon. Adjust with stock or cream if needed.