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Sweet Potato Soup

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5 – Add Cream & Adjust Seasoning: Stir in cream or butter for a rich, velvety texture. Taste and adjust seasoning as needed.
  6. 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.