Easy Sweet Potato Soup
This creamy sweet potato soup is perfect for warming you up with its hearty flavors and easy preparation. Plus, the crispy bacon and pumpkin seeds on top add an irresistible crunch.
Suitable for gluten-free diets.
Want to save this Recipe?
Enter your email below and get it sent straight to your inbox. Along with recipes & tips every week!
If you are craving a soup that is creamy, a little spicy, and packed with flavor? Then, you need to make this sweet potato soup recipe. It’s loaded with sweet potatoes, carrots, leeks, and a hint of ginger, making it hearty and delicious. Perfect for a cozy dinner or a comforting Fall lunch.
Table of Contents
Sweet Potato Soup
We love enjoying a bowl of this velvety soup on a chilly evening. The sweet potatoes and carrots bring a natural sweetness, while the leeks and ginger add a subtle kick that keeps you coming back for more. Plus, the hearty texture of the blended vegetables makes each spoonful so satisfying. The stick to your bones type of meal.
And let’s not forget the toppings and fresh bread for dipping into this comfort food. Crispy bacon pieces add a savory crunch, while the pumpkin seeds offer a great crunch. Pair it with a slice of warm, crusty bread, and you’ve got a great meal.
If you love soup then check out this beet soup and this creamy crockpot tomato soup too.
Ingredient Notes
- Sweet Potatoes – This is the main ingredient, providing a creamy texture and natural sweetness. Make sure to peel and chop them into uniform pieces for even cooking.
- Carrots – Adding extra sweetness and a subtle earthy flavor, carrots also contribute to the soup’s vibrant color. You can use two medium carrots or one large carrot, diced.
- Leeks – With a mild onion flavor, leeks add to the soup’s depth. Make sure to clean them thoroughly, as dirt can hide between the layers.
- Ginger – A small piece of shredded ginger adds a warm, slightly spicy kick that complements the sweetness of the vegetables.
- Garlic – Minced garlic provides a rich base. Four cloves should do the trick, but feel free to adjust based on your preference.
- Heavy Cream – This adds a luxurious creaminess to the soup. If you prefer a lighter version, you can substitute it with half-and-half or even coconut milk.
- Bacon – For a savory crunch, crispy bacon pieces are the perfect topping. Cook the bacon just before serving to keep it crispy.
- Pumpkin Seeds – These add extra crunch. Toast them lightly if you prefer a deeper flavor.
- Spices – Salt, black pepper, and red pepper flakes (or chili flakes for extra heat) season the soup perfectly. Adjust the amounts to your taste.
Handy Tip: Use Good Kitchen Tools!
For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Kitchen Tools on Amazon.
How To Make Sweet Potato Soup
Get complete ingredients list and instructions from the recipe card further below.
Step 1 – Add butter to a large saucepan. Stir in the onion and carrots, cooking for 5-7 minutes. Then, add the minced garlic and stir for one minute. Now, add sliced leek, salt, pepper, red pepper flakes, and shredded ginger. Stir over heat for 1-2 minutes.
Step 2 – Add the sweet potato and five cups of water. Bring to a boil, then cover with a lid and simmer over low heat for 25-30 minutes, until the sweet potato is fork-tender.
Step 3 – Blend the soup in batches until smooth. Before serving, cook the bacon until crispy and chop it into bite-size pieces.
Step 4 – Return the soup to the saucepan and stir in the heavy cream. Reheat if necessary, and adjust the salt to taste. Garnish and serve.
Bintu’s Tips
- When blending hot soup, fill the blender no more than halfway and use a kitchen towel to cover the lid. This allows steam to escape and prevents pressure buildup, avoiding any messy accidents.
- If the soup is too thick, thin it out with water or additional heavy cream. If it’s too thin, simmer it for a few more minutes to reduce and thicken.
- Cook the bacon just before serving to ensure it stays crispy. You can also bake it in the oven or air fryer for even crispiness and less mess.
- For extra flavor, sauté the ginger and garlic until fragrant before adding them to the soup.
- Make sure to chop all the vegetables into uniform pieces so they cook evenly.
- Garnish each bowl individually with bacon, pumpkin seeds, and parsley just before serving. This keeps the toppings fresh and prevents them from getting soggy.
Delicious Variations
- Vegetarian or Vegan – Skip the bacon and use vegetable broth instead of water for added flavor. Substitute the heavy cream with coconut milk or a plant-based cream for a vegan version.
- Make it Spicy – Increase the amount of red pepper flakes or add a diced jalapeño for extra heat. You can also drizzle some hot sauce on top before serving.
- Add Protein – Add cooked shredded chicken or turkey to the soup for an extra protein boost. This is a great way to use up leftovers from other meals.
Prep And Storage
- Prep Ahead – Chop all the vegetables. Store them in separate airtight containers in the fridge for up to 2 days.
- Store – Store any leftover soup in an airtight container in the fridge for up to 3 days. Reheat it gently on the stove, adding a splash of water or cream if needed to adjust the consistency.
- Freeze – Freeze the soup in individual portions using airtight containers or freezer bags. It will keep well in the freezer for up to 3 months. Thaw overnight in the fridge and reheat on the stove, adding a bit of water or cream to reach the desired consistency.
FAQs
Adding milk or cream to soup depends on the texture and flavor you like. Heavy cream will make the soup richer and creamier, while milk provides a lighter consistency.
The most significant ingredient of a soup is its base or broth. The broth sets the foundation for the soup’s flavor and consistency. It influences the overall taste and can make or break the outcome of the soup.
For a rich and luxurious texture, heavy cream is the best choice for soup due to its high fat content. If you prefer a lighter option, half-and-half or light cream will still add creaminess without being overly heavy. For dairy-free alternatives, coconut cream or plant-based creams like almond or cashew are great options.
Similar Recipes
- Instant Pot butternut squash soup
- Instant Pot potato soup
- Instant Pot carrot soup
- crockpot tomato soup
Serve With:
- Air Fryer Grilled Cheese Sandwich – This sandwich is perfect for dipping into the creamy soup, with its crispy crust.
- Instant Pot Chicken Tenders – If you want some added protein for a complete meal.
- Garlic Bread – This bread pairs beautifully with the soup. Who doesn’t love extra garlic?
Recommended Tools
- A saucepan is needed to make this hearty soup.
- Best ever sea salt flakes.
- Meal prep containers for storing leftovers.
- For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Kitchen Tools on Amazon.
Thank you for reading my sweet potato soup recipe post. And please come visit again as I continue to slice, dice and dream up affordable Air Fryer recipes, Instant Pot recipes, Southern Recipes, and more. Thanks for supporting Recipes from a Pantry, food blog.
Get The Sweet Potato Soup Recipe
Don’t forget to tag #recipesfromapantry on Instagram or Twitter if you try Sweet Potato Soup Recipe! It is really, really awesome for me when you make one of my recipes and I’d love to see it. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thank you for reading Recipes from a Pantry.
Sweet Potato Soup Recipe
Ingredients
- 2 tablespoons butter
- 2 (150g) medium carrots or one large carrot diced
- 1 (150g) yellow onion chopped
- 4 garlic cloves minced
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 (200g) leeks sliced
- ½ teaspoon red pepper flakes replace with ¼-½ tsp of chili flakes for a spicier soup
- 1 teaspoon of ginger
- 1 pound (450g) sweet potato peeled and roughly chopped
- 5 cups (1.2L) water
- ½ cup (120ml) heavy cream plus extra for serving
- 8 ounces (225g) bacon optional, to garnish
- parsley to garnish
- pumpkin seeds to garnish
Instructions
- Add butter to a large saucepan over medium heat. Stir in the chopped onion and cubed carrots, cooking for 5-7 minutes until the onion is soft. Add the minced garlic and stir for one minute.
- Add the sliced leek, salt, pepper, red pepper flakes, and shredded ginger. Stir over heat for 1-2 minutes.
- Add the sweet potato and five cups of water. Bring to a boil, then cover with a lid and simmer over low heat for 25-30 minutes, until the sweet potato is fork-tender.
- Blend the soup in batches until smooth. Return the soup to the saucepan and stir in the heavy cream. Reheat if necessary, and adjust the salt to taste.
- Before serving, cook the bacon until crispy and chop it into bite-size pieces. Serve the sweet potato soup hot, garnished with crispy bacon pieces, fresh parsley, and pumpkin seeds.
Video
Notes
- When blending hot soup, fill the blender no more than halfway and use a kitchen towel to cover the lid. This allows steam to escape and prevents pressure buildup, avoiding any messy accidents.
- If the soup is too thick, thin it out with water or additional heavy cream. If it’s too thin, simmer it for a few more minutes to reduce and thicken.
- Cook the bacon just before serving to ensure it stays crispy. You can also bake it in the oven or air fryer for even crispiness and less mess.
- For extra flavor, sauté the ginger and garlic until fragrant before adding them to the soup.
- Make sure to chop all the vegetables into uniform pieces so they cook evenly.
- Garnish each bowl individually with bacon, pumpkin seeds, and parsley just before serving. This keeps the toppings fresh and prevents them from getting soggy.
- Storage – Store any leftover soup in an airtight container in the fridge for up to 3 days.
OMG yes. 8 pieces. sorry