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Sweet Potato Soup Recipe

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4.3 from 8 reviews

This creamy and comforting Sweet Potato Soup is a perfect blend of tender sweet potatoes, aromatic leeks, onions, and warm cumin, simmered to perfection and blended smooth. Finished with a touch of cream and garnished with crunchy toppings, this hearty soup makes a delicious and nutritious meal for any season.

Ingredients

Base Ingredients

  • 2 tbsp extra virgin olive oil
  • 30g / 2 tbsp unsalted butter (or more oil)
  • 2 onions, diced
  • 2 leeks, white and pale green part only, quartered, cut into 1cm / 1/2″ slices
  • 2 garlic cloves, chopped

Main Ingredients

  • 1 kg / 2 lb sweet potato, peeled, quartered lengthwise, cut into 2cm / 0.8″ chunks
  • 1 tbsp cumin powder
  • 1.25 litre / 1.25 quarts chicken or vegetable stock, low sodium
  • 1.5 tsp cooking / kosher salt
  • 1 tsp black pepper

Finishing Ingredients

  • 1/3 cup cream (any type) or an extra knob of butter
  • Something to drizzle or dollop – extra virgin olive oil, cream, yogurt, or sour cream
  • Something crunchy – flatbread strips, croutons, pistachios, pepitas, or crispy fried shallots

Instructions

  1. Sauté aromatics: Heat the extra virgin olive oil and melt the butter in a large heavy-based pot over medium heat. Add the diced onions, sliced leeks, and chopped garlic. Cook for about 5 minutes until the vegetables are softened and fragrant.
  2. Add sweet potatoes and cumin: Stir in the sweet potato chunks and cumin powder. Cook for another 3 minutes while stirring regularly to combine flavors and slightly toast the cumin.
  3. Simmer: Pour in the chicken or vegetable stock, then season with salt and black pepper. Bring the mixture to a gentle simmer over medium heat. Let it cook uncovered for about 20 minutes, or until the sweet potatoes are very tender when pierced with a fork.
  4. Blend the soup: Remove the pot from heat. Using a hand-held stick blender, carefully blend the soup until smooth and creamy. If you don’t have a stick blender, puree the soup in batches using a countertop blender, then return it to the pot.
  5. Finish with cream: Stir the cream into the smooth soup to enrich its texture and flavor. Adjust seasoning if needed.
  6. Garnish and serve: Ladle the hot soup into bowls. Drizzle with your choice of yogurt, cream, or extra virgin olive oil. Sprinkle with something crunchy like crispy flatbread strips, pistachios, or croutons for added texture and visual appeal. Serve immediately.

Notes

  • The leeks used are just the white and pale green parts, cleaned thoroughly to remove grit.
  • Using low sodium stock allows better control over the final saltiness of the soup.
  • The crunchy garnish options enhance the soup with contrasting texture—flatbread strips, pistachios, or crispy shallots work beautifully.
  • If using a regular blender to puree, be cautious when blending hot liquids to avoid splattering; blend in batches if necessary.

Find it online: https://lauracooks.com/sweet-potato-soup-recipe/