Description
This Creamy Sweet Potato Soup combines sweet potatoes, onion, celery, garlic, smoked paprika, broth, sour cream, and heavy cream in a smooth and comforting soup. It is easy to prepare, ideal for make-ahead meals, and perfect for serving with bread, salad, or grilled cheese.
Ingredients
1 tablespoon olive oil
1 tablespoon butter
1 medium onion, chopped
3 celery stalks, chopped
4 garlic cloves, minced
4 cups chicken broth or vegetable broth, plus more as needed
2 pounds sweet potatoes, peeled and cut into 1-inch pieces
1 teaspoon smoked paprika
1/3 cup sour cream, optional
1/2 cup heavy cream or whipping cream, optional
Salt, to taste
Black pepper, to taste
Instructions
1. Heat the olive oil and butter in a large soup pot over medium-high heat.
2. Add the chopped onion and celery, then cook for 7 to 10 minutes until softened and lightly golden.
3. Stir in the minced garlic and cook for 30 seconds.
4. Pour in the broth, then add the sweet potatoes and smoked paprika.
5. Increase the heat and bring the soup to a boil.
6. Reduce the heat, cover the pot with the lid slightly open, and simmer for 25 to 30 minutes.
7. Check that the sweet potatoes are completely tender before blending.
8. Blend the soup with an immersion blender until smooth, or carefully transfer it to a countertop blender in batches.
9. Return the soup to low heat if you used a countertop blender.
10. Stir in the sour cream and heavy cream until fully combined.
11. Season with salt and black pepper.
12. Add more broth a little at a time if the soup is thicker than desired.
13. Taste and adjust the cream, sour cream, smoked paprika, salt, or pepper before serving.
Notes
Cut the sweet potatoes into evenly sized pieces no larger than 1 inch so they cook quickly and evenly.
Cook the onion and celery until lightly golden to create a deeper savory flavor.
Use a countertop blender for the silkiest texture, or use an immersion blender for convenience.
Let the soup cool slightly before blending it in a countertop blender.
Use full-fat sour cream and heavy cream for the smoothest consistency.
Reduce the heat before adding dairy to help prevent separation.
Replace chicken broth with vegetable broth for a vegetarian version.
For a dairy-free variation, replace the butter with olive oil and use full-fat coconut milk instead of sour cream and heavy cream.
Store the cooled soup in an airtight container in the refrigerator for up to 4 days.
Freeze the soup before adding dairy for the best texture.
Freeze in airtight containers for up to 3 months.
Thaw overnight in the refrigerator and reheat gently over medium-low heat.
Add a splash of broth while reheating if the soup has thickened.
Nutrition values are estimates and may vary according to the ingredients and serving size.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 424
- Sugar: 12 g
- Sodium: 1062 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 53 g
- Fiber: 8 g
- Protein: 6 g
- Cholesterol: 58 mg