Description
Creamy Sweet Potato Soup is a warm, comforting dish perfect for cozy dinners. This hearty American soup combines tender sweet potatoes with aromatic spices and a rich, velvety texture from heavy cream, making it a crowd-pleasing meal that is both nourishing and delicious.
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 large white onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp salt
- 1 tsp black pepper
- 2 lb sweet potatoes, peeled and cut into 1-inch cubes
- 5 cups chicken stock
- 2/3 cup heavy cream, divided (half for the soup and half for garnish)
Optional Garnishes
- Crispy fried onions
- Fresh chopped herbs
Instructions
- Heat fats: Heat the olive oil and unsalted butter in a large Dutch oven or soup pot over medium heat, creating the flavor base of the soup.
- Sauté onions: Add the diced white onions and cook for 8-10 minutes, stirring occasionally, until they are softened and lightly golden, which develops sweetness and depth.
- Add spices and garlic: Stir in the minced garlic, cumin, salt, and black pepper. Cook for 1 minute until fragrant, allowing the spices to bloom.
- Add sweet potatoes and broth: Add the peeled, cubed sweet potatoes and pour in the chicken stock. Stir all ingredients together and bring the mixture to a boil to start cooking the potatoes.
- Simmer: Reduce heat to low, cover the pot, and simmer for 20-25 minutes or until the sweet potatoes are tender enough to be pierced with a fork.
- Blend or mash soup: Turn off the heat. Use a potato masher to mash the sweet potatoes directly in the pot for a rustic texture, or use an immersion blender to purée the soup until smooth and creamy.
- Add cream: Stir in half of the heavy cream into the warm soup. If the cream has cooled the soup too much, gently warm it for 2-3 minutes over low heat to bring it back to serving temperature.
- Season to taste: Taste the soup and adjust salt and pepper if needed to enhance the flavors.
- Serve and garnish: Ladle the soup into bowls, garnish with the remaining heavy cream, and optionally sprinkle with crispy fried onions and fresh chopped herbs for added texture and freshness.
Notes
- Use an immersion blender for a silky smooth soup or a potato masher for a chunkier texture to suit your preference.
- Chicken stock can be substituted with vegetable broth to make the soup vegetarian.
- For a dairy-free alternative, replace heavy cream with coconut milk or a plant-based cream.
- Adjust seasoning at the end as the sweetness of the potatoes can vary.
- The soup can be made ahead and reheated gently on the stove, stirring in extra cream or stock as needed.