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Sweet Potato Soup Recipe
This creamy sweet potato recipe is super comforting for Fall.
Prep Time
25 mins
Cook Time
25 mins
Total Time
55 mins
Servings: 4 servings
Calories: 542 kcal
Course:
Main Course , Appetizer
Cuisine:
American
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.
Cup of Yum
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.
Nutrition Information
Calories
542kcal
(27%)
Carbohydrates
37g
(12%)
Protein
11g
(22%)
Fat
39g
(60%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
4g
Monounsaturated Fat
14g
Trans Fat
0.3g
Cholesterol
86mg
(29%)
Sodium
1123mg
(47%)
Potassium
763mg
(22%)
Fiber
6g
(24%)
Sugar
10g
(20%)
Vitamin A
22634IU
(453%)
Vitamin C
13mg
(14%)
Calcium
117mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 542
% Daily Value*
| Calories | 542kcal | 27% |
| Carbohydrates | 37g | 12% |
| Protein | 11g | 22% |
| Fat | 39g | 60% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 86mg | 29% |
| Sodium | 1123mg | 47% |
| Potassium | 763mg | 16% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 22634IU | 453% |
| Vitamin C | 13mg | 14% |
| Calcium | 117mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.