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Sweet Potato Soup Recipe

Sweet Potato Soup is comfort in a bowl. It’s creamy without using cream and an easy, cozy soup recipe you’ll enjoy in the cooler months. 

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 6
Calories: 476 kcal
Course: Soup
Cuisine: American

Ingredients

  • 8 oz bacon (about 6 strips) chopped into 1/2-inch strips, *see notes for vegetarian soup
  • 1 medium onion diced (about 1 cup)
  • 2 garlic cloves minced
  • 1 large celery rib diced (1 "stick" of celery)
  • 2 lbs sweet potatoes (3 medium) peeled and chopped into 1-inch pieces
  • 3 sprigs fresh thyme 3 or 1/2 tsp dried thyme
  • 4 cups reduced sodium chicken broth
  • 14 oz canned coconut milk* (shake well before opening), divided
  • 1 1/2 tsp fine sea salt or more to taste
  • 1/4 tsp freshly ground black pepper or to taste
  • 2 Tbsp parsley to garnish optional

Instructions

    Cup of Yum
  1. In a large pot, or Dutch Oven, over medium heat, cook bacon in it's own fat until crisp (8-10 min). Remove with a slotted spoon to a paper towel-lined plate. Leave 3 Tbsp oil in the pot; discard excess or leave it in there for a more flavorful soup.
  2. Add chopped onion, and celery and cook 4 min or until soft, stirring occasionally, then add 2 pressed garlic cloves and saute another minute.
  3. Stir in diced sweet potatoes, thyme,* salt and pepper. Now pour in 4 cups chicken broth, partially cover, and simmer for 20 min or until sweet potatoes are easily pierced with a fork. Remove and discard the thyme stems.
  4. Puree soup until smooth using an immersion blender or use a high-powered blender and blend in batches. Return soup to pot and stir in 12 oz coconut milk, reserving a bit for garnish, then season with more salt and pepper to taste if desired. Return to a boil, then remove from heat. Serve garnished with a drizzle of coconut milk, crispy bacon and parsley.

Notes

  • *How to keep your soup from boiling-over - Place a wooden mixing spoon across one side of your pot and place your lid over it. This way, the lid won't hang over the edge and drip onto the stove, and the lid won't shut unexpectedly and cause your pot to boil over.*For Vegetarian Soup - omit the bacon and use olive oil to sautee the veggies.*For a lower-fat soup, you can also use "original" coconut milk in refrigerated cartons. *Thyme Sprigs can be added whole with the stem - there's no need to strip the leaves off. Remove the stems before blending the soup. If using dried thyme, add it to taste since it can have a more robust flavor profile.
  • use "original" coconut milk in refrigerated cartons. *Thyme Sprigs can be added whole with the stem - there's no need to strip the leaves off. Remove the stems before blending the soup. If using dried thyme, add it to taste since it can have a more robust flavor profile.

Nutrition Information

Calories 476kcal (24%) Carbs 39g Protein 12g (24%) Fat 32g (49%) Saturated Fat 19g (95%) Polyunsaturated Fat 3g Monounsaturated Fat 8g Trans Fat 0.05g Cholesterol 25mg (8%) Sodium 979mg (41%) Potassium 953mg (27%) Fiber 7g (28%) Sugar 10g (20%) Vitamin A 21631IU (433%) Vitamin C 10mg (11%) Calcium 77mg (8%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 476

% Daily Value*

Calories 476kcal 24%
Carbs 39g
Protein 12g 24%
Fat 32g 49%
Saturated Fat 19g 95%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 8g 40%
Trans Fat 0.05g 3%
Cholesterol 25mg 8%
Sodium 979mg 41%
Potassium 953mg 20%
Fiber 7g 28%
Sugar 10g 20%
Vitamin A 21631IU 433%
Vitamin C 10mg 11%
Calcium 77mg 8%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.