Sweet potato soup is a creamy comfort food that warms you up nicely on a brisk day. The vitamin packed sweet potatoes make a wholesome soup with an intoxicating blend of spices for a soup the whole family will love. Thanks to the Instant Pot, you can get this on the table and into their bellies in no time at all!
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Sweet Potato Soup Recipe Video
Sweet potato soup
This super simple, dump and stir recipe offers the best flavors of fall.
It is naturally vegetarian and very easy to make vegan with only a minor adjustment!
Our recipe doesn’t use carrots as filler. Instead, you get the great sweetness and rich flavor of sweet potato. And to make this superfood soup even better, we use sage and nutmeg to give it a great taste of fall in every bite!
It’s warm and comforting in every bite and perfect for those cool fall days when you just need a little bit of cozy in a bowl.
Sweet Potato Soup Ingredients
When you want the best sweet potato soup, here’s what you need to get:
- Butter or olive oil - If you want to make it vegan, use olive oil instead of butter.
- Yellow onion
- Garlic
- Grated ginger
- Sweet potatoes
- Sage
- Nutmeg
- Vegetable Broth - If you prefer, you can use plain water for this instead.
- Salt
- Cracked pepper
For garnish on each bowl, we use:
- Table cream - For a vegan version, you can omit the table cream or use a vegan friendly cream like coconut cream or milk.
- Freshly cut chives or parsley - These add a nice freshness to the soup.
When we serve the soup, we often pair it with some grilled vegetables, dark bread, or sandwiches.
How to make sweet potato soup in Instant Pot
First, set the Instant Pot on saute mode and melt the butter in the inner pot. Once melted, add the onions, ginger, and garlic and then sauté until they soften. This should only take a minute or two.
Next, add the sweet potatoes, sage, nutmeg, salt, black pepper, and broth. Give the soup a quick stir and turn off the saute function.
Before placing the lid on top, use your spoon to loosen any onions that may have gotten stuck to the bottom of the pot. Next, close the lid, set the seal to venting, and pressure cook for 8 minutes followed by a natural pressure release.
Carefully open the lid and then use an immersion blender or stand mixer to mix the soup until it is smooth and velvety. Finally, pour the soup into bowls, garnish with table cream, and chives or fresh parsley.
Homemade Sweet Potato Soup Stove top recipe
If you don’t have an Instant Pot, here’s what you can do to make this creamy fall soup.
First, melt the butter in a medium or large stock pot. Once melted, add the onions, ginger, and garlic and then sauté them over medium heat until they soften. This should only take 3 to 4 minutes.
Next, add the sweet potatoes, sage, nutmeg salt, black pepper, and broth. Give the soup a quick stir and increase the heat to medium high. Bring the soup to a boil and then reduce heat. Once boiling, reduce heat and allow the soup to simmer for about 15 to 20 minutes.
When the potatoes are soft, carefully use an immersion blender or stand mixer to mix the soup until it is smooth and velvety. If you don’t have an immersion blender, you can carefully pour the soup into a high power blender and mix until smooth.
Finally, pour the soup into bowls, garnish with table cream, and chives or fresh parsley.
Pro tips and tricks
When you make this sweet potato soup recipe, you can try these tips and tricks to make the smoothest, creamiest soup.
- Before blending, use a fork to test make sure the potatoes are tender and easy to pierce. If they are not, give them a few extra minutes of cooking until you can easily stab the potato pieces up with a fork.
- Make sure to not fill it too much if you use a stand blender. If needed, you can mix it in two batches.
- Use a roux or slurry to thicken the soup if needed. See below for more details on thickening the soup.
What kind of potatoes are best for sweet potato soup
Picking a sweet potato can be a bit confusing. A lot of stores label sweet potatoes as yams or sweet potatoes interchangeably. Here’s what you should look for when selecting potatoes for the soup:
- A smooth, bruise free skin or outside. Rougher skinned potatoes tend to have more starch and create a less smooth soup.
- Red or orange colored skins tend to have the smoothest, creamiest texture and least amount of starch.
Vegan, gluten-free, dairy free options
Sweet potato soup is really easy to modify to fit your dietary needs!
For people following a vegan diet, all you need to do is use oil instead of butter. And for garnish, you can use coconut cream or milk. These are also great options if you need to keep a dairy-free diet as well.
Our soup is naturally gluten free, which means you don’t need to do anything special for your diet. Of course, you will want to skip the bread or use a gluten free variety, which we strongly recommend to help get every last drop of the soup!
How can you freeze sweet potato soup?
Whether you make a big batch or just have left overs, you can definitely freeze the soup for up to about 3 months. To freeze, ladle the soup into a freezer safe container and seal it tightly.
When you are ready to serve, allow it to thaw in the fridge overnight. Once it has thawed, you can microwave the soup for a few minutes or until warmed through. Or you could place the soup in a pot and heat over medium low heat until warmed through.
As it reheats, you should stir it on occasion to help prevent burning and ensure even heating.
How to thicken sweet potato soup
If your soup is not as thick as you would like or hope, you can easily fix it! Here are a couple of easy ways to thicken the soup.
- Combine 2 tablespoons of cornstarch or all purpose flour with ¼ cup of cool water. Once the slurry is completely dissolved, pour the mixture into the soup and use the SAUTE function to bring it to a boil. Allow to boil for a minute and then turn off the heat. The soup should thicken as you stir it.
- Another way to thicken the soup is to add a roux. A roux is an even mix of fat with flour. To make a roux, melt 2 tablespoons of butter or heat 2 tablespoons of olive oil in a small saucepan. Once it is heated, whisk in 2 tablespoons of flour. Heat and keep mixing it until the flour and butter are well combined, a darker color, and has a bit of a nutty smell. Finally, pour or scrap the roux into the soup and mix it in right after removing the lid.
- In a real pinch, you could try to stir in instant potato mix. You can start with about a half cup of mix and add more as needed. To add it, after the soup has finished cooking, stir in the mix and then recover the soup and let it rest for about 5 minutes. The soup should thicken during this time.
Keep in mind, adding a roux, slurry, or instant potatoes can slightly change the flavor. Fortunately, the change is usually minimal so you might not notice any difference.
Recipe variations
Sweet potato soup has a pretty mellow flavor, which means you can alter the flavor and ingredients with small changes in ingredients. Here are a few variations you could try:
- Instead of a fall flavor, you can try adding in a curry paste to spice up the soup a bit. Just omit the nutmeg and sage.
- Add in a cup of carrots before pressure cooking. This will add a bit of sweetness and additional nutrients to the soup.
- You can also add other veggies, like green or red bell peppers, to give a slight flavor change to the soup.
- If you have pumpkin seeds, you could roast some in your oven and place them on top as a garnishment.
Serving suggestions
This fall soup pairs well with a few different options. When you are ready to serve, here are some of our suggestions:
- Serve with dark bread, crusty ciabatta bread, sourdough, or even naan or roti if you like! These help to soak up all the delicious soup!
- Top with chives and fresh parsley for an added fresh flavor.
- Mix in some table cream, coconut cream, or your favorite dairy product to help give the soup an even creamier texture.
- Top with freshly roasted pumpkin seeds, croutons, or other seeds to give the soup a bit of a crunch.
Storing suggestions
When you make the soup, you might find you have leftovers. Or maybe you really want to make a big batch so that you can serve it a few times for dinner or lunch. Either way, you can easily store the soup in an airtight container.
Before storing, allow the soup to cool and then pour or ladle it into an airtight container. You should be able to store the soup in the fridge for up to about 5 days.
It is best to not store soup that has cream mixed in already. It won’t stay as well.
Let us know what you think
If you make this delicious sweet potato soup recipe, let us know how it went! When you make this, be sure to take a pic and tag us on Instagram @dbellyrulesdmind or Facebook @thebellyrulesthemind!
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Sweet Potato Soup Recipe
Sweet Potato Soup Recipe
Sweet potato soup is a creamy comfort food that warms you up nicely on a brisk day. The vitamin packed sweet potatoes make a wholesome soup with an intoxicating blend of spices for a soup the whole family will love. Thanks to the Instant Pot, you can get this on the table and into their bellies in no time at all!
Ingredients
- Butter or olive oil 2 tbsp
- Yellow onion diced 1 cup
- Garlic 4 cloves
- Grated ginger, 1 tbsp
- Sweet potatoes 2 large
- Sage 4 leaves
- Nutmeg ½ tsp
- Vegetable Broth / Water 2 cups
- Salt 1 tsp
- Cracked pepper ½ tsp
For Garnish on each bowl
- 1 teaspoon table cream or coconut cream
- 1 teaspoon freshly cut chives or parsley
- Pair with some grilled vegetables and dark bread
Instructions
How to make sweet potato soup in Instant Pot
First, set the Instant Pot on saute mode and melt the butter in the inner pot. Once melted, add the onions, ginger, and garlic and then sauté until they soften. This should only take a minute or two.
Next, add the sweet potatoes, sage, nutmeg, salt, black pepper, and broth. Give the soup a quick stir and turn off the saute function.
Before placing the lid on top, use your spoon to loosen any onions that may have gotten stuck to the bottom of the pot. Next, close the lid, set the seal to venting, and pressure cook for 8 minutes followed by a natural pressure release.
Carefully open the lid and then use an immersion blender or stand mixer to mix the soup until it is smooth and velvety. Finally, pour the soup into bowls, garnish with table cream, and chives or fresh parsley.
Homemade Sweet Potato Soup Stove top recipe
If you don’t have an Instant Pot, here’s what you can do to make this creamy fall soup.
First, melt the butter in a medium or large stock pot. Once melted, add the onions, ginger, and garlic and then sauté them over medium heat until they soften. This should only take 3 to 4 minutes.
Next, add the sweet potatoes, sage, nutmeg salt, black pepper, and broth. Give the soup a quick stir and increase the heat to medium high. Bring the soup to a boil and then reduce heat. Once boiling, reduce heat and allow the soup to simmer for about 15 to 20 minutes.
When the potatoes are soft, carefully use an immersion blender or stand mixer to mix the soup until it is smooth and velvety. If you don’t have an immersion blender, you can carefully pour the soup into a high power blender and mix until smooth.
Finally, pour the soup into bowls, garnish with table cream, and chives or fresh parsley.
Notes
- Before blending, use a fork to test make sure the potatoes are tender and easy to pierce. If they are not, give them a few extra minutes of cooking until you can easily stab the potato pieces up with a fork.
- Make sure to not fill it too much if you use a stand blender. If needed, you can mix it in two batches.
- Use a roux or slurry to thicken the soup if needed. See below for more details on thickening the soup.
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