Creamy Sweet Potato Soup

This rich and comforting Creamy Sweet Potato Soup is perfect for any occasion, offering a deliciously smooth texture and warm flavors.

Prep Time 15

Cook Time 50

Total Time 1 5

Course Soup

Cuisine American

Servings servings

Calories 179 kcal

2 tablespoons butter
1 medium onion, chopped (about 1 cup)
2 ribs celery, chopped
1 medium leek, sliced white and light green parts only
1 clove garlic, chopped (1 teaspoon)
1.5 pounds orange-flesh sweet potatoes, peeled and cut into 1-inch pieces (about 5 cups)
4 cups chicken stock store bought or homemade
1 stick cinnamon
¼ teaspoon ground nutmeg
¼ cup heavy cream
¾ cup milk
to taste Salt
to taste Pepper
¼ cup sour cream or plain yogurt

Melt the butter in a large, thick-bottomed pot over medium-high heat. Add the chopped onions and sauté for 3 to 4 minutes, then add the celery and leeks and sauté for 5 more minutes until softened. Add the garlic and cook a minute more.
Add the sweet potatoes, chicken stock, cinnamon stick, and nutmeg. Increase the heat to high and bring to a boil. Reduce to a simmer, and simmer uncovered until the sweet potatoes can be easily pierced with a fork, about 20 minutes.
Remove the cinnamon stick. Use an immersion blender to purée the soup or work in batches and purée the soup in a standing blender.
Add the cream and milk to the soup. Heat on medium until the soup is heated through. Add salt and pepper to taste.
Sprinkle with more black pepper and swirl some water-thinned sour cream or plain yogurt over the soup to serve.

For a dairy-free version, substitute stock for the cream and milk, and use olive oil instead of butter.

Serving: 1servingCalories: 179kcalCarbohydrates: 20gProtein: 6gFat: 9g

Keyword comfort food, Creamy Sweet Potato Soup, Fall Recipes, soup, Sweet Potatoes, Vegetarian

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