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Creamy Sweet Potato Soup

A hearty and easy main dish soup recipe that’s perfect for colder weather. This creamy sweet potato soup is a delicious vegetarian recipe everyone will love!

sweet potato soup in white bowl
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Perfect Fall Soup

I just love this time of year because I enjoy cooking and eating a warm bowl of soup. As soon as the weather gets cooler, this recipe is one of the first on my list, along with hearty vegetable soup, minestrone and creamy tomato basil soup.

I have a new found love for sweet potatoes. I just love how healthy they are and how delicious they taste. I’ve tried baking and roasting them, but had never used them in a soup.

The best part about this sweet potato soup recipe is that it can be made in one pot with little cleanup. It’s a healthy and delicious comfort meal that is perfect for the season! It’s loaded with flavorful veggies and has a warm, creamy taste. It tastes amazing on it’s own, or served with my favorite fall salad. So yummy!

chopped sweet potatoes, onion and celery in a large pot

How to Make Sweet Potato Soup

  • Cook the veggies. First, I started by chopping up a white onion, celery stocks, and fresh garlic. Then the prepared vegetables are softened in a large pot with melted butter over medium-high heat.
  • Add sweet potatoes and spices. Next, you add the star of the soup, diced sweet potatoes, along with the vegetable stock, ground nutmeg and a cinnamon stick. Bring the ingredients to a boil over high heat, then let simmer until the sweet potatoes are fork tender, which is about 20 minutes.
  • Blend and add cream. Once all the vegetables are cooked and tender, you can use an immersion blender to puree the mixture. I worked in small batches in my high speed blender. Once the vegetables are pureed, stir in the whipping cream, milk, salt, and pepper to taste. Heat the soup back up on the stove and garnish with chopped chives is desired.

Boost the Flavor

There’s nothing stopping you from playing around with the spices in this recipe to enhance the flavor even more. A sprinkle of curry powder, fresh minced ginger or paprika would add a fun boost of flavor to the soup. I sometimes add another clove of garlic or some fresh leeks too.

bowl of creamy sweet potato soup with pepper on top

Favorite Toppings

You can’t forget the toppings! I like to add a drizzle of cream, chopped chives and some pepitas (pumpkin seeds) for an added crunch. This soup would also taste delicious topped with cornbread croutons!

Make It Vegan!

With a few simple swaps, you can easily turn this vegetarian dish into a vegan recipe. Simply sauté the veggies with olive oil instead of butter and use full fat coconut milk in place of the milk and heavy cream.

Can You Freeze Sweet Potato Soup?

Yes, you can freeze this sweet potato soup. Soups that contain a cream or milk base can sometimes separate when freezing, so I would just add a little bit of fresh cream when reheating.

If planning on freezing the whole batch, you could also just make the soup without the milk/cream, freeze, then add it in when warming back up.

sweet potato soup in white bowl on counter

More Comforting Soup Recipes:

sweet potato soup in white bowl on counter

Sweet Potato Soup Recipe

4.94 from 15 votes
A hearty and easy main dish soup recipe that's perfect for colder weather. This creamy sweet potato soup is a delicious vegetarian recipe everyone will love!
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hr 5 mins
Servings: 8


  • 2 Tablespoons butter
  • 1 medium onion , chopped
  • 2 celery ribs , chopped
  • 1 teaspoon minced garlic , 2 cloves chopped
  • 1 1/2 pounds sweet potatoes , about 2 large orange-flesh sweet potatoes
  • 4 cups vegetable stock
  • 1 cinnamon stick
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup whipping cream
  • 3/4 cup milk
  • Salt , to taste
  • Pepper , to taste


  • Cut the sweet potatoes into 1-inch cubes. Set aside.
  • Melt the butter in a large, stock pot over medium-high heat. Add the chopped onions and sauté for 3 to 4 minutes, then add the celery and sauté for 5 more minutes until softened. Then add the garlic and cook a minute more.
  • Add sweet potatoes, vegetable stock, cinnamon stick and nutmeg. Add salt and pepper to taste. Increase the heat to high and bring to a boil. Reduce heat to a simmer and simmer uncovered until the sweet potatoes can be easily pierced with a fork, about 20 minutes.
  • Remove cinnamon stick. Use an immersion blender to purée the soup or work in batches and purée the soup in a standing blender. Place back in the pot and the add the cream and milk. Heat on medium until it's heated through. Salt and pepper to taste.
  • Ladle into bowls and drizzle a little more cream on top if desired.
    sweet potato soup


Make vegan: Swap the butter for olive oil and use full fat coconut milk in place of heavy cream and milk. 

Calories: 148kcal | Carbohydrates: 22g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 563mg | Potassium: 376mg | Fiber: 3g | Sugar: 7g | Vitamin A: 12603IU | Vitamin C: 4mg | Calcium: 71mg | Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Course: Soup
Cuisine: American
Author: Jamielyn Nye

Did you make this recipe? Don’t forget to give it a star rating below!

Photography and recipe contributed by Katie from Purely Katie.

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