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Creamy Sweet Potato Soup

Creamy sweet potato soup is simmered in a 5-quart pot until the potatoes are fork-tender, then blended smooth and finished with heavy cream. The result is a velvety soup with a simple savory base of onion, garlic, and broth.
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Prep Time 15 minutes
Cook Time 29 minutes
Total Time 44 minutes
Servings: 6 servings
Course: Lunch
Cuisine: American
Calories: 315
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp unsalted butter
  • 1 yellow onion medium, diced
  • 2 cloves garlic minced
  • 2.5 lb sweet potatoes peeled and cut into 1-inch cubes
  • 4 cup low-sodium chicken or vegetable broth
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.75 cup heavy cream

Equipment

  • 1 5-quart pot
  • 1 immersion blender

Method
 

  1. Melt the butter in a 5-quart pot over medium heat.
  2. Add the onion and cook for 5 to 7 minutes, stirring occasionally, until softened.
  3. Add the garlic and cook for 30 seconds, stirring, until fragrant.
  4. Add the sweet potatoes, broth, salt, and pepper.
  5. Bring the mixture to a boil.
  6. Reduce the heat, cover, and simmer for 18 to 22 minutes, until the sweet potatoes are very tender when pierced with a fork.
  7. Remove the pot from the heat and blend the soup with an immersion blender until smooth.
  8. Stir in the heavy cream.
  9. Warm the soup over low heat for 2 to 3 minutes, without letting it boil.

Notes

For the smoothest texture, blend until no pieces of sweet potato remain. Refrigerate leftovers for up to 4 days. Freezing is possible for up to 3 months, though the soup may separate slightly when reheated. For a dairy-free variation, use plant-based butter and coconut cream.