sweet potato and potato soup recipe

Written BySheba G Updated On
sweet potato and potato soup recipe
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The Best sweet potato and potato soup recipe

I love making this sweet potato and potato soup because it is so simple and comforting. My kids actually ask for it all the time, which is a huge win in our house. The sweetness of the sweet potatoes balances perfectly with the earthy flavor of regular potatoes, and it is packed with vitamins and fiber, so I feel good about serving it for a weeknight dinner or a cozy weekend lunch. This soup is creamy without being heavy, and it always makes the kitchen smell amazing. It is one of those recipes that I know I can count on to please everyone, and it is easy to throw together even on a busy day.

Sweet Potato and Potato Soup

Sweet Potato and Potato Soup

4.7 from 1041 votes

A creamy and comforting soup made with sweet potatoes and regular potatoes. This easy recipe is perfect for a hearty meal and is full of flavor and nutrients.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Main Ingredients

2 tablespoons olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
2 medium sweet potatoes, peeled and cubed
2 medium Yukon Gold potatoes, peeled and cubed
4 cups vegetable broth
1 cup whole milk or heavy cream
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika (optional)

👨‍🍳Directions

1Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
2Add the minced garlic and cook for 1 minute more until fragrant.
3Add the cubed sweet potatoes and potatoes to the pot. Stir to coat with the onion mixture.
4Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes until the potatoes are fork tender.
5Remove the pot from heat. Use an immersion blender to puree the soup until smooth. If using a regular blender, let the soup cool slightly and blend in batches.
6Return the soup to low heat and stir in the milk or cream, salt, pepper, and smoked paprika if using. Heat through for 2-3 minutes.
7Taste and adjust seasoning as needed. Serve hot with crusty bread or a simple salad.

🔧Equipment

Large pot or Dutch oven
Wooden spoon
Immersion blender or regular blender
Measuring cups and spoons
Cutting board and knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

For a vegan version, use coconut milk or cashew cream instead of dairy. You can also add a pinch of cayenne pepper for heat.

Watch Video Of How Sweet Potato and Potato Soup Works

This sweet potato and potato soup is always a good idea because it is so easy to make and everyone loves it. It works perfectly for a simple family dinner or for when you have guests over and want something warm and satisfying. I hope you give it a try and it becomes a favorite in your home too.

❓ Frequently Asked Questions About Sweet Potato and Potato Soup

1. Can I use only sweet potatoes or only regular potatoes?

Yes, you can use just one type of potato. Using both gives a nice balance of sweetness and earthiness, but the soup will still be delicious if you use all sweet potatoes or all Yukon Gold potatoes.

2. How do I make this soup thicker or thinner?

For a thicker soup, use less broth or add an extra potato. For a thinner soup, add more broth or a little milk after blending. You can also adjust the consistency by adding water.

3. Can I make this soup ahead of time?

Yes, this soup stores well. Let it cool completely, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stove or in the microwave. You may need to add a splash of broth or milk when reheating as it thickens.

4. Is this soup gluten free?

Yes, as written this recipe is naturally gluten free. Just make sure your vegetable broth is certified gluten free if you have celiac disease or a sensitivity.

5. Can I freeze this soup?

Yes, you can freeze it for up to 3 months. Let it cool completely, then transfer to freezer safe containers. Thaw in the refrigerator overnight and reheat gently. The texture may be slightly different after freezing, but it will still taste great.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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