Nothing says comfort quite like a velvety bowl of Cream of Sweet Potato Soup. Brimming with natural sweetness and kissed with warm spices, this soup has become my go-to when I want something both nourishing and luxuriously creamy. Whether you’re cozying up on a chilly night or hosting friends for a festive meal, its beautiful golden color and delicate balance of flavors always impress. Each spoonful bursts with the earthy charm of sweet potatoes, subtle undertones of nutmeg, and just a hint of peppery kick — making it a dish that effortlessly bridges the gap between homey and gourmet. And best of all, it’s incredibly straightforward to prepare!

Cream of Sweet Potato Soup Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Cream of Sweet Potato Soup comes from its simplicity — each ingredient carries its weight, either enhancing the color, deepening the richness, or rounding out the flavor. Before you know it, you’ll have a pot of comfort that tastes like it took hours (but really didn’t!).

3 large sweet potatoes: These are the star; their natural sweetness and creamy texture set the foundation for the soup.
3 (14 ounce) cans low-sodium chicken broth: This gives the soup its savory backbone; opt for low-sodium so the flavors balance perfectly.
¼ cup brown sugar, or more to taste: Brown sugar boosts the sweet potatoes’ flavor and adds a lovely, caramel-like depth.
½ teaspoon salt, or to taste: Essential for brightening up all the flavors without overpowering the soup.
¼ teaspoon ground nutmeg: Nutmeg adds warmth and an aromatic hint that pairs beautifully with sweet potatoes.
1/8 teaspoon black pepper, or to taste: Just a touch for balance; freshly cracked black pepper offers best results.
1 pinch cayenne pepper, or to taste: This brings a subtle bit of heat that livens up every spoonful.
⅓ cup heavy cream: The secret to ultimate silkiness and that luscious, rich finish we all crave in a cream soup.

How to Make Cream of Sweet Potato Soup

Step 1: Bake the Sweet Potatoes

Start by preheating your oven to 350 degrees F and sliding the sweet potatoes straight onto the oven rack. Baking them for about an hour and a half allows all their sugars to caramelize, turning them soft and intensifying their flavor. This simple step is what unlocks that dreamy texture and deep sweetness in your finished soup.

Step 2: Cool and Peel the Potatoes

Once they’re fork-tender, pull them out and let them cool just enough to handle. Gently peeling them is surprisingly easy — the skins almost slip off. You’ll be left with vibrant orange flesh, ready and waiting for the blender.

Step 3: Blend with Broth

Place the peeled sweet potatoes into your blender, working in batches if needed. Pour in chicken broth as you go, just enough to help the mixture whirl into a silky-smooth purée. Don’t worry if it looks thick; you’ll have a chance to adjust the texture later on the stove.

Step 4: Simmer and Spice

Transfer your puréed mixture into a large saucepan over medium-high heat. Bring it to a gentle simmer, then turn the heat to medium-low. Stir in the brown sugar, salt, nutmeg, black pepper, and a pinch of cayenne. Cover and let those flavors mingle for ten minutes on low — this is where the soup gets its signature depth.

Step 5: Finish with Cream

Finally, take the pan off the heat and swirl in the heavy cream. Suddenly your soup transforms to a rich, gorgeous, satiny consistency. Give it a quick taste; add a bit more salt, pepper, or sugar if you like. That’s all it takes for a restaurant-worthy Cream of Sweet Potato Soup!

How to Serve Cream of Sweet Potato Soup

Garnishes

The right garnish can elevate your Cream of Sweet Potato Soup from satisfying to absolutely spectacular. A little dollop of sour cream or crème fraîche right in the middle adds tanginess and looks lovely against the orange base. For crunch, toss on some toasted pumpkin seeds, crispy bacon bits, or even a handful of homemade croutons. A sprinkle of fresh chives or a dusting of nutmeg lets you finish with a chef’s touch that’s both flavorful and visually stunning.

Side Dishes

This soup is filling, but it pairs beautifully with a fresh green salad or a crusty artisan bread — perfect for soaking up every bit of that creamy goodness. If you want a heartier meal, serve it alongside a rustic grilled cheese or a slice of herbed focaccia. The soup’s sweetness plays nicely with savory or tangy sides, so don’t be afraid to get creative.

Creative Ways to Present

Why not ladle your Cream of Sweet Potato Soup into tiny mugs or espresso cups for a fun appetizer at your next dinner party? Hollowed-out mini pumpkins or sweet potato skins make whimsical edible bowls (perfect for Halloween or Thanksgiving!). Or, create a swirl with herb oil or pesto on top for an elegant, restaurant-style presentation that’ll wow your guests.

Make Ahead and Storage

Storing Leftovers

Leftover Cream of Sweet Potato Soup stores beautifully. Allow it to cool thoroughly, then transfer it to an airtight container. It will keep in the fridge for up to four days, making it perfect for lunches or quick dinners. The flavors actually deepen as it rests, so day-two soup is often even tastier.

Freezing

Yes, you can freeze it! Simply leave out the cream if you’re planning to freeze, and add it after reheating for best texture. Spoon the cooled soup into freezer-safe containers or zip-top bags, leaving a little room for expansion. It’ll keep well for up to three months. Thaw in the refrigerator overnight before reheating.

Reheating

To reheat, pour the soup into a saucepan over gentle heat, stirring occasionally until it’s steaming hot. If it thickened in the fridge, a splash of broth or water will bring it back to your preferred consistency. Add the cream at the last minute if you waited to include it, and taste for seasoning before serving.

FAQs

Can I make Cream of Sweet Potato Soup vegetarian?

Absolutely! Swap the chicken broth for vegetable broth with low sodium, and you’ll have a gorgeous vegetarian-friendly version. The flavor stays sweet and hearty, perfect for plant-based eaters.

What if I don’t have a blender?

No worries! You can use an immersion blender right in your saucepan, or mash the sweet potatoes as finely as possible with a potato masher for a more rustic texture. Either way, your Cream of Sweet Potato Soup will be delicious.

Can I use yams instead of sweet potatoes?

Yams and sweet potatoes look alike but offer different flavors and textures. For this recipe, stick with true sweet potatoes for their creamy, sweet profile. Yams will work in a pinch, but you may notice a starchier, less sweet result.

How spicy is this soup?

It has just a gentle warming heat from the cayenne, not an outright kick. If you’re sensitive to spice (or cooking for little ones), feel free to tone down or skip the cayenne entirely. Likewise, add a dash more for extra zip!

Can I make Cream of Sweet Potato Soup dairy-free?

Definitely! Substitute the heavy cream with coconut milk or your favorite non-dairy creamer. This tweak lends a subtle tropical note and keeps the soup lusciously creamy while making it fully dairy-free.

Final Thoughts

If you’re craving something irresistibly creamy, soul-warming, and just a little bit special, whip up a batch of Cream of Sweet Potato Soup. Whether you savor it on your own or share it with the people you love, this simple recipe will quickly earn a permanent spot in your cold-weather comfort food rotation. Give it a try — and don’t be surprised if it becomes your new favorite!