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Sweet Potato Soup is a creamy bowl of comfort food goodness! It’s easy to make with the savory flavors of ginger and garlic. Add cheese to give the soup more body and flavor. 

Sweet Potato Soup in a white bowl topped with cream and green onions.
  • What is the difference between a sweet potato and a yam?

    In America the terms “Sweet Potato” and “Yam” are used interchangeably and refer to that potato looking thing with the red skin and orange flesh. Yet, you have probably seen something else in the grocery store labeled sweet potato with a light yellow skin, while your orange flesh variety is labeled yams. Guess what? Both of them are sweet potatoes!

    The kind of sweet potatoes you think of as yams are simply dark skinned sweet potatoes. You won’t commonly come across true yams in an American grocery store. True yams have brown or black skin and the flesh is either red, purple, or off white. Crazy, huh? You thought you’ve been eating yams all these years!
  • How many sweet potatoes are in 2 pounds?

    Sweet potatoes naturally grow in a variety of shapes and sizes. We have found that it takes about 3 larger sweet potatoes to equal 2 pounds, or 6 medium to small sweet potatoes. It’s a good idea to use the scale in your grocery store to weigh out ingredients like sweet potatoes and potatoes.

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Sweet Potato Soup in a white bowl topped with cream and green onions.
Simple Sweet Potato Soup is easy to make with the savory flavors of ginger and garlic. Add cheese to give the soup more body and flavor. 
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 25 minutes
  • 1 tablespoon olive oil
  • 1 white onion diced
  • 3 cloves minced garlic
  • 2 tablespoons freshly grated ginger
  • 2 pounds sweet potatoes peeled, cut into bite sized pieces
  • 4 cups low sodium vegetable broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon white or black pepper
  • 1 cup shredded cheddar cheese
  • 2 tablespoons sliced green onions or chives optional
  • Place a large soup pot on the stove over medium high heat. Add in olive oil and onion and saute until tender, about 7 minutes. Add in garlic and ginger and saute 1 minute more. 
  • Add in sweet potatoes and season with salt and pepper. Pour in vegetable broth and bring to a boil over high heat. Once boiling, reduce the heat to medium and simmer until sweet potatoes are tender, about 10-15 minutes. 
  • Transfer the soup mixture to a blender and blend in batches until smooth, or use an immersion blender.
  • Return to a pot over low heat and add in the cheddar cheese. Stir until melted. Taste and add more salt if desired. Serve topped with green onions or chives. 


Calories: 247kcal | Carbohydrates: 35g | Protein: 7g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 1022mg | Potassium: 570mg | Fiber: 5g | Sugar: 9g | Vitamin A: 21993IU | Vitamin C: 6mg | Calcium: 188mg | Iron: 1mg
Course: Soup
Cuisine: American
Keyword: Sweet Potato Soup
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October 10, 2017 4:01 pm

This is incredible! I just made it tonight – my fiance said it’s his new favorite soup. Served alongside steak and some of our leftover challah from last week’s Shabbat meal. I will most definitely make this again and again. 5 out of 5 stars! I am bad about not seasoning during the cooking process, and I swear that made all the difference with this soup. Thank you for a great recipe, and a great cooking tip.

June 24, 2020 5:16 pm

5 stars

Gini Ihrig
January 4, 2019 12:34 pm

Sometimes I add some pumpkin and cut back on the sweet potatoes. This also adds a little more body to the soup

Sherry R.
September 7, 2020 12:17 pm

5 stars
Can this be made in a slow cooker? I like to make soups when having large dinner parties (during non- pandemic times) but use the slow cooker to free up my stove. If so, how would I need to adjust the recipe? Love your recipes, Rachel!

January 13, 2020 12:42 pm

5 stars
OMG! This is so delicious.

Great recipe. Added some celery whilst it was simmering and took it out before blending the soup.

February 18, 2015 9:05 pm

Love roast veggie soups like this. The colour of it is just incredible!

February 14, 2015 5:47 am

Love the way you layer the flavors here, instead of blending them. Also, cauliflower and sweet potato are an interesting juxtaposition. Very creative! 🙂

February 14, 2015 12:42 am

I really like soups like this with sweet potato or other orange veggies as the base. I would make a pot just for myself and eat it for lunch all week long. YUM!

February 13, 2015 8:59 pm

What a gorgeous soup! Such a vibrant color. Perfect for this cold weather we're having!

February 13, 2015 6:18 pm

Oh yum! This soup looks incredibly rich and creamy! I can't ever get enough of sweet potatoes. I think I need to invest in an immersion blender!

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