Southern Sweet Potato Soup
Warm up your soul with this velvety Southern Sweet Potato Soup, a comforting blend of earthy sweet potatoes, aromatic spices, and a hint of sweetness. This cozy dish combines creamy textures with the bold flavors of cinnamon, nutmeg, and optional cayenne pepper for a subtle, spicy kick. Simmered to perfection with rich chicken or vegetable broth, sautéed onions, and a splash of heavy cream, this soup is both decadent and wholesome. Ready in under an hour, it’s perfect for weeknight dinners or holiday starters, and pairs beautifully with crusty bread. Garnished with fresh parsley, this Southern-inspired sweet potato soup is as visually stunning as it is delicious—your ideal bowl of comfort food!
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Recipe Information
Ingredients
- 4 medium (about 2 pounds) sweet potatoes
- 2 tablespoons unsalted butter
- 1 large (diced) yellow onion
- 3 cloves (minced) garlic
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tablespoons light brown sugar
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon (optional) cayenne pepper
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 2 tablespoons (for garnish) chopped fresh parsley
Instructions
Peel and dice the sweet potatoes into roughly 1-inch cubes. Set them aside.
In a large pot or Dutch oven, melt the unsalted butter over medium heat.
Add the diced yellow onion and sauté for 5-7 minutes, or until translucent.
Stir in the minced garlic and cook for an additional minute, until fragrant.
Add the diced sweet potatoes to the pot and pour in the chicken or vegetable broth. Bring the mixture to a boil over high heat.
Reduce the heat to medium-low, cover, and let the soup simmer for 20-25 minutes, or until the sweet potatoes are fork-tender.
Using an immersion blender, purée the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and purée until smooth, then return it to the pot.
Stir in the heavy cream, light brown sugar, ground cinnamon, ground nutmeg, cayenne pepper (if using), salt, and black pepper. Cook the soup over low heat for 5 minutes, stirring occasionally, until well combined and heated through.
Taste and adjust the seasonings as necessary, adding more salt or spices according to your preference.
Ladle the soup into serving bowls and garnish with chopped fresh parsley.
Serve hot with crusty bread or crackers for a comforting meal.
Nutrition Facts
Calories |
4365 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.9 g | 137% | |
| Saturated Fat | 62.6 g | 313% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 7906 mg | 344% | |
| Total Carbohydrate | 787.7 g | 286% | |
| Dietary Fiber | 114.4 g | 409% | |
| Total Sugars | 197.7 g | ||
| Protein | 63.9 g | 128% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1275 mg | 98% | |
| Iron | 27.3 mg | 152% | |
| Potassium | 666 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
