Description
This rich and creamy Sweet Potato Soup combines tender sweet potatoes with savory vegetables and a blend of warming spices. Enhanced with cheddar cheese and a hint of apple, this comforting soup is perfect for chilly days and offers a delightful balance of sweet and savory flavors.
Ingredients
Scale
Vegetables and Fruits
- 1 yellow onion (diced)
- ¾ cup carrots (diced)
- 2 celery stalks (diced)
- 3 cloves garlic (minced)
- 2 lbs. sweet potatoes (about 3 large potatoes, peeled and cubed)
- 1 apple (peeled and cubed)
Liquids and Dairy
- 5 ½ cups chicken broth
- ¾ cup half and half (or coconut milk)
- 2 tablespoons butter
- 1 ½ cups cheddar cheese (shredded)
Seasonings and Others
- ½ teaspoon salt
- 1 teaspoon soy sauce
- 1 teaspoon apple cider vinegar
- ½ chicken bouillon cube
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon mustard powder
- ½ teaspoon smoked paprika
- ¼ teaspoon pepper
- 1 pinch cayenne pepper
- 1 pinch nutmeg
Instructions
- Sauté Vegetables: Heat 2 tablespoons of butter over medium heat in a large pot. Add diced onions, carrots, and celery. Season with ½ teaspoon salt and toss to combine. Cook gently for 15 to 20 minutes, stirring occasionally, allowing the vegetables to soften and caramelize slightly to build a deeper flavor base.
- Add Aromatics and Seasonings: Stir in minced garlic, 1 teaspoon soy sauce, 1 teaspoon apple cider vinegar, and the dried herbs and spices (½ teaspoon each of oregano, thyme, mustard powder, smoked paprika; ¼ teaspoon pepper; and a pinch each of cayenne and nutmeg). Cook for an additional 2 minutes to release the aromas and blend flavors.
- Incorporate Potatoes and Apple: Peel and cut the sweet potatoes and apple into ¾-inch cubes. Add them to the pot and stir well to coat. Let the mixture heat through for 10 minutes uncovered, allowing the flavors to meld.
- Add Liquids and Simmer: Pour in 5 ½ cups chicken broth, ¾ cup half and half (or coconut milk), and crumble in ½ chicken bouillon cube. Bring the mixture to a boil, then reduce the heat to a simmer. Partially cover the pot and cook for 20 minutes or until the sweet potatoes are fork tender.
- Blend the Soup: Remove the pot from heat. Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a blender and blend until creamy, then return to the pot.
- Add Cheese and Final Simmer: Place the pot back over low heat. Gradually sprinkle in the shredded cheddar cheese, stirring continuously until the cheese melts and the soup thickens to your desired consistency. Remember, the soup will continue to thicken as it cools and when stored.
- Serve: Once the soup reaches the ideal thickness and is hot throughout, ladle into bowls and serve immediately for a comforting meal.
Notes
- If you prefer a vegan or dairy-free version, substitute half and half with coconut milk and use a plant-based cheese alternative or omit cheese.
- For extra depth, roasting the sweet potatoes before adding them can enhance the flavor.
- Adjust the cayenne pepper to taste for more or less heat.
- The soup can be stored in the refrigerator for up to 4 days and thickens when chilled—add a bit of broth when reheating if needed.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: sweet potato soup, creamy soup, comforting soup, autumn recipes, cheesy soup, vegetable soup
