Description
This creamy sweet potato soup is a comforting and flavorful dish perfect for any season. Made with tender sweet potatoes, aromatic onions, celery, and a hint of smoked paprika, it’s blended into a smooth, velvety soup. Optional additions of sour cream and heavy cream add richness and depth, making it ideal as a hearty starter or light meal.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion, chopped
- 3 sticks celery, chopped
- 4 cloves garlic, minced
- 4 cups chicken broth or vegetable broth, plus more as needed
- 2 pounds sweet potatoes, peeled and chopped
- 1 teaspoon smoked paprika
Optional Creamy Additions
- 1/3 cup sour cream (optional)
- 1/2 cup heavy or whipping cream (optional)
- Salt and pepper to taste
Instructions
- Sauté Aromatics: Add olive oil and butter to a soup pot over medium-high heat. Sauté the chopped onion and celery for 7 to 10 minutes until they’re lightly browned and softened, creating a flavorful base for the soup.
- Add Garlic: Stir in the minced garlic and cook for 30 seconds to release its aroma without letting it burn.
- Simmer Sweet Potatoes: Pour in the broth, then add the peeled and chopped sweet potatoes along with smoked paprika. Bring the mixture to a boil over high heat, then cover the pot partially and reduce heat to let it simmer rapidly for 25-30 minutes, or until the sweet potatoes are tender and easy to pierce with a fork.
- Blend Soup: Carefully blend the soup using an immersion blender directly in the pot or transfer in batches to a regular blender. Allow the soup to cool slightly before blending to avoid splattering. Blend until smooth and creamy.
- Finish and Season: Stir in the sour cream and heavy cream if using, then season the soup with salt and pepper to taste. If the soup is too thick, thin it out with additional broth until you reach your preferred consistency. Adjust cream and seasoning as needed.
Notes
- You can substitute chicken broth with vegetable broth to make the soup vegetarian.
- For a vegan version, omit the sour cream and heavy cream or replace with coconut cream or dairy-free alternatives.
- The soup can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove or in the microwave, stirring occasionally.
- If using a regular blender, blend the soup in batches to avoid overflow and burns.
