I used to love making potato soup, clam chowder, and other potato-based soups and stews. Now that we don’t eat white potatoes very often, I hadn’t made any of them in years. I found my old potato soup recipe when I was cleaning out my cabinets, and decided to try a sweet potato version instead.
The results were amazing, and I didn’t miss the white potatoes at all! Here’s how to make it:
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How to Make Creamy Sweet Potato Soup
Soup is already pretty healthy, so it’s easy to make substitutions that make the recipe really nutrient-dense. I used sweet potatoes instead of white potatoes for higher nutrients and to avoid the inflammatory nature of white potatoes. To avoid the soup becoming overly sweet, I also used a winter squash.
To cook the sweet potatoes and squash, I either peel, dice, and then boil them, or roast them in the oven and then peel and dice them when they’re cooked. The second option is a great choice if you have the time because the flavor is fantastic and it’s much easier to peel and cut them up that way.
After the sweet potatoes and squash are cooked and diced I puree half of them with stock, coconut milk for creaminess, and spices. The spice mixture adds depth and flavor. Black pepper and cayenne give this soup a bit of a bite, while garlic, basil, and thyme meld the flavors beautifully.
I add the remaining sweet potatoes and squash cubes to the pureed soup and add a pound of whatever protein I have around as well. Leftover chicken works great and ground beef, sausage, and bacon can all be cooked and added really quickly.
If you are a potato soup person, try this recipe!
Easy Freezer to Table Tip
I have to be very organized to get healthy meals on the table 3 times a day. One of the ways I’m able to do this is by prepping meals ahead of time and sticking them in the freezer for a later meal. Soups are a great choice for freezing. They are easy to make in bulk, easy to freeze, and easy to reheat!
Here’s how to do it:
- Cool soup to room temperature.
- Divide soup into freezer-safe containers (I prefer glass). Don’t overfill as the soup will expand as it freezes.
- Label and freeze for up to 1 month.
Take it out of the freezer the night before you want to serve the soup. This helps it thaw before reheating. If you’re in a hurry and you have stored the soup in glass, you can place the glass container in a bowl of room temperature water (not hot) to help with thawing.

Loaded Sweet Potato Soup Recipe
Servings
Nutrition
Notes
- Don't throw out those squash seeds! Toss them with a little olive oil and spices and roast at 325°F until crunchy for a delicious and nutrient-dense snack or soup topping.
- You may want to try roasting the squash and sweet potato in the oven to make peeling easier and to give your soup a deeper flavor. Just skip the boiling step in the directions and proceed directly to pureeing.
What’s your favorite soup? Share below!
This recipe is sooo good. My family had a little trouble with it being spicy, but it might be because I made the potato portion with the spices earlier in the day so the spices had time to steep. Maybe next time I’ll lighten up on the peppers.
Thank you, Katie, for taking the time to do what you do. You have been my go-to for healthy foods and products for several years. Ps. The marshmallows are SO fun!
At what temperature and for how long should I roast the squash and sweet potatoes for? Thanks!
What would you recommend as a meat substitute for the protein?
There’s not a good protein substitute for the meat…
I added salt, a touch of nutmeg, little pepper, and cinnamon. Yum!
Thnx so much for your wonderful recipes! Need them, love them, hope they all remain on your website forever and ever!
This soup was delightful! In Taiwan we have already started getting summer heat but for some reason today was right back to being chilly and gray, so I decided to try out this recipe. My husband is a huge fan of sweet potatoes, and luckily they have been all over every produce market and stand lately. Next time I might use just one onion as the flavor was a bit strong for my preference, but still darn tasty! Thanks for sharing it with us 🙂