Sweet Potato Soup

I’m trying out lots of new soup recipes. So far, I’m happy with the carrot soup I tried a few weeks ago, and I’ve been making it nonstop. Next step: sweet potato soup! I found this recipe on Greatist. I used 3 1/2 cups of chicken broth instead of 4, and the soup came out very thick. I might add the additional 1/2 cup next time. It has a very comforting autumn-like butternut squash soup flavor.


  • 2 T olive oil
  • 1 small onion, diced
  • 1-2 tsp salt (I used 1 tsp)
  • Black pepper (I used 1/4 tsp)
  • 1 shallot, diced (I omitted this)
  • 1/2 tsp cinnamon
  • 2 cloves garlic, minced
  • 3-4 sweet potatoes, about 2 pounds, peeled and cut into 1-inch cubes (I used 3 potatoes)
  • 4 cups chicken broth (I used 3 1/2 cups)
  • 1 tsp paprika


  1. In a large soup pot, heat the olive oil over medium heat and add the onions. Saute the onions until they are soft and fragrant, about 5-10 minutes. Stir in the salt and pepper.
  2. Add the minced garlic and saute another 1-2 minutes.
  3. Stir in the sweet potatoes, chicken broth, cinnamon, and paprika. Bring to a boil and then reduce heat and simmer, covered, for 30 minutes, or until potatoes are soft when pierced with a fork (this took about 45 minutes for me).
  4. Using an immersion blender, puree the soup. I found it easier to start off with the immersion blender and then pour the half-pureed soup into a large blender, since the potato chunks can be difficult to break up with the immersion blender.



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