Sweet Potato Soup

Name: Sweet Potato Soup
Prep time: 15 min
Cook time: 33 min
Total time: 48 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 tablespoon unsalted butter; 1 medium leek, white and light-green parts only, halved, rinsed, and thinly sliced; 2 celery stalks, chopped; 2 large sweet potatoes, peeled and cut into 1 1/2-inch pieces; 4 cups low-sodium chicken or vegetable broth; 1/2 teaspoon kosher salt, plus more to taste; 1/4 teaspoon freshly ground black pepper; 1/4 cup toasted chopped pecans, optional, for serving; Plain yogurt or cream and fresh thyme, optional, for serving

Published November 9, 2026

Cooking Club Team · 2026-11-09 · 48 min

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Creamy sweet potato soup with toasted pecans, yogurt, thyme, and black pepper

This easy sweet potato soup blends naturally sweet vegetables with leeks, celery, and savory broth for a silky, comforting bowl.

Toasted pecans add crunch, while a swirl of yogurt or cream makes an optional rich finish.

Prep: 15 min · Cook: 33 min · Total: 48 min

Cuisine: American-inspired · Course: Soup

THE RECIPE

Sweet Potato Soup Recipe Card

Prep15 min

Cook33 min

Total48 min

Servings4

Ingredients

1 tablespoon unsalted butter
1 medium leek, white and light-green parts only, halved, rinsed, and thinly sliced
2 celery stalks, chopped
2 large sweet potatoes, peeled and cut into 1 1/2-inch pieces
4 cups low-sodium chicken or vegetable broth
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper
1/4 cup toasted chopped pecans, optional, for serving
Plain yogurt or cream and fresh thyme, optional, for serving

Instructions

Melt the butter in a large saucepan over medium heat. Add the leek and celery and cook, stirring often, until the leek is translucent, about 3 minutes.
Add the sweet potatoes and broth and bring to a boil. Reduce the heat to low, cover, and simmer until the sweet potatoes are very tender, about 25 to 30 minutes.
Blend the soup until completely smooth with an immersion blender, or carefully purée it in batches in a countertop blender.
Return the soup to the pan if needed and warm gently. Season with salt and black pepper, then serve with toasted pecans and optional yogurt and thyme.

Tips for Silky Sweet Potato Soup

Rinse the leek thoroughly between its layers to remove hidden grit.
Cut the sweet potatoes into even pieces so they soften at the same rate.
Blend for at least a full minute for the smoothest texture.
If the soup is too thick, add warm broth a little at a time.

Substitutions and Variations

Use vegetable broth and olive oil for a vegan version. Add ginger, curry powder, smoked paprika, or cayenne for a different flavor profile. Coconut milk can replace the yogurt garnish for a dairy-free finish.

Storage and Reheating

Refrigerate the soup in a covered container for up to 4 days. Reheat gently on the stovetop, adding broth or water if it thickens. Freeze without the garnishes for up to 3 months and thaw overnight in the refrigerator.

Frequently Asked Questions

Can I roast the sweet potatoes first?

Yes. Roasting deepens their flavor. Add the cooked sweet potatoes after sautéing the leek and simmer for about 10 minutes before blending.

Can I leave the soup chunky?

Yes. Blend only part of the soup or mash the sweet potatoes with a potato masher for a more rustic texture.

What can replace pecans?

Try toasted pumpkin seeds, walnuts, croutons, or crispy chickpeas.

By Cooking Club Team

Prepared with AI assistance. Review ingredient amounts, cooking times, and food-safety guidance before cooking.

Featured image: AI-generated food photography.

Soup Blended Sweet Potatoes Vegetarian option