This Loaded Creamy Sweet Potato Soup the perfect cozy, veggie-focused comfort food. It comes together simply in one pot, and is a delicious spin on classic potato soup.

The BEST Loaded Creamy Sweet Potato Soup

I LOVE a creamy loaded baked potato soup. I actually think it’s one of the first things I learned to make when I first started cooking on my own as a teenager. Loaded baked potatoes and loaded baked potato soup were always a huge hit with my family.

This Creamy Sweet Potato Soup is my spin on the classic! It uses a combination of sweet potatoes and fresh veggies instead of the traditional russet potatoes. Don’t worry though, you still get all of that loaded baked potato flavor from crispy bacon, cheddar, green onion, and sour cream. It’s like loaded baked potato soup’s slightly more sophisticated fall cousin and it’s perfect for the season.

Watch How to Make this Recipe

Recipe Ingredients

Bacon: you’ll need 4 strips of bacon, sliced into lardons (thin strips).

Oil: you can use avocado oil, olive oil, or whatever oil you prefer!

Veggies: we’re using a large yellow onion, whole carrots, celery, garlic, and sweet potatoes to add lots of savory flavor to the soup.

Seasonings: all you need is a bit paprika, salt, pepper, and a dried bay leaf or two.

Chicken Broth: I recommend using low-sodium chicken broth and then adding salt to taste.

Half and Half: this gives the soup its delicious rich taste and creamy consistency. I’ve included some substitutions below if needed!

Helpful Ingredient Swaps

Bacon – don’t want to use pork? You can easily substitute the regular bacon for turkey bacon if preferred. You could also use your favorite vegan bacon substitute if you like!
Chicken Broth – you can swap the chicken broth for veggie broth if needed.
Half and Half – feel free to swap the half and half for full-fat coconut milk to keep this soup dairy-free. You could also use your favorite dairy-free half and half substitute. If you just want the soup to be a bit less rich overall, then you can use whole milk!

sweet potato soup ingredients in pot with wooden spoon

How to Make This Creamy Sweet Potato Soup Recipe

Step One: Heat a large pot over medium-high heat. Once hot, add the bacon to the pan, and cook until it’s crispy. Then, remove it from the pot, and allow it to drain on paper towels.

Step Two: Remove any bacon grease from the pot. Next, add the olive oil. Then, add the diced onion, carrot, and celery, and cook for 3 to 5 minutes or until the onion becomes translucent. Add the garlic and paprika, and sauté for another minute or until fragrant.

Step Three: Next, add the diced sweet potatoes, chicken broth, salt, pepper, and bay leaf. Bring the mixture to a boil. Then, lower the heat to a simmer, and let the soup simmer for 25 to 30 minutes covered until the potatoes are tender and can easily be pierced with a fork.

Step Four: Use an immersion blender to blend the ingredients until the soup is smooth and creamy. If you don’t have an immersion blender, you can transfer the soup to a high-powered blender to blend until smooth.

Step Five: Stir the half and half into the soup, and add additional broth as needed to reach your desired consistency. Bring the soup to a simmer again, allowing it to heat through.

Step Six: Reduce the heat to low, and serve with the bacon crumbles and your favorite toppings!

Ways to Serve

I love to serve this soup topped with the crisped bacon, Greek yogurt or sour cream, shredded cheddar, and thinly sliced scallions! Crispy roasted chickpeas would also be really delicious on top.

How to Store

To Store: Transfer leftover soup to an airtight container, and store it in the fridge for 3 to 4 days. You can also freeze this soup! It’ll keep in the freezer for up to three months. You’ll need to thaw it in the fridge and then reheat once you’re ready.

To Reheat: Warm individual portions in the microwave. Or, reheat larger portions in a pot on the stovetop over medium heat. Feel free to add a splash of broth as needed to loosen the broth back up.

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sweet potato soup in two bowls with toppings

I hope you give this Creamy Loaded Sweet Potato Soup Recipe a try! It’s savory, creamy, and so delicious. If you do give this recipe a try, let me know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.

Creamy Loaded Sweet Potato Soup

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Author: Ashlea Carver
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 6 1x
Category: Dinner
Method: Stovetop
Cuisine: American
Diet: Gluten Free

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Description

This Loaded Creamy Sweet Potato Soup the perfect cozy, veggie-focused comfort food. It comes together simply in one pot, and is a delicious spin on classic potato soup.

Ingredients

Scale

4 strips bacon, sliced into lardons
1 tablespoon olive oil
1 medium to large yellow onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
6 cloves garlic, minced
1 teaspoon paprika
2 pounds sweet potatoes, peeled and diced
48–56 oz low-sodium chicken broth
1 teaspoon salt, plus more to taste
1/4 teaspoon black pepper
1 dried bay leaf
1 cup half and half
1/4 cup thinly sliced green onion, for serving
1 cup shredded white cheddar cheese, for serving
Greek yogurt or sour cream, for serving

Instructions

Heat a large pot over medium-high heat. When the pot is hot, add the bacon to the pan and cook until crispy. Once the bacon is done remove it from the pot and allow it to drain on paper towels. Set aside for topping the soup.
Remove any bacon grease from the pot. Next, add the olive oil to the pot and then add the diced onion, carrot, and celery to the pot. Cook for 3-5 minutes until the onion becomes translucent. Next, add the garlic and paprika to the pot and sauté for 1 more minute until fragrant.
Next, add the diced sweet potatoes, 48 ounces chicken broth, salt, pepper, and bay leaf to the pot. Bring the soup to a boil and then lower the heat to a simmer. Let the soup simmer for 25-30 minutes, covered, or until the potatoes are tender and can easily be pierced with a fork.
When the potatoes are tender, use an immersion blender to blend the soup until completely smooth and creamy. You can also carefully transfer the soup to a high powered blender to blend until completely smooth.
Next, stir the half and half into the soup. If you want the soup to be a bit thinner, add in the additional cup of broth. Bring the soup to a simmer to ensure the soup is heated through.
Lower the heat to low and then serve! Top the soup with crisped bacon, Greek yogurt or sour cream, shredded cheddar, and thinly sliced scallion. Enjoy!