Pureed Sweet Potato Soup Recipe

Name: Pureed Sweet Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 medium orange fleshed sweet potatoes; salt; 3 tbsp (45 ml) olive oil; 1 large yellow onion, peeled and chopped; 1 large leek, white part only, trimmed, cleaned, and chopped; 2 medium carrots, peeled, trimmed, chopped; 1 rib celery, trimmed and chopped; 2 cloves of garlic, peeled and chopped; 1 cup (225 ml) dry white wine; 10 cups (2350 ml) chicken stock; 1 cup (225 ml) heavy cream; freshly ground white pepper; 1/4 cup (60 ml) cranberry oil, optional (have FUN finding this item! See bottom of page)

Servings: persons

5 medium orange fleshed sweet potatoes
salt
3 tbsp (45 ml) olive oil
1 large yellow onion, peeled and chopped
1 large leek, white part only, trimmed, cleaned, and chopped
2 medium carrots, peeled, trimmed, chopped
1 rib celery, trimmed and chopped
2 cloves of garlic, peeled and chopped
1 cup (225 ml) dry white wine
10 cups (2350 ml) chicken stock
1 cup (225 ml) heavy cream
freshly ground white pepper
1/4 cup (60 ml) cranberry oil, optional (have FUN finding this item! See bottom of page)

1
Put sweet potatoes into a large pot and cover with cold water.
2
Add 2 large pinches salt and bring to a boil over high heat.
3
Reduce heat to medium and simmer until soft when pierced with the tip of a knife, 3--40 minutes.
4
Drain and set aside until cool enough to handle.
5
Peel and quarter sweet potatoes, then set aside.
6
Meanwhile, heat oil in a large heavy bottomed pot over medium high heat.
7
Add onions, leeks, carrots, celery, and garlic and cook, stirring often with a wooden spoon, until vegetables begin to soften, about five minutes.
8
Add wine, scraping any browned bits stuck to bottom of pot and cook until alcohol has evaporated, about 2 minutes.
9
Add stock and reserved sweet potatoes to pot, increase heat to high and bring to a boil.
10
Reduce heat to medium and simmer until vegetables are very soft, about 30 minutes.
11
Working in batches, put vegetables and stock into a food processor or blender and puree until smooth, then return soup to pot.
12
Stir in cream and season to taste with salt and peppr.
13
Bring to a simmer over medium heat.
14
To serve, ladel into serving cups or bowls and drizzle cranberry oil over each serving if used.

1546

kcal

Calories

Fat

Carbs

190

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 5 medium orange fleshed sweet potatoes, salt, 3 tbsp (45 ml) olive oil, 1 large yellow onion, peeled and chopped, and more.

Yes, Pureed Sweet Potato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pureed Sweet Potato Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions