13 Sweet Potato Soup Recipes to Simplify Weeknight Dinners

There’s something deeply satisfying about a bowl of homemade sweet potato soup, smooth, warm, and just a little bit sweet. These sweet potato soup recipes bring out the best of the season with simple ingredients that taste like real food. You’ll find everything from creamy blended soups to hearty one-pot versions made in the Instant Pot or crockpot. Each recipe has its own personality, but they all share one thing in common: a cozy, made-from-scratch feel that makes you want to slow down and enjoy every spoonful.

Cozy Creamy Sweet Potato Soups for Chilly Nights

These creamy sweet potato soups are the ones to make when you want dinner to feel comforting without being heavy. Think smooth textures, simple flavors, and just the right balance of savory and sweet. From caramelized onions to smoky bacon or crispy croutons, each recipe adds something special. They’re the kind of soups that make you want to curl up with a slice of bread and a quiet evening at home.

Sweet Potato Soup with Caramelized Onions

This creamy sweet potato soup with caramelized onions and thyme brings cozy, slow-cooked comfort to your table in the simplest way. Sweet potatoes blend into a smooth, velvety base while the caramelized onions add a deep, savory sweetness that balances perfectly with fresh thyme. It’s one of those soups that tastes like it’s been simmering all afternoon, yet it’s easy enough for any weeknight dinner.

Ingredients

• 2 tablespoons olive oil, divided
• 2 medium onions, thinly sliced
• 2 cloves garlic, minced
• 2 large sweet potatoes, peeled and cubed
• 3 cups vegetable broth
• 1 cup water (as needed for consistency)
• Salt and pepper to taste
• 1 teaspoon fresh thyme leaves, plus more for garnish

Instructions

1. Heat 1 tablespoon olive oil in a skillet over medium heat, then cook the onions for 20-25 minutes, stirring often, until deep golden and caramelized.
2. In a large pot, heat the remaining olive oil and sauté the garlic for 30 seconds. Add sweet potatoes, broth, salt, and pepper.
3. Simmer until the sweet potatoes are tender, about 15-20 minutes. Blend the soup until smooth, thinning with a splash of water if needed.
4. Serve hot, topped with caramelized onions and fresh thyme, alongside slices of crusty bread.

Sweet Potato and Kale Soup with Parmesan Croutons

This sweet potato and kale soup with parmesan croutons brings cozy comfort and a little crunch to the dinner table. The velvety base of sweet potatoes pairs with earthy kale for a balanced bite, while the buttery parmesan croutons add irresistible texture on top. It’s the kind of hearty, flavor-packed bowl that feels indulgent yet simple enough to enjoy on any chilly night.

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and cubed
• 3 cups vegetable broth
• 1 cup milk (or half-and-half)
• 1½ cups chopped kale leaves
• Salt and pepper to taste
• For the Parmesan Croutons:
  • 2 cups cubed bread (day-old preferred)
  • 1 tablespoon olive oil
  • 2 tablespoons grated parmesan cheese
  • ¼ teaspoon garlic powder

Instructions

1. Preheat the oven to 375°F.
2. Toss the bread cubes with olive oil, parmesan, and garlic powder, then bake for 10-12 minutes until golden and crisp.
3. In a large pot, heat olive oil and sauté garlic for 30 seconds. Add sweet potatoes, broth, salt, and pepper.
4. Simmer for 15-20 minutes until tender, then blend until smooth. Stir in milk and chopped kale, letting it wilt slightly before serving.
5. Ladle into bowls, top with Parmesan croutons, and finish with a sprinkle of cheese.

Spiced Sweet Potato Cottage Cheese Soup

This spiced sweet potato cottage cheese soup is creamy, aromatic, and just a little unexpected. Warm spices add depth to the naturally sweet base, while cottage cheese adds a silky richness that blends seamlessly for extra body and protein. It’s cozy, flavorful, and perfect for those nights when you want comfort with a twist.
Get the recipe: Sweet Potato Cottage Cheese Soup.

Sweet Potato Chicken and Kale Soup with Bacon Crumbles

This creamy sweet potato chicken and kale soup with bacon crumbles is the perfect mix of cozy and satisfying. The smooth, golden base gets its richness from sweet potatoes, balanced by tender shreds of chicken and a handful of fresh kale. Topped with smoky bacon and served with crusty bread, it’s a hearty bowl that brings comfort to every spoonful.

Ingredients

• 4 slices of bacon, chopped
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and cubed
• 3 cups chicken broth
• 1 cup milk or half-and-half
• 1½ cups shredded cooked chicken
• 1 cup chopped kale leaves
• Salt and black pepper to taste

Instructions

1. In a large pot, cook the bacon over medium heat until crisp, then remove and set aside.
2. In the same pot, heat olive oil, then sauté the onion and garlic until fragrant. Add sweet potatoes and chicken broth; simmer 15-20 minutes until tender.
3. Blend until smooth, then stir in milk, shredded chicken, and kale. Warm through until the kale softens slightly.
4. Serve hot, topped with bacon crumbles and fresh black pepper, with toasted bread on the side.

Instant Pot & Crockpot Sweet Potato Soups Made Easy

When life feels busy but you still want something homemade, these Instant Pot and crockpot sweet potato soups come to the rescue. You can toss everything in, walk away, and come back to a warm, ready meal that tastes like you spent hours on it. From simple carrot and coconut pairings to lentil stews and creamy chowders, these recipes are all about ease without cutting corners on flavor.

Instant Pot Sweet Potato Kale Soup with White Beans

This Instant Pot sweet potato kale soup with white beans is the kind of easy weeknight recipe that tastes like you cooked it all day. Tender chunks of sweet potato, creamy white beans, and bright kale come together in a savory broth that’s both light and satisfying. It’s the perfect balance of cozy and nourishing, a one-pot meal ready in minutes.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and cubed
• 4 cups vegetable broth
• 1 can (15 oz) white beans, drained and rinsed
• 2 cups chopped kale leaves
• Salt and pepper to taste
• ¼ teaspoon smoked paprika

Instructions

1. Set the Instant Pot to Sauté and heat olive oil. Add onion and garlic, cooking for 2-3 minutes until fragrant.
2. Stir in sweet potatoes, broth, salt, pepper, and paprika. Seal and cook on High Pressure for 6 minutes, then quick-release.
3. Add white beans and kale, stir, and let the heat wilt the greens for 2-3 minutes. Taste and adjust seasoning. Serve warm with crusty bread and a drizzle of olive oil.

Instant Pot Sweet Potato Carrot Soup with Coconut Cream

This Instant Pot sweet potato carrot soup with coconut cream is smooth, fragrant, and full of cozy warmth. The natural sweetness of carrots and sweet potatoes blends beautifully with fresh ginger and creamy coconut milk, creating a bowl that’s as vibrant as it is comforting. It’s ready in minutes thanks to the Instant Pot, the kind of simple, nourishing meal you’ll want all season long.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and cubed
• 2 carrots, peeled and sliced
• 1 tablespoon grated fresh ginger
• 3 cups vegetable broth
• ½ teaspoon salt
• 1 cup coconut milk (plus extra for drizzle)

Instructions

1. Set the Instant Pot to Sauté and heat olive oil. Add onion and garlic, cooking for 1-2 minutes until fragrant. Stir in sweet potatoes, carrots, ginger, broth, and salt.
2. Seal and cook on High Pressure for 8 minutes, then quick-release. Blend until silky smooth, stir in coconut milk, and adjust seasoning if needed. Ladle into bowls, drizzle with extra coconut milk, and serve warm.

Instant Pot Sweet Potato and Butternut Soup with Garlic Oil

This Instant Pot sweet potato and butternut soup with garlic oil is pure comfort in a bowl. The smooth, naturally sweet base of sweet potato and butternut squash pairs perfectly with the rich aroma of golden garlic oil. It’s elegant yet effortless, a cozy dinner made simple with the Instant Pot and finished with a drizzle that takes it to the next level.

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 2 cups cubed sweet potatoes
• 2 cups cubed butternut squash
• 3½ cups vegetable broth
• Salt and pepper to taste
• For the Garlic Oil:
  • 2 tablespoons olive oil
  • 2 garlic cloves, smashed

Instructions

1. Set the Instant Pot to Sauté and heat olive oil. Add minced garlic and cook for 30 seconds until fragrant.
2. Stir in sweet potatoes, butternut squash, broth, salt, and pepper. Seal and cook on High Pressure for 8 minutes, then quick-release. Blend until smooth.
3. For the garlic oil, heat olive oil and smashed garlic in a small pan over low heat until lightly golden. Drizzle the soup with garlic oil before serving and garnish with a pinch of black pepper.

Instant Pot Sweet Potato Chicken Chowder

This Instant Pot sweet potato chicken chowder is hearty, comforting, and made for easy weeknights. Tender chunks of sweet potato, juicy shredded chicken, and crisp corn come together in a creamy golden broth that feels like a hug in a bowl. It’s quick to make, full of flavor, and the kind of cozy one-pot meal everyone loves coming home to.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 lb boneless skinless chicken breasts
• 2 medium sweet potatoes, peeled and diced
• 1½ cups corn (fresh, canned, or frozen)
• 3 cups chicken broth
• Salt and pepper to taste
• ½ teaspoon smoked paprika
• ¾ cup milk or half-and-half

Instructions

1. Set the Instant Pot to Sauté and heat olive oil. Add onion and garlic, cooking for 2 minutes until fragrant.
2. Stir in chicken, sweet potatoes, corn, broth, salt, pepper, and smoked paprika. Seal and cook on High Pressure for 10 minutes, then quick-release.
3. Remove the chicken, shred it, and return it to the pot. Stir in milk, heat for 1-2 minutes, and adjust seasoning. Serve warm with toasted bread and a sprinkle of herbs.

Crockpot Sweet Potato Carrot Curry Soup with Coconut Milk

This Crockpot sweet potato carrot curry soup with coconut milk is an easy, flavor-packed meal that practically makes itself. The slow cooker does all the work, blending the sweetness of carrots and sweet potatoes with creamy coconut milk and warm curry spices. It’s cozy, aromatic, and perfect for pairing with soft naan or crusty bread on a cool evening.

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 3 carrots, peeled and sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 3½ cups vegetable broth
• 1 cup coconut milk
• 1 tablespoon olive oil
• Salt and black pepper to taste

Instructions

1. Add sweet potatoes, carrots, onion, garlic, curry powder, broth, olive oil, salt, and pepper to the crockpot. Stir to combine, cover, and cook on Low for 6-7 hours or High for 3-4 hours until the vegetables are tender.
2. Blend until smooth and stir in coconut milk. Adjust seasoning to taste. Serve hot with a swirl of coconut milk and warm naan on the side.

Dump and Go Lentil and Sweet Potato Stew

This dump-and-go lentil and sweet potato stew is hearty, wholesome, and perfect for easy weeknight cooking. Everything goes straight into the crockpot — no sautéing required — and the result is a thick, flavorful stew filled with tender lentils, soft sweet potatoes, and warm spices. It’s the ultimate set-it-and-forget-it comfort meal that tastes even better the next day.
Get the recipe: Lentil Sweet Potato Stew.

Vegan Sweet Potato Soup Recipes

These vegan sweet potato soups show that dairy-free can still mean rich, flavorful, and deeply satisfying. Roasted vegetables, creamy coconut milk, and warm spices do all the work here. From a silky, roasted version to a curried lentil blend to something brightened with herbs, these soups are simple, nourishing, and full of real, grounded flavor, the kind that feels good to eat any time of year.

Roasted Sweet Potato and Kale Soup with Garlic Cashew Cream

This roasted sweet potato and kale soup with garlic cashew cream is comfort food with a little extra depth. The roasted sweet potatoes give the soup a caramelized sweetness, while the kale adds a touch of earthiness. The drizzle of creamy garlic cashew sauce ties it all together for a dairy-free bowl that feels rich, hearty, and full of flavor.

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 2 cups chopped kale
• 3 cups vegetable broth
• 1 small onion, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste
• For the Garlic Cashew Cream:
  • ½ cup raw cashews, soaked in hot water for 20 minutes
  • 1 clove of garlic
  • ⅓ cup water
  • ½ teaspoon lemon juice
  • Pinch of salt

Instructions

1. Preheat the oven to 400°F. Toss sweet potatoes with olive oil, salt, and pepper, then roast for 25 minutes until caramelized.
2. In a pot, sauté the onion and garlic for 2 minutes, then add half the roasted sweet potatoes and broth. Simmer for 10 minutes, then blend until smooth. Add the kale and simmer for 1-2 minutes.
3. For the cashew cream, blend soaked cashews, garlic, water, lemon juice, and salt until silky.
4. Serve the soup topped with the remaining roasted sweet potatoes and a drizzle of garlic cashew cream.

Vegan Sweet Potato and Butternut Soup with Sage

This vegan sweet potato and butternut soup with crispy sage is as elegant as it is comforting. The velvety base blends roasted sweet potatoes and butternut squash into a silky texture, while the crispy sage adds a savory, aromatic crunch. It’s a cozy fall-inspired bowl that feels both simple and sophisticated, perfect for gatherings or quiet evenings in.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 cups cubed sweet potatoes
• 2 cups cubed butternut squash
• 3½ cups vegetable broth
• Salt and pepper to taste
• ½ teaspoon dried thyme
• For the Crispy Sage:
  • 2 tablespoons olive oil
  • 6-8 fresh sage leaves

Instructions

1. Heat olive oil in a large pot and sauté onion and garlic for 2-3 minutes. Add sweet potatoes, butternut squash, broth, salt, pepper, and thyme.
2. Simmer until the vegetables are soft, about 20 minutes, then blend until smooth.
3. For crispy sage, heat olive oil in a small pan and fry sage leaves for 30-45 seconds until crisp. Drain on paper towels.
4. Serve the soup warm, topped with crispy sage leaves, croutons, and a drizzle of olive oil.

Curried Sweet Potato Butternut Soup with Red Lentils

This curried sweet potato butternut soup with red lentils brings together creamy texture, gentle spice, and earthy sweetness in every spoonful. The red lentils make it naturally thick and protein-rich, while the curry spices and coconut milk create a warm, aromatic depth. It’s an easy, one-pot vegan soup that’s both satisfying and full of cozy flavor.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 cups cubed sweet potatoes
• 2 cups cubed butternut squash
• ½ cup red lentils, rinsed
• 3½ cups vegetable broth
• 1 tablespoon curry powder
• ½ teaspoon salt
• 1 cup coconut milk (plus more for garnish)

Instructions

1. Heat olive oil in a large pot and sauté the onion and garlic for 2 minutes. Add sweet potatoes, butternut squash, lentils, broth, curry powder, and salt.
2. Simmer for 20-25 minutes until everything is soft. Blend until smooth, then stir in coconut milk. Adjust seasoning as needed.
3. Serve warm, drizzled with extra coconut milk and naan or flatbread on the side.