Real Recipes From Real Home Cooks ®

southern sweet potato soup

(1 rating)
Recipe by
Susan Feliciano
Oak Ridge, TN

I really love sweet potatoes, and find them a very healthful side dish. So I've tried making them into more main dishes. Not too sweet, this soup will warm your insides and become a new favorite comfort food. Be sure to check out the simpler version in the last step.

(1 rating)
yield 6 serving(s)
prep time 15 Min
cook time 50 Min
method Stove Top

Ingredients For southern sweet potato soup

  • 2-3 md
    sweet potatoes
  • 3 Tbsp
    butter or olive oil
  • 1 c
    onion, finely chopped
  • 1/2 c
    celery, finely chopped
  • 1/2 c
    carrots, finely chopped
  • 1/2 c
    bell pepper, diced
  • 3 clove
    mined garlic
  • 6 1/2 c
    chicken broth or vegetable stock, divided
  • 3 Tbsp
    sorghum or molasses
  • 1 tsp
  • 1 tsp
  • 1 tsp
  • 2 Tbsp
  • 1 c
    half and half
  • salt and pepper to taste

How To Make southern sweet potato soup

  • 1
    Peel and cut sweet potatoes into ½” chunks; set aside.
  • 2
    In large, heavy bottomed soup kettle, heat butter or oil over medium heat. Cook onion, celery and carrots until onion softens, about 4 minutes. Add bell pepper and garlic; stir and cook another 2-3 minutes until fragrant.
  • 3
    Add 6 cups of the chicken broth, reserving ½ cup. Add molasses, potatoes, salt, cinnamon, and turmeric. Bring to a boil, lower heat, cover and simmer 30 minutes or until sweet potatoes are soft. Stir occasionally.
  • 4
    Stir cornstarch into reserved ½ cup chicken broth, then stir this into the soup. Simmer another 10 minutes.
  • 5
    If desired, puree the soup with a hand blender or in a food processor. Return soup to pot and stir in the half & half. Heat to serving temperature but do not boil. Season to taste with salt and pepper.
  • 6
    Quicker version using canned sweet potatoes: Use two 15-ounce cans sweet potatoes. Drain and reserve the liquid, and cut potatoes into ½” chunks. Add chicken broth to the reserved liquid to make the 6 ½ cups. Use 2 cups frozen Mirapoix mix to replace the onion, celery and carrots in step 2. Omit molasses and ½ tsp of the salt. You may only need to simmer 15 minutes instead of 30 in step 3. Proceed as above.