Sweet Potato Soup
This Sweet Potato Soup recipe encompasses all of the flavors of fall in a warm and delicious bowl! It has subtle hints of apple and nutmeg, complimented by savory cheddar cheese and a perfect combination of seasonings. The vegetables include onions, carrots, celery, and of course- sweet potatoes, which all pack in the nutrition. You won’t want to put your spoon down! Be sure to check out my PRO TIPS below!
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions. Soften onions, carrots, and celery in butter until slightly caramelized. Add garlic, soy sauce, apple cider vinegar, and seasonings. Add the potatoes and the apple and simmer for 10 minutes.
Add chicken broth and half and half (or coconut milk). Bring to a boil, then reduce to a simmer until the potatoes are fork tender, about 20 minutes.
Use an immersion blender to blend the soup until smooth, or transfer to a blender in batches. Sprinkle in cheddar cheese over low heat. Serve once desired thickness is obtained.
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This soup freezes and reheats very well. The consistency thickens up as the soup cools and during storage, consider adding a little broth as needed when reheating.
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4-quart Dutch oven– This is the one pictured in this recipe. Spice Rack– This is the one I have, a very efficient way to measure out seasonings. Magnetic Measuring Spoons– These keep my drawer nice and organized. Box Cheese Grater– Freshly shred/grate your cheese for soups and sauces whenever possible. Immersion Blender– A handy tool for blending things with easy cleanup. 16 oz. storage containers. I use these to store/freeze my soups. They have 8 oz. sizes as well. They’re stackable, leak proof, and dishwasher/microwave safe.
