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Home » Recipes » Soup

Sweet Potato & Yukon Gold Soup

By: D. Durand Worthey  »  Updated: April 7, 2023  »   View our disclosure policy

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It’s soup season! Grab the ingredients for this super easy potato soup recipe and give it a try. Our Sweet Potato and Yukon Gold soup recipe is just what the doctor ordered for a great start to the fall season! 

 

best fall soups

Sweet Potato & Yukon Gold Soup

Okay, the temperatures are dropping like crazy, and the next best thing to a warm chunky blanket is a bowl of hot soup to keep the chill at bay.

But because you’re a true foodie at heart, not any old soup in a bowl will do will it, and what you crave is only the best soups.

A big steamy bowl of our hearty Sweet Potato & Yukon Gold Soup recipe will do right by you and then some!

sweet potato soup

Did I mention this soup has sweet potatoes?

Yes, there are Yukon Gold potatoes in here too, but the sweet potatoes are the tuber-istic star of this big, silky y pot of belly-warming and delicious goodness.

 

best fall soups to try

 

Here Is What You Will Need To Make Our Sweet Potato & Yukon Gold Soup:

Potatoes. For this recipe, I used a pound of sweet potatoes and a pound of Yukon gold potatoes; you can also go with russet potatoes instead of Yukon Gold.

I have used both, and you will not be disappointed using either. Also, I always peel the sweet potatoes, but when it comes to the Yukon golds and russets, I tend to leave the skin on for added flavor. Just make sure your scrub the potatoes clean using a potato brush and rinse thoroughly, and you’ll be good to go!

Shallots. I love adding shallots to soups and stew recipes, but if you don’t have shallots use a small onion, green onion, leeks, scallion, ramps, or a couple of large cloves of garlic.

I recommend sautéing the shallots, onions, and garlic in a tablespoon of olive oil before adding them to the soup; sautéing shallots, onions, and garlic, etc. enhances the flavor and also softens them, so they blend perfectly into the soup. 

Stock. When it comes to adding stock to this soup recipe, you have a few options. You can most certainly use chicken stock or chicken bone stock.

However, if you want to keep things dairy-free, you can also add vegetable stock as well. You can also vary the thickness of this soup by adding as little or more stock to get a consistency you and your family love. For a thicker soup, use a single cup of stock. For a soup that is a bit thinner, use two cups of stock. I used two cups of stock, and if you want something even soupier, then go all-in and add three cups of stock. 

Extra Virgin Olive Oil & Unsalted Butter. If you want to keep this recipe dairy-free, then go ahead and omit the butter. I love using butter; in my opinion, it makes the soup silkier and smooth.

Seasoning. When it comes to seasoning this soup, I kept it pretty simple and used sea salt, dried thyme, ground cumin, and freshly cracked black peppercorns.

If you want to use fresh thyme leaves, use two tablespoons of fresh thyme leaves, and you will be just fine. 

 

the best potato soup

So if you want to make one of the best potato soup recipes we’ve ever made, below is what you will need to pull off this Autumn and Winter must-have soup recipe.

Ingredients:

  • 1/2 pound sweet potatoes, cut into cubes
  • 1/2 pound Yukon Gold potatoes, cut into cubes
  • 2 large shallots, peeled and cut into halves
  • 2-3 cups chicken or vegetable stock
  • 3 tablespoons of Extra Virgin Olive Oil, divided
  • 1/2 stick of unsalted butter, optional 
  • 1 teaspoon of sea salt
  • 1 teaspoon ground thyme or 2 teaspoons of fresh thyme leaves
  • 1/4 teaspoon of ground cumin
  • 1 teaspoon of fresh cracked black pepper

fresh ingredients for soup

Garnish:

  • 2 tablespoons of sour cream
  • 1 sprig of fresh thyme

Equipment:

Blender or food processor of choice. This is the one we use and love! 

Directions:

  1. Preheat oven to 450°F. Place sweet potato, Yukon Gold potato cubes, and shallots in a large bowl. Drizzle with extra virgin olive oil. Sprinkle with sea salt, fresh cracked black pepper, thyme, and ground cumin. Toss until ingredients are well coated with olive oil and seasonings.
  2. Spread the potatoes and shallots out on a rimmed cookie sheet brushed with sweet cream butter or EVOO. Roast for 25 minutes or until cooked through and nicely caramelized and browned around the edges.
  3. As the potatoes and shallots are roasting, heat chicken stock in a saucepan on the stove-top until steamy. You’ll see wisps of steam coming off.
  4. Remove the cooked potatoes and shallots from the oven, and with a slotted spoon, add a quarter of the mixture into the blender, then add 1/3 the hot chicken or vegetable stock. Purée until smooth. NOTE, when blending hot liquids, work in batches and remember only to fill the blender container a third full, and use short pulses. Repeat until all ingredients are used. Repeat the process until all the ingredients are blended. 
  5. Adjust taste if needed by adding sea salt and fresh cracked black pepper. Serve in bowls with a bit of sour cream and garnish with a sprig of fresh thyme (both optional).

 

SWEET POTATO & YUKON GOLD SOUP

Enjoy. After you make this recipe make sure to come back and let us know. 

easy fall soup recipes

Sweet Potato & Yukon Gold Soup

4.67 from 6 votes
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Servings: 0
Author: D. Durand Worthey
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Ingredients
 

  • 1/2 pound sweet potatoes cut into cubes
  • 1/2 pound Yukon Gold potatoes cut into cubes
  • 2 large shallots peeled and cut into halves
  • 2-3 cups chicken or vegetable stock
  • 3 tablespoons of Extra Virgin Olive Oil divided
  • 1/2 stick of unsalted butter optional
  • 1 teaspoon of sea salt
  • 1 teaspoon ground thyme or 2 teaspoons of fresh thyme leaves
  • 1/4 teaspoon of ground cumin
  • 1 teaspoon of fresh cracked black pepper
  • Garnish:
  • 2 tablespoons of sour cream
  • 1 sprig of fresh thyme

Instructions

  • Preheat oven to 450°F. Place sweet potato, Yukon Gold potato cubes, and shallots in a large bowl. Drizzle with extra virgin olive oil. Sprinkle with sea salt, fresh cracked black pepper, thyme, and ground cumin. Toss until ingredients are well coated with olive oil and seasonings.
  • Spread the potatoes and shallots out on a rimmed cookie sheet brushed with sweet cream butter or EVOO. Roast for 25 minutes or until cooked through and nicely caramelized and browned around the edges.
  • As the potatoes and shallots are roasting, heat chicken stock in a saucepan on the stove-top until steamy. You'll see wisps of steam coming off.
  • Remove the cooked potatoes and shallots from the oven, and with a slotted spoon, add a quarter of the mixture into the blender, then add 1/3 the hot chicken or vegetable stock. Purée until smooth. NOTE, when blending hot liquids, work in batches and remember only to fill the blender container a third full, and use short pulses. Repeat until all ingredients are used. Repeat the process until all the ingredients are blended. 
  • Adjust taste if needed by adding sea salt and fresh cracked black pepper. Serve in bowls with a bit of sour cream and garnish with a sprig of fresh thyme (both optional).
Tried this recipe?Mention @thiswortheylife or tag #thiswortheylife!

Find more soup recipes below:

Pressure Cooker Potato + Kale Soup

Instant Pot Minestrone Soup with Ham

30-Minute Recipe: Instant Pot Lasagna Soup

 

This recipe was updated on 9/2020

 

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I believe anyone can eat and drink their way to happiness. Follow along as I prepare quick and easy meals, along with an assortment of drinks and other things that'll make you go yum in the night. Read More

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Comments

  1. Mia says

    September 23, 2015 at 5:08 pm

    I would hope that you could substitute vege stock for the chicken stock? Also, I am not seeing the amount of stock needed. Help!

    Reply
    • D. Durand Worthey says

      September 23, 2015 at 10:28 pm

      You can most certainly use vegetable stock as a substitute for the chicken stock, and 3 cups of stock is what the recipe uses. Thank you. Let me know how it turns out.

      Reply
  2. Ronda Ogilvie says

    September 24, 2015 at 6:28 pm

    Yum!! This looks so good! I love soups in the fall and absolutley love sweet potatoes!

    Reply
  3. Robin (Masshole Mommy) says

    September 24, 2015 at 7:34 pm

    I have never had sweet potato soup before, but it sounds really yummy! What a hearty winter soup 🙂

    Reply
  4. Liz Mays says

    September 24, 2015 at 10:06 pm

    Oh yum, I need to remember this one. My daughter love sweet potatoes so this would be a good soup to surprise her with.

    Reply
  5. Annemarie LeBlanc says

    September 24, 2015 at 10:25 pm

    Looks delicious! I will add your recipe to my collection. I love potato soup and I love how you played around with a basic recipe and came up with something better!

    Reply
  6. tiaras & tantrums says

    September 24, 2015 at 10:50 pm

    I LOVE potato soup and am intrigued about adding sweet potatoes – which I’m not a huge fan of – I wonder how much the taste changes? But so much healthier right?

    Reply
  7. rika says

    September 25, 2015 at 2:39 am

    I love sweet potato!! This recipe looks delicious and easy to make.. I can’t wait to try it out this weekened

    Reply
  8. victoria says

    September 25, 2015 at 6:52 am

    I never make a soup like this! This looks so delicious easy to make and I really want to try it.

    Reply
  9. Elizabeth O. says

    September 25, 2015 at 7:26 am

    It looks so good and filling. I’d love to have this any time in the coming weeks, since it’s going to be a lot colder now. I like the fact that it’s easy to prepare too.

    Reply
  10. Lori Felix says

    September 25, 2015 at 10:28 am

    I love potatoes but I have never had a potato soup before. I definitely want to try your sweet potato and yukon gold soup recipe because it looks and sounds delicious.

    Reply
    • D. Durand Worthey says

      September 29, 2015 at 9:56 am

      Thank you Lori! This one of our favorite new soup recipes and it’s so easy to prepare. Thank you for stopping by.

      Reply
  11. sojourner says

    September 25, 2015 at 11:39 am

    I love potato soup! This blend of sweet and Yukon gold sounds delightful!

    Reply
  12. Rachel Hirst (Umeandthekids) says

    September 25, 2015 at 6:37 pm

    5 stars
    sweet potato is my favourite vegetable. I love it roasted and as an alternative to a jacket potato, I can not wait to try making this soup.

    Reply
  13. Kelly Hutchinson says

    September 25, 2015 at 3:31 pm

    I am not a huge sweet potato fan, but my daughter loves them. I am going to pin and share with her.

    Reply
  14. Travel Blogger says

    September 25, 2015 at 5:36 pm

    That looks so yummy. I love baked sweet potato’s but havent had it in soup yet.

    Reply
  15. Stephanie of The TipToe Fairy says

    September 25, 2015 at 5:39 pm

    This looks so delicious! I’ve made other sweet potato soups, and he’s really liked those. I think my husband would love it.

    Reply
  16. Rachel Hirst (Umeandthekids) says

    September 25, 2015 at 6:37 pm

    5 stars
    sweet potato is my favourite vegetable. I love it roasted and as an alternative to a jacket potato, I can not wait to try making this soup.

    Reply
  17. MsCrookedHalo says

    September 25, 2015 at 7:03 pm

    My mom loves sweet potatoes but I only occasionally eat them in a sweet potato pie. This looks good though so I might taste it if she makes it.

    Reply
  18. Dhemz Apdian - Dias says

    September 25, 2015 at 10:05 pm

    oh, yum! Sounds like a tasteful combination. Thanks for sharing the recipe.

    Reply
  19. Jessy @ The Life Jolie says

    September 28, 2015 at 11:58 am

    I don’t know why I never thought to add sweet potatoes to potato soup! This is perfect for fall, my daughter will go nuts for it!

    I stopped by from Motivation Monday.

    Reply
    • D. Durand Worthey says

      September 29, 2015 at 9:58 am

      Yes, adding sweet potatoes blew my mind too! And with the Yukon Golds it’s a perfect balance. Let us know how your daughter likes it.

      Reply
  20. Stephanie says

    September 30, 2015 at 8:32 pm

    4 stars
    Thanks for sharing this recipe! I have been needing to find a new sweet potato recipe & this one seems like a winner!

    Reply
  21. Stephanie says

    September 30, 2015 at 8:32 pm

    4 stars
    Thanks for sharing this recipe! I have been needing to find a new sweet potato recipe & this one seems like a winner!

    Reply
    • T Worthey says

      October 1, 2015 at 12:04 pm

      Thanks for stopping by Stephanie, it definitely is a winner in our house!

      Reply
  22. Jennifer says

    October 1, 2015 at 11:34 am

    This is a gorgeous soup, perfect for this time of year! Love sweet potatoes… and I wonder how it would work with butternut squash…hmmm…thanks for sharing!

    Reply
    • T Worthey says

      October 1, 2015 at 12:03 pm

      Thank you, and yes with it being Fall and chilly.. this is perfect!

      Reply
  23. Stacey says

    October 2, 2015 at 12:54 pm

    I am absolutely going to try this. You did a great job posting the recipe and pictures. Looks very appetizing. 🙂

    Reply

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