It’s soup season! Grab the ingredients for this 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!
Sweet Potato & Yukon Gold Soup
Okay, the temperatures are dropping like you wouldn’t believe, and the next best thing (culinary wise) is a bowl of hot soup to keep the chill at bay. But because you’re a discerning chap and chappettes not any oe’ soup in a bowl will do will it? Not so much. Perhaps you’ll warm up to a delicious bowl of this hearty Sweet Potato & Yukon Gold Soup recipe.
Did I mention it has sweet potatoes?
Yes, there are Yukon Gold potatoes in here too. And it is a good balance, but it’s the sweet potatoes that are the tuber-istic star of this big, sultry pot of belly warming and delicious goodness.
I think your eyes are talking to your stomach, and it’s a far gone conclusion that they’re conspiring with the rest of the body to go forth and make this yummy recipe. Am I incorrect?
Below is what you will need to pull off this Autumn and Winter must-have soup recipe. It’s super easy and as complex as falling down.
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
- 3 cups chicken or vegetable stock
- 2 tablespoons of Extra Virgin Olive Oil
- 1/2 teaspoons of sea salt
- 1 teaspoon ground thyme
- 1/4 teaspoon of ground cumin
- 1/2 teaspoon of fresh cracked black pepper
Garnish:
- 2 tablespoons of sour cream
- 1 sprig of fresh thyme
Equipment:
Ninja Blender ( blender or food processor of choice)
Directions:
- 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 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.
- 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).
Enjoy. After you make this recipe make sure to come back and let us know. Tell us, we’re on Facebook, Twitter and Instagram. We’d love to hear back from you!
- Ingredients:
- ½ pound of sweet potatoes, cut into cubes
- ½ pound Yukon Gold potatoes, cut into cubes
- 2 large shallots, peeled and cut into halves
- 2 tablespoons of Extra Virgin Olive Oil
- ½ teaspoons of sea salt
- 1 teaspoon ground thyme
- ¼ teaspoon of ground cumin
- ½ teaspoon of fresh cracked black pepper
- Garnish:
- 2 tablespoons of sour cream
- 1 sprig of fresh thyme
- 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, thyme, and ground cumin. Toss until ingredients are well coated with olive oil and seasonings.
- Spread the potatoes and shallots out on a foil or a rimmed cookie sheet brushed with sweet cream butter or olive oil. Roast for 25 minutes or until cooked through and nicely caramelized and browned around the edges. Remove from oven and set aside.
- 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.
- Place the cooked potatoes and shallots in a blender and add the hot chicken 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.
- Adjust taste and serve in bowls with a bit of sour cream and garnish with a sprig of fresh thyme (both optional).
I would hope that you could substitute vege stock for the chicken stock? Also, I am not seeing the amount of stock needed. Help!
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.
Yum!! This looks so good! I love soups in the fall and absolutley love sweet potatoes!
I have never had sweet potato soup before, but it sounds really yummy! What a hearty winter soup 🙂
Oh yum, I need to remember this one. My daughter love sweet potatoes so this would be a good soup to surprise her with.
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!
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?
I love sweet potato!! This recipe looks delicious and easy to make.. I can’t wait to try it out this weekened
I never make a soup like this! This looks so delicious easy to make and I really want to try it.
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.
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.
Thank you Lori! This one of our favorite new soup recipes and it’s so easy to prepare. Thank you for stopping by.
I love potato soup! This blend of sweet and Yukon gold sounds delightful!
I am not a huge sweet potato fan, but my daughter loves them. I am going to pin and share with her.
That looks so yummy. I love baked sweet potato’s but havent had it in soup yet.
This looks so delicious! I’ve made other sweet potato soups, and he’s really liked those. I think my husband would love it.
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.
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.
oh, yum! Sounds like a tasteful combination. Thanks for sharing the recipe.
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.
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.
Thanks for sharing this recipe! I have been needing to find a new sweet potato recipe & this one seems like a winner!
Thanks for stopping by Stephanie, it definitely is a winner in our house!
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!
Thank you, and yes with it being Fall and chilly.. this is perfect!
I am absolutely going to try this. You did a great job posting the recipe and pictures. Looks very appetizing. 🙂