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!

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!

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.

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, used two tablespoons of fresh thyme leaves, and you will be just fine.

So if you want to make on 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

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:

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).

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