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.
Sweet Potato & Yukon Gold Soup
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).
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
Mia says
I would hope that you could substitute vege stock for the chicken stock? Also, I am not seeing the amount of stock needed. Help!
d. durand says
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.
Ronda Ogilvie says
Yum!! This looks so good! I love soups in the fall and absolutley love sweet potatoes!
Robin (Masshole Mommy) says
I have never had sweet potato soup before, but it sounds really yummy! What a hearty winter soup 🙂
Liz Mays says
Oh yum, I need to remember this one. My daughter love sweet potatoes so this would be a good soup to surprise her with.
Annemarie LeBlanc says
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!
tiaras & tantrums says
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?
rika says
I love sweet potato!! This recipe looks delicious and easy to make.. I can’t wait to try it out this weekened
victoria says
I never make a soup like this! This looks so delicious easy to make and I really want to try it.
Elizabeth O. says
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.
Lori Felix says
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.
d. durand says
Thank you Lori! This one of our favorite new soup recipes and it’s so easy to prepare. Thank you for stopping by.
sojourner says
I love potato soup! This blend of sweet and Yukon gold sounds delightful!
Kelly Hutchinson says
I am not a huge sweet potato fan, but my daughter loves them. I am going to pin and share with her.
Travel Blogger says
That looks so yummy. I love baked sweet potato’s but havent had it in soup yet.
Stephanie of The TipToe Fairy says
This looks so delicious! I’ve made other sweet potato soups, and he’s really liked those. I think my husband would love it.
Rachel Hirst (Umeandthekids) says
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.
MsCrookedHalo says
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.
Dhemz Apdian - Dias says
oh, yum! Sounds like a tasteful combination. Thanks for sharing the recipe.
Jessy @ The Life Jolie says
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.
d. durand says
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.
Stephanie says
Thanks for sharing this recipe! I have been needing to find a new sweet potato recipe & this one seems like a winner!
T Worthey says
Thanks for stopping by Stephanie, it definitely is a winner in our house!
Jennifer says
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!
T Worthey says
Thank you, and yes with it being Fall and chilly.. this is perfect!
Stacey says
I am absolutely going to try this. You did a great job posting the recipe and pictures. Looks very appetizing. 🙂