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Creamy Sweet Potato Soup with Cheddar

This creamy sweet potato soup with cheddar is a comforting bowl of warmth, featuring simple ingredients that deliver cozy flavors perfect for any occasion.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetables and Base
  • 2 tablespoons butter For cooking the vegetables
  • 1 yellow onion diced
  • 3/4 cup carrots, diced
  • 2 stalks celery
  • 1/2 teaspoon salt To taste
  • 3 cloves garlic, minced
  • 2 lbs sweet potatoes (about 3 large) Cut into 3/4-inch cubes
Broth and Dairy
  • 5 1/2 cups chicken broth Can substitute with vegetable broth for vegetarian option
  • 3/4 cup half and half or coconut milk For a dairy-free version, use coconut milk
  • 1/2 cube chicken bouillon
  • 1 1/2 cups shredded cheddar cheese Add at the end for a creamy finish
Seasonings
  • 1 teaspoon soy sauce Can swap with tamari or coconut aminos
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon smoked paprika Can substitute with regular paprika if desired
  • 1/4 teaspoon black pepper
  • 1 pinch cayenne
  • 1 pinch nutmeg

Method
 

Preparation
  1. Melt the butter in a large pot over medium heat.
  2. Add the onion, carrots, and celery, then sprinkle in the salt.
  3. Cook for 15 to 20 minutes, stirring occasionally, until the vegetables are softened and lightly caramelized.
Adding Flavors
  1. Stir in the garlic, soy sauce, apple cider vinegar, and all the seasonings.
  2. Cook for about 2 minutes, just until everything smells fragrant.
Cooking the Vegetables
  1. Peel the sweet potatoes and apple, then cut them into 3/4-inch cubes.
  2. Add them to the pot and stir well.
  3. Let them heat uncovered for about 10 minutes.
Simmering
  1. Pour in the chicken broth and half and half or coconut milk.
  2. Add the bouillon cube, then bring the pot to a boil.
  3. Lower the heat to a simmer, partially cover the pot, and cook for about 20 minutes.
Blending
  1. Take the pot off the heat and blend the soup until smooth using an immersion blender.
  2. If using a countertop blender, work in batches and be careful with the hot liquid.
Finishing Touch
  1. Return the pot to low heat and slowly stir in the shredded cheddar cheese until it melts.
  2. Simmer gently until it reaches your preferred thickness.

Notes

This soup can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months. Reheat on the stovetop or microwave.