Sweet Potato Soup

The Cozy, Very Slightly Chaotic Story Behind My Sweet Potato Soup

So this sweet potato soup is kind of my culinary security blanket. I first made it years ago by accident—I was trying to improvise a pumpkin soup, realized mid-chop I’d bought sweet potatoes instead. Honestly, best mistake I’ve made in the kitchen, other than the time I tried to peel an onion with a cheese slicer (let’s never speak of that again). Ever since, when the weather looks a bit moody or I’m just plain tired of meal planning, out come the sweet potatoes. The house gets all steamy and sweet-smelling, and suddenly everyone’s in the kitchen pretending to help. Even our old cat, Daisy, once tried to swipe a chunk from the cutting board. (She failed spectacularly, as cats do.)

Why I Think You’ll Really Like This

I make this whenever my energy’s low but I want something that feels a little special—also, you can eat it in your PJ’s and it somehow feels fancy. My family goes a bit mad for it, especially if I let them have those crusty bread bits for dipping (no, not the supermarket ones, the homemade-ish ones you find at farmer’s markets—though nobody’s judging, use what you like). Honestly, my kiddo used to hate sweet potatoes till I pureed them into oblivion with spices and cream. If you’re like me and don’t want a hundred dishes in the sink, this is even quicker—just one pot, and maybe the blender if you’re fancy. And yes, I’ve forgotten an ingredient or two, but it usually turns out grand regardless. (I once tried to shortcut and use a microwave. Don’t. Trust me.)

Here’s What You’ll Need (Substitutions & All)

• About 3 large sweet potatoes, peeled and cubed (sometimes I leave a bit of skin on for rustic charm, or laziness – it’s a fine line)
• 1 onion, chopped—not fussy about the size
• 2-3 cloves garlic, roughly smashed (I once used garlic powder in a pinch—it’s definitely not quite the same but still edible)
• 3 cups veggie or chicken stock (my gran swore by homemade, but I usually grab the carton form the store—it all works out)
• 1 can coconut milk (or use whole milk or oat milk if you’re dairy-free or just stubborn about coconut; it’s a mood thing)
• 1 tablespoon olive oil or butter
• A thumb-sized chunk of fresh ginger, grated (sometimes I skip this if I can’t be bothered, though it really does make it pop)
• Salt and pepper to taste (plus a tiny dash of cinnamon if you’re feeling wild, but go easy—it gets mighty strange if you overdo it)
• Optional: A little squeeze of lime, or a handful of fresh coriander/cilantro (sometimes parsley, because I always have parsley and never cilantro, go figure)

What You’ll Actually Do (And a Few Oopsies Along the Way)

1. Heat a big ol’ pot (medium heat works for me, but my stove’s older than dirt, so your mileage may vary). Add olive oil or butter and swirl it around.
2. Chuck in your onions and cook till they’re soft and maybe a little golden. Sometimes I get distracted and let them go extra brown—it just makes the soup deeper in flavor, so don’t sweat it.
3. Toss in the garlic and ginger. Stir for, I don’t know, about a minute? Till fragrant. (This is when everyone in the house starts floating toward the kitchen like in old cartoons.)
4. Add your sweet potatoes, a pinch o’ salt, and give them a good toss so they get coated in those flavors.
5. Pour in the stock. Scrape any bits off the bottom of the pot, not because it’s essential, but because it’s fun and makes you feel like a pro.
6. Let it come to a gentle simmer, slap on a lid (or a pan lid that sort-of fits, in my case), and cook for maybe 20-25 minutes. Poke a potato with a fork to check if it’s soft. If not, check again in 5 mins. This is usually when I sneak a taste—try not to burn your tongue, like I always do.
7. Once the potatoes are soft, turn off the heat and let it cool a bit (learned that the hard way—pouring molten soup into a blender is a mistake I’ve only made once).
   • Use a stick blender in the pot, or an actual blender if you want it super smooth. Don’t stress about a few lumps.
8. Stir in your coconut milk or whichever milk you grabbed. Warm it through—not boiling, just cozy.
9. Taste, season, maybe add a squeeze of lime, or sprinkle on fresh herbs if you’re feeling chef-y.
10. Serve in your favorite bowl. (Don’t worry if it’s chipped—mine are.)

Things I’ve Discovered (Usually By Accident)

• Adding all the coconut milk at the start makes it taste sort of flat. Actually, it’s way better stirred in at the end.
• If you try to rush the simmering, it’s just starchy with bits of un-cooked potato. Be patient (or, you know, distract yourself with a bit of telly while it cooks).
• I once added curry powder, and honestly, it overshadowed everything else. Save that for curry night.

Twists I’ve Tried (Some Hits, Some Misses)

• I tried using pumpkin instead of sweet potato—works fine if you’re out of sweet potatoes, though it’s a little less sweet. Not bad, not earth-shattering.
• Once I added roasted red peppers. The color’s a bit odd, but my partner raved. Go figure.
• Once tried a ‘smoky’ version with smoked paprika. I didn’t like it, but my brother did. So… mixed reviews!
• Lentils: I’ve tossed in a handful of red lentils for extra body and protein. Works surprisingly well, but you do get a thicker soup (it’s almost stew territory).

Handy Tools (And Sneaky Workarounds)

• Blender or stick blender – If you don’t have either, good ol’ potato masher works (it’s a workout, but you get lovely texture). I did this when the blender was on the fritz. Or try a decent immersion blender like this one if you’re curious.
• Large saucepan—mine’s battered and ancient, but does the trick.
• Chopping board and knife (obvious, but I always end up using the bread knife instead, for reasons unknown).

Keeping Leftovers (If You Somehow Have Any)

It’ll keep in the fridge for about 3-4 days, but honestly, in my house it never sees day two. If you must, pop it in a container (mason jar if you’re feeling rustic), and reheat gently. It does thicken a bit, so add a splash of stock or water. Freezes pretty well too! And hey, here’s more ideas for storing soup from Cookie + Kate if you overdo it.

How I Like to Serve This Up

I often serve it with toasted sourdough or, if I’m feeling posh, swirl in a spoon of Greek yoghurt and top with seeds—sunflower, pumpkin, go wild. Someone once suggested crumbled bacon, and while I’m not a monster, it honestly steals the show. Sometimes we do soup-and-sammie night, and it’s the main act. My mate swears by throwing on a few chili flakes, too.

Oof, Learn From My Blunders

• I once tried rushing the simmer step and regretted it—the potatoes weren’t even close to soft, and nobody wants crunchy soup.
• Over-blending makes it go kind of gluey, which sounds fancy but is actually weird. Keep it just a bit chunky for the best texture, trust me.
• Sneaking a taste when it’s still steaming lava? Yeah, don’t do it. Wait 2 minutes; your tongue will thank you.

Questions I Actually Get About This Soup

• Can I use canned sweet potatoes? I mean, you can, but the flavor’s different (and it’s a bit mushier). Fresh is best, but work with what you’ve got!
• Does it freeze well? Yep, just let it cool first—otherwise it’s a pain to defrost. Learned that the hard way, heh.
• Can I make it vegan? Absolutely! Just stick with veggie stock and coconut or oat milk. Easy as.
• How spicy does it get? Not much, unless you add chili (which I sometimes do for my spice-loving pal from Leeds—she reckons it’s still too tame, though!).
• Soup for breakfast: is that weird? Not at all—actually, I think it tastes better the next day, especially when you’re tired and need a gentle breakfast hug.
• Can I double it? You can, though you’ll need a bigger pot. Otherwise… well, you probably don’t want to see sweet potato soup bubbling on the stove. Trust me.

Right, better sign off before I get sidetracked telling you about my epic fail with parsnip soup (it’s a story for another day). If you try this, let me know how it went. Or, if you want to go down the soup rabbit hole, Bon Appetit’s soup collection is downright addictive. Stay cozy, and save me a bowl if there’s any left!