This creamy sweet potato soup is the perfect fall harvest recipe to enjoy on a busy weeknight or activity-loaded weekend. Sweet potatoes, celery, apple cider, and ground sage combine to create a warm, slightly sweet, comforting autumn flavor that’s sure to be an instant hit. Top each bowl with a generous sprinkle of gouda cheese for an extra touch of richness and you have the perfect easy-to-make meal to enjoy on any crisp fall evening.
I’m starting to wonder if B.O.B. Bob is tired of me serving him yet another bowl of soup. Notice that I used the word wonder and not the word care because, at the end of the day, chances are that I’ll be placing that bowl of soup in front of him whether he likes it or not. Soup is one of those things that is just so easy, and given the right ingredients, almost effortless. Take this creamy sweet potato soup for an example. After chopping the celery and sweet potatoes, I simply threw all of the ingredients into a pot and walked away. While the soup was cooking, I ironed some laundry, made our bed, and assembled the cookie dough for these cookies. This soup also makes enough to easily feed both B.O.B. Bob and me for two meals, so I often find myself making soup on the weekend so that I won’t have to worry about making dinner on at least two nights during the busy week. And, with soup recipes like this one, it’s easy to switch things up. On the first day, I added freshly grated gouda to the soup, but on the second day, I served it with a perfectly toasted grilled cheese sandwich instead. Variety is always nice, right? So, now I’m wondering if I should discuss my newest idea with B.O.B. Bob; creating one new soup recipe for each week of 2024. I wonder what he’ll think of the concept. Notice again, I used the word wonder and not so much the word care.
Ingredients:
- 1 (16-oz.) Bag of Trimmed Celery Stalks
- 2 Large Sweet Potatoes
- 1 (32-oz.) Carton Low-Sodium Chicken Broth
- 1 1/2 Cups Apple Cider
- 1 Teaspoon Ground Sea Salt
- 1 Teaspoon Granulated Onion
- 1/2 Teaspoon Finely Ground Black Pepper
- 1/2 Teaspoon Ground Sage
- 1 Cup Half and Half
- Freshly Grated Gouda Cheese
Directions:
- Rinse the celery stalks and sweet potatoes in cold water. Chop the celery into small pieces. Peel and dice the sweet potatoes into uniform-sized cubes. Place the chopped celery and diced sweet potatoes into a large Dutch oven or stock pot along with the broth, apple cider, salt, granulated onion, pepper, and ground sage. Stir to combine and place over high heat.
- When the soup comes to a boil, decrease the heat to low, cover, and cook for 30 minutes, stirring occasionally.
- Add the half and half. Stir to combine and allow to cook for 5 minutes uncovered.
- In several small batches, blend the soup until smooth in a traditional blender, or use an immersion blender to blend the soup inside the Dutch oven or stockpot.
- Salt and pepper to taste.
- Serve topped with a generous sprinkle of freshly grated gouda cheese.
Suggestions:
- I used a bag of trimmed celery stalks for this recipe because it is what I had on hand. The price difference between whole celery and pre-trimmed and bagged celery is minimal and worth the prep time you’ll save on a busy weeknight.
- If you would like to make a creamier version of this soup, replace the half and half with heavy whipping cream. If you would like to make a lighter version of this recipe, replace the half and half with whole milk.
- Make sure to blend the soup in small batches or the steam from the soup may cause the lid on the blender to blow off. I suggest two to three batches, depending on the size of your blender.
- Add salt and pepper to taste. The saltiness of this soup may vary depending on the variety of broth or cheese you use in it.
- For added flavor, use Toasted Granulated Onion which you can find available online.
- Use a crockpot to make this soup. Place all of the ingredients, except for the half and half and cheese, into a crockpot on low heat. Cook for 8 hours. Add the half and half. Cook for an additional 15 minutes. Blend and serve sprinkled with cheese.
Improvements:
- Replace the gouda with cheddar, parmesan, or havarti.
- Instead of serving this soup topped with cheese, serve it alongside a grilled cheese sandwich.
- Use vegetable broth if you would like to make a vegetarian or Meatless Monday version of this creamy soup.
- Add a 1/4 to 1/2 teaspoon of crushed red pepper flakes for added heat.
- CLICK HERE to see all of our other amazing soup, chili, stew, and chowder recipes.
Ingredients:
- 1 (16-oz.) Bag of Trimmed Celery Stalks
- 2 Large Sweet Potatoes
- 1 (32-oz.) Carton Low-Sodium Chicken Broth
- 1 1/2 Cups Apple Cider
- 1 Teaspoon Ground Sea Salt
- 1 Teaspoon Granulated Onion
- 1/2 Teaspoon Finely Ground Black Pepper
- 1/2 Teaspoon Ground Sage
- 1 Cup Half and Half
- Freshly Grated Gouda Cheese
Directions:
- Rinse the celery stalks and sweet potatoes in cold water. Chop the celery into small pieces. Peel and dice the sweet potatoes into uniform-sized cubes. Place the chopped celery and diced sweet potatoes into a large Dutch oven or stock pot along with the broth, apple cider, salt, granulated onion, pepper, and ground sage. Stir to combine and place over high heat.
- When the soup comes to a boil, decrease the heat to low, cover, and cook for 30 minutes, stirring occasionally.
- Add the half and half. Stir to combine and allow to cook for 5 minutes uncovered.
- In several small batches, blend the soup until smooth in a traditional blender, or use an immersion blender to blend the soup inside the Dutch oven or stockpot.
- Salt and pepper to taste.
- Serve topped with a generous sprinkle of freshly grated gouda cheese.
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