Sweet Potato Soup

Danette Harlow
Quick, Easy & Delicious
Course Soup
Cuisine American
Servings 6


  • 4 tablespoons unsalted butter
  • 1 tbsp shallot, sliced thin
  • 4 tbsp sprigs fresh thyme
  • 4-1/2 cups water, plus extra as needed
  • 2 lbs sweet potatoes, peeled, halved lengthwise, and sliced 1/4" thick (save 1/4 of the peels)
  • 1 tablespoon packed brown sugar
  • 1-1/2 tablespoons salt (I use kosher)
  • 1/2 teaspoon cider vinegar
  • 1/4 teaspoon freshly ground pepper
  • minced fresh chives (garnish)


  • Melt butter in large saucepan over medium-low heat. Add shallot and thyme sprigs and cook until shallot is softened but not browned, about 5 minutes. Add water and increase heat to high and bring to a simmer. Remove sauce pan from heat; add sweet potatoes and reserved peels. Let it stand uncovered for 20 minutes.
  • Add the brown sugar, salt, vinegar and pepper. Bring to simmer over high heat. Reduce heat to medium-low; cover and cook until potatoes are very soft, about 10 minutes.
  • Discard thyme sprigs. Working in batches, process the soup in a blender until smooth. (I used an immersion blender and did it right in the pot) Blend for about 45-60 seconds. If using a regular blender, return soup to pot. Bring to simmer over medium heat and if too thick add a little more water. Season with salt & pepper to taste and serve with a sprinkling of chives.


Sweet Potato Soup