This creamy sweet potato soup has been my chilly-weather comfort since I first discovered Jamielyn Nye's version. I remember making it on an overcast Sunday afternoon when I wanted something warm, filling, and simple enough to prepare between errands. The first spoonful was pure comfort — smooth, slightly sweet, and threaded with warming spices that felt like a homemade hug. It quickly became a family favorite: easy enough for a weeknight, yet special enough to serve at a casual dinner with friends.

What makes this rendition stand out is how approachable the ingredients are and how forgiving the technique can be. You don't need any fancy equipment beyond an immersion blender (or a standing blender) and a sturdy stockpot. The base of sweet potatoes, fragrant sautéed aromatics, and a pinch of cinnamon and nutmeg builds deep flavor without fuss. A splash of cream and milk at the end adds silkiness and rounds out the spices, creating a balanced bowl that's both hearty and elegant.

Ingredients

• Unsalted butter (2 tablespoons): I use a high-quality European-style butter when possible for a richer flavor, but ordinary unsalted butter works fine. If making vegan, substitute with 2 tablespoons olive oil.
• Onion (1 medium, chopped): Yellow onion adds a sweet, savory base. Chop it uniformly so it softens evenly. If you prefer a subtler flavor, use a white onion or leek instead.
• Celery (2 ribs, chopped): Celery provides aromatic depth and a gentle vegetal note; slice thinly to soften during the sauté.
• Garlic (1 teaspoon minced or 2 cloves chopped): Fresh garlic brightens the soup. Add it late in the sauté to avoid bitterness from overcooking.
• Sweet potatoes (1 1/2 pounds, about 2 large): Choose firm orange-fleshed sweet potatoes for a creamy texture and bright color. Peel and cut into 1-inch cubes for even cooking.
• Vegetable stock (4 cups): Use low-sodium stock so you can control saltiness; store-bought or homemade both work well.
• Cinnamon stick (1): Adds warm, aromatic background flavor. Remove before blending.
• Ground nutmeg (1/4 teaspoon): Freshly grated nutmeg is ideal; it pairs beautifully with sweet potato's natural sweetness.
• Whipping cream (1/4 cup): Adds richness and silk. For a lighter option use half-and-half or omit entirely for a dairy-light version.
• Milk (3/4 cup): Whole milk yields the creamiest finish; alternatives like oat or almond milk can be used but will alter the mouthfeel.
• Kosher salt & ground black pepper: Season to taste at both stages — during simmering and after finishing — to create depth and balance.

Instructions

Prepare the sweet potatoes:Peel and cut 1 1/2 pounds of sweet potatoes into 1-inch cubes so they cook evenly. Uniform pieces ensure a consistent puree texture and predictable cook time. Set aside in a bowl of cold water briefly if you need to prep ahead to prevent browning.Sauté the aromatics:In a large stockpot over medium-high heat, melt 2 tablespoons unsalted butter. Add the chopped medium onion and sauté 3 to 4 minutes until translucent and fragrant. Add 2 chopped celery ribs and continue to sauté 5 minutes until the celery softens. Add 1 teaspoon minced garlic and cook 1 minute more, stirring constantly to prevent burning.Add potatoes and simmer:Pour in the 4 cups vegetable stock, add the cubed sweet potatoes, 1 cinnamon stick, and 1/4 teaspoon ground nutmeg. Season with kosher salt and black pepper to taste. Increase heat to high and bring to a boil, then reduce to low and simmer uncovered for 20 minutes or until the sweet potatoes are easily pierced with a fork.Remove cinnamon and purée:Fish out the cinnamon stick and discard. Purée the soup using an immersion blender until very smooth, or transfer in batches to a standing blender. If using a standing blender, fill containers only two-thirds full and vent the lid slightly to avoid pressure buildup from hot liquids.Finish and adjust:Return the puréed soup to the pot if needed. Stir in 1/4 cup whipping cream and 3/4 cup milk over medium heat until heated through; do not boil once cream is added to avoid separating. Taste and adjust salt and pepper. If the soup is too thick, add an extra 1/4 to 1/2 cup stock or milk to reach desired consistency.Serve:Ladle into bowls and, if desired, drizzle a little additional cream on top for a pretty finish. Garnish with a pinch of ground nutmeg or a few toasted pepitas for texture.

Storage Tips

Store cooled soup in airtight containers in the refrigerator for up to 3 days. For longer storage, spoon portions into freezer-safe bags and remove excess air before sealing; freeze flat so they stack easily. When reheating from frozen, thaw overnight in the fridge or place the sealed bag in cold water for quicker thawing. Reheat gently on the stovetop over medium-low heat, stirring occasionally and adding a splash of stock or milk to restore a silky texture if needed. Avoid high heat to prevent dairy from separating.

Ingredient Substitutions

If you need a dairy-free version, swap the butter for 2 tablespoons olive oil and use full-fat canned coconut milk in place of the cream and milk—this yields a slightly tropical flavor but keeps the texture luxuriously creamy. You can replace vegetable stock with low-sodium chicken stock for a non-vegetarian option. For a spicier profile, add 1/2 teaspoon curry powder or 1/2 teaspoon smoked paprika during the sauté stage. For a lighter soup, reduce the cream to 2 tablespoons and increase stock by 1/4 cup.

Serving Suggestions

Serve this soup with crusty bread, grilled cheese, or a simple mixed-green salad to round out the meal. For a heartier bowl, top with roasted chickpeas, crispy bacon bits, or a spoonful of plain Greek yogurt and toasted pepitas. Fresh herbs like chopped parsley or chives add brightness, while a drizzle of good-quality olive oil or flavored oil (like chili oil) can lend a sophisticated finish for dinner guests.

Cultural Background

Sweet potato preparations appear in many culinary traditions, from West African stews to Southern United States comfort foods and Asian-inspired curries. The combination of warming spices like cinnamon and nutmeg with the natural sweetness of the tuber echoes flavors found in both American and European winter cooking traditions. This bowl is a modern, simplified take that highlights sweet potato’s versatility — able to be both rustic and refined depending on the garnishes and seasoning.

Seasonal Adaptations

In fall and winter, emphasize warming spices — cinnamon, nutmeg, and a touch of clove or ginger. For spring, lighten the finish with a splash of lemon and chopped fresh herbs to brighten the flavor. In summer, serve slightly chilled as a cold purée and garnish with cucumber ribbons and a dollop of cooling yogurt. Holiday gatherings are a great time to add roasted apples or pears to the pot before blending for a festive twist.

Meal Prep Tips

Double the batch and freeze individual portions for quick lunches or dinners. Label bags with the date and portion size. To reheat, thaw overnight in the refrigerator and warm gently on the stovetop, stirring occasionally. For grab-and-go lunches, pack the soup in a thermos with a small container of crunchy topping (toasted nuts or seeds) to add just before eating for texture contrast.

There’s a quiet pleasure in ladling this soup into bowls and watching everyone curl up under a blanket. It’s reliable, forgiving, and endlessly tweakable — make it your own and pass it down.