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Sweet Potato Soup with Cheddar and Apple Recipe

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4.2 from 46 reviews

This creamy and comforting Sweet Potato Soup features a blend of sweet potatoes, apple, and aromatic vegetables, enriched with cheddar cheese for a luscious finish. The soup is simmered to perfection on the stovetop and blended until smooth, offering a warm, flavorful meal ideal for chilly days.

  • Total Time: 60 minutes
  • Yield: 6 servings

Ingredients

Vegetables

  • 2 tablespoons butter
  • 1 yellow onion, diced
  • ¾ cup carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 2 lbs. sweet potatoes (about 3 large potatoes), peeled and cubed
  • 1 apple, peeled and cubed

Seasonings

  • ½ teaspoon salt
  • 1 teaspoon soy sauce
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ½ teaspoon mustard powder
  • ½ teaspoon smoked paprika
  • ¼ teaspoon black pepper
  • 1 pinch cayenne pepper
  • 1 pinch nutmeg

Liquids & Broth

  • 5 ½ cups chicken broth
  • ¾ cup half and half or coconut milk
  • ½ chicken bouillon cube

Dairy

  • 1 ½ cups cheddar cheese, shredded (preferably from a block for best meltability)

Instructions

  1. Sauté vegetables: Heat butter over medium heat in a large pot. Add diced onions, carrots, and celery. Season with salt and toss to combine. Cook gently for 15-20 minutes until the vegetables soften and caramelize slightly, developing a rich flavor base.
  2. Add aromatics and seasonings: Stir in minced garlic, soy sauce, apple cider vinegar, dried oregano, thyme, mustard powder, smoked paprika, black pepper, cayenne, and nutmeg. Cook everything together for 2 minutes to let the flavors meld.
  3. Incorporate sweet potatoes and apple: Peel and cube the sweet potatoes and apple into roughly ¾-inch pieces. Add them to the pot and stir well. Let the mixture heat through uncovered for 10 minutes to start softening the chunks.
  4. Add liquids and simmer: Pour in the chicken broth, half and half (or coconut milk), and add the chicken bouillon cube. Bring the soup to a boil, then reduce heat to a simmer. Partially cover the pot and allow the soup to cook for 20 minutes, or until the sweet potatoes are tender when pierced with a fork.
  5. Blend the soup: Remove the pot from heat. Use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth.
  6. Add cheese and thicken: Return the blended soup to low heat. Gradually sprinkle in the shredded cheddar cheese while stirring gently. Continue to simmer until the cheese melts and the soup reaches your desired creamy thickness. Remember, it will thicken further as it cools and during storage.
  7. Serve: Once thickened to your liking, the soup is ready to serve warm. Enjoy this comforting, cheesy sweet potato soup straight from the pot!

Notes

  • Shred cheese from a block rather than using pre-shredded for smoother melt and better taste. Cracker Barrel Sharp Yellow Cheese works wonderfully, but gouda or other good melting cheeses are fine.
  • Avoid adding cheese when the soup is too hot to prevent separation and grainy texture; low heat is ideal for melting.
  • Coconut milk is a delicious dairy-free alternative to half and half, adding a subtle richness and slight sweetness.
  • For a vegetarian version, substitute chicken broth and bouillon with vegetable broth.
  • Author: Adeline
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://flavorhug.com/sweet-potato-soup-with-cheddar-and-apple-recipe/