clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Cheesy Sweet Potato Soup

Cheesy Sweet Potato Soup

  • Author: Emily Wilson
  • Prep Time: 5 Minutes
  • Cook Time: 25 Minutes
  • Total Time: 30 minutes
  • Yield: 3 Cups 1x
  • Category: Soup
  • Cuisine: American


Cheesy sweet potato soup is slightly creamy, a little bit sweet, and totally delicious.


  • 2 cups sweet potato, peeled and diced, about 12 ounces
  • 3/4 cup carrots, peeled and diced, about 1 medium carrot
  • 1/2 cup onions, sliced
  • 1 small garlic clove, peeled and roughly chopped
  • 3 sprigs fresh thyme or 1/2 teaspoon dried thyme
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 2 cups vegetable or chicken stock
  • 1 cup whole or 2% milk
  • 1/2 cup shredded cheese, I used smoked gouda
  • kosher salt and black pepper to taste
  • 1 tablespoon fresh parsley, optional

Fried Shallots, Optional:

  • 1 large shallot, peeled and sliced very thin
  • 1/2 cup AP flour, I’ve also used gluten free flour
  • 1 cup vegetable oil
  • Salt


  1. Set a large saucepan or small stock pot over medium heat. Add olive oil and warm. Once warm, add the sweet potato, carrot, onion, garlic and thyme. Season with salt and pepper. Saute until onions are softened and translucent, stirring often. About 5 minutes.
  2. Add apple cider vinegar to the veggies and cook for 1-2 minutes until liquid is absorbed. Stir in the stock. Increase heat and bring to a boil, then lower heat and simmer until veggies are very tender, about 15 minutes. Continue to stir often.
  3. For the crispy shallots, I like to slice the shallots very thin on a mandoline. Then, toss them in a bowl with the AP flour until well coated. Pour enough vegetable oil into a small saucepan so it’s about 1/4″ deep. Set over medium heat. Once oil is hot, add some of the shallots. Lift them out of the flour and shake off the excess before adding them to the pan. Oil should sizzle when you add the shallots. Work in small batches so everything has room to cook. Use a slotted spatula to flip them as they fry so they brown evenly. Lift out of the oil with the same slotted spatula and set them on a plate lined with paper towels. Sprinkle with salt while hot, then repeat with remaining shallots.
  4. Once veggies are soft, remove pot from heat. If you used fresh sprigs of thyme, remove them. Use an immersion blender to puree soup until smooth. You can also use a blender or food processor. Use caution when blending hot liquids. Mixture will be very thick.
  5. Place the pot of pureed soup back over low heat. Stir in milk, then add cheese a little at a time, stirring until melted and incorporated. Check taste and season with salt and pepper as necessary. If soup is still too thick, thin with more stock, milk or water to reached desired thickness.
  6. Ladle soup into bowls and top with shallots, a little extra cheese and chopped parsley, if desired. Enjoy!