This simple recipe for Creamy Sweet Potato Soup with Fried Sage will quickly become a favorite to add to your soup collection. Don’t skimp on the fried sage as it adds just the bit of texture and earthiness to the creamy soup.
I seriously cannot believe that summer is over. The kids have been back in school now for 3 weeks and the weather has turned from 90’s to 50’s in the blink of an eye. How did that happen?
When the weather turns cold, the first thing I gravitate towards is soup. Â I love a big bowl of steamy deliciousness in the fall. Â I’m sure I’m not alone there. Â It makes the cold dark days seem manageable, in my eyes.
You know when you’re sitting out in the sun in the middle of summer and you can feel the heat permeate your insides and every inch of you feels warm and toasty? That’s how I view soup…like the sun warming me from the inside out.
This is a really easy soup to make, in fact, it’s done in less than 30 minutes and is filling and delicious. You can opt out of the fried sage if you’re making this for picky eaters, but don’t skip it for the big kids. Frying sage removes the pungent oils and it imparts a light sweetness to the leaves. Let it rest a minute on paper towels and then crumble easily over the soup.
More Soups Recipes We Love
- Creamy Chipotle Tomato Soup
- Creamy Thai Chicken Chowder
- Tuscan White Bean Soup
- Minestrone Soup
- Easy Pho
Creamy Sweet Potato Soup Recipe
Ingredients
- 6 tbsp unsalted butter, divided
- 1 medium red onion, diced
- 2 celery stalks, diced
- 5 garlic cloves, minced
- pinch crushed red pepper flakes
- 4 large white sweet potatoes, peeled and cubed
- 4 cups chicken stock, or water
- ¼ cup all purpose flour
- 4 cups milk
- 1 tsp olive oil
- 6-8 leaves fresh sage , rough cut
Instructions
- In a large stock pot, add 2 tablespoons butter and melt over medium high heat. Add the onion and celery and cook until onions are soft and translucent, about 10 minutes. Add the garlic, red pepper flakes, sweet potatoes and salt & pepper, to taste. Continue to cook for 5 more minutes. Add the chicken stock and bring to a boil, reduce heat to medium-low and simmer until potatoes are tender and no longer crunchy, about 8-10 minutes.
- Working in batches, puree all but 2 cups of the potato mixture. Return to same pot with the reserved potatoes. Stir to combine.
- Meanwhile in a medium saucepan, melt remaining 4 tablespoons butter over medium-high heat. Whisk in the flour and cook, whisking continuously, for 2 minutes. Slowly add the milk while whisking and cook until the milk mixture begins to thicken, about 4-5 minutes. Add to the potato puree and stir well to combine. Bring to a semi-boil and when the soup starts to become thick, turn down the heat to simmer.
- Add 1 teaspoon olive oil to a small frying pan over high heat. Add the sage leaves and fry for about 30-45 seconds per side. Remove to a paper towel and allow to cool slightly. Crumble over warm soup and serve.
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Nutrition
*Nutritional information is not guaranteed to be accurate.
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Hi! I’m Heather
I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.
I really love this recipe and hope you will too!
Yup! Soup weather is here and this looks perfect!! YUM!
Fall is definitely soup season! This looks perfect and I have the sweet potatoes already at home. SCORE!
This looks wonderful, I am definitely in the mood for some soup. Coffee, soon?