Baked Sweet Potato Soup

Baked Potato Soup is my love language.  Also Bacon.  If you’re a sucker for comfort food you can top with candied bacon and smoked cheese and sip with a spoon, then keep reading.  This has everything you love about traditional Baked Potato Soup, but with sweet and savory fall flavors.

Soup Recipes- Baked Sweet Potato Soup by Our Best Bites

We’re going to start here like most recipes should start: with bacon.  You can make plain bacon, but I’m playing up this sweet-savory thing here and I highly suggest you just go for it and do the same.  I’m rubbing mine with just a tiny bit of brown sugar, but you could also do this easy Maple-Glazed Bacon instead.  That would be amazing as well.  Sweet bacon caramelizes as it cooks and makes the most amazing concoction that’s basically bacon candy.

Fall Soup Recipe: Baked Sweet Potato Soup

When the bacon comes out of the oven, reserve some of the grease and use that to saute the onions and garlic to start this soup.  I’ve said it a million times, but onions and garlic cooking in bacon grease is one of the best smells in the entire world.  I keep writing letters to Bath and Body Works to get it in a 3-wick candle. No dice.

Fall Soup Recipe: Baked Sweet Potato Soup

Next you’re going to push the onions and garlic over to the side of your pan to start a roux.  A roux is a cooked mixture of a little flour, butter, and milk.  It’s purpose is to thicken the soup.

Fall Soup Recipe- Baked Sweet Potato Soup

You’ll then pour in chicken broth, salt and pepper, smoked paprika, and a little sage.

Fall Soup Recipe: Baked Sweet Potato Soup

Then in goes your sweet potato.  You can cook these the day before, or use leftovers.


Turn off the heat and add the last flavors: just a hint of apple cider vinegar and some smoked cheddar.  You can usually find smoked cheddar in the deli area of the grocery store by the specialty cheeses.  This adds an amazing smoky flavor and adds richness.

Fall Soup Recipe: Baked Sweet Potato Soup

With any soup, I’m all about the toppings.  I love more cheese, green onions, that candied bacon.  And for a little crunch, I sprinkled on a few sweet potato chips.  A drizzle of cream is also delicious in there.  We love soup like this served with a toasty grilled cheese sandwich. 

Soup Recipes- Baked Sweet Potato Soup by Our Best Bites


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A beautiful soup bursting with the perfect combination of sweet and savory.


  • 6 slices bacon
  • 1 tablespoon brown sugar
  • 1 medium onion, diced (about 1 heaping cup)
  • 45 cloves garlic, minced
  • 1 tablespoon butter
  • 3 tablespoons flour
  • 32 ounces chicken broth
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon rubbed sage
  • 1 1/2 cups mashed cooked sweet potato (about 1 medium)
  • 1 teaspoon apple cider vinegar
  • 1/2 cup shredded smoked cheddar cheese, plus more for topping
  • Toppings (pick what you like!): sliced green onions, cheese, sweet potato chips, drizzle of cream


  1. Preheat oven to 375 degrees. Line a baking sheet with foil and lay bacon slices in a single layer. Rub about 1/2 teaspoon brown sugar over each slice. Bake until bacon is crisp (about 20-25 minutes) and then remove to cool. I usually place cooked slices on a baking rack over foil. Don’t set on paper towels because the sugar will stick!
  2. Place 2 tablespoons of the grease from the bacon pan in a soup pot over medium heat. Add onion and cook for 5-6 minutes, until onion is tender. Add garlic and cook for 30 seconds more.
  3. Pushonions to the side and add butter to pan until melted. Add flour and cook mixture for about a minute until smooth. Mix around with onions in pan for another minute.
  4. Slowly add in chicken broth and whisk until smooth. Add salt, pepper, smoked paprika and sage. Bring to a boil and then reduce to a simmer for 5 minutes. Add sweet potatoes, then turn off heat and add vinegar and cheese.
  5. If desired (I personally like it smooth) place in blender or use an immersion blender to process until smooth.
  6. Top with bacon and desired toppings (I use all of the ones mentioned!)


  • To cook sweet potato, you can prick and bake in the oven at 400 for about 45 minutes or until soft to the touch, or prick a few times and place in a bowl with a couple tablespoons of water and covered with plastic wrap. Microwave for 5 minutes or until completely soft.

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Soup Recipes- Baked Sweet Potato Soup from Our Best Bites




  1. Making this tomorrow! I just had gum grafting done this morning and am on a liquid/soft foods diet and not finding as many savory options, this looks great. Can’t wait to try with the bacon, too, when I’m back to normal. Thanks so much for this recipe!

  2. I made this tonight for dinner and it was so so delicious!! Definitely going on our list of favorites. I have one question though- I was putting it into my fitness pal (I’m doing the diet bet with you!) and it came up with a really low calorie count- under 200 calories per serving (I estimated 5 servings). I was just curious if you had calculated the calories and got something similar!

    PS I think like 90% of my dinner recipes come from either your blog or your cookbooks – so thank you for all the work you have done!

    1. Awe, thanks! That’s good to hear. And that calorie count doesn’t sound off to me at all. This soup has all kinds of delicious things in it, but it’s still fairly healthy!

        1. I know you posted this a few years ago so not sure if you’ll see this, but it totally makes sense since the only significant sources of calories here are the sweet potato, butter, bacon, and toppings. I’m curious if you included all the toppings? This is going on my list. I have all the ingredients besides the sweet potato. I do have a can of pumpkin (puree, not pie filling). I’m tempted to try it with that to avoid going to the store for one thing!

  3. This looks so incredible! I am definitely making it with the maple bacon…. Would cup-4-cup work on this instead of regular flour? Or would you suggest another flour to make this gluten-free?

    1. That’s a great question, Stephanie. I’ve never tried gluten free flours in roux, but I looked up a few things and heard that rice flour, and also the King Arthur Gluten free Flour mix works well. You might want to do a little more research or even test out a little to see if what you have, works!

      1. I’ve been gf for years. In place of a roux, I mix corn starch with my ( cool/ cold) liquid, and add ( or in this case, leave) my fat seperately.

  4. It is currently cold and rainy here in MI. and this soup sounds devine! I love the idea of all the flavors coming together. I can’t wait to try it.

    1. Great question. I know I measured how much this yields, but I can’t find it anywhere! My batch fed my family though, so I’d say 6 servings or so.

  5. We’re currently road tripping (just drove through Boise – Hi!!) and being on day 2 of car snacks and fast food makes my need for this soup even more immediate than normal. Can’t wait to give it a try.

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