Loaded Sweet Potato Soup
This warm & cozy Loaded Sweet Potato Soup is packed with flavor and topped with cheddar cheese, bacon crumbles, sour cream & sliced scallions. Perfect for any chilly day to warm you from the inside out!
Ingredients
Soup
- 2 tbsp. butter
- 1 med. onion
- 2 celery ribs
- 1 tsp. garlic
- 1 1/2 lbs. sweet potatoes cut into 1-inch cubes
- 4 c. vegetable stock
- 3/4 c. Bolthouse Plant Protein Milk
- 1/2 tsp. salt
- 1/4 tsp. pepper
Toppings
- 1/2 c. shredded cheddar cheese
- 3 slices bacon cooked & crumbled
- 1/4 c. plain Greek yogurt
- 2 tbsp. sliced scallions
Instructions
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Melt the butter in a large, stock pot over medium-high heat. Add the chopped onions and sauté for 3 to 4 minutes, then add the celery and sauté for 5 more minutes until softened. Then add the garlic and cook a minute more.
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Add sweet potatoes & vegetable stock. Increase the heat to high and bring to a boil. Reduce heat to a simmer, and simmer uncovered until the sweet potatoes can be easily pierced with a fork, about 20 minutes.
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Use an immersion blender to purée the soup or work in batches and purée the soup in a standing blender.
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Add the Bolthouse Plant Protein Milk to the pureed sweet potato soup, and heat on medium until the soup is heated through. Add salt and pepper to taste.
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Top with shredded cheddar cheese, bacon, sour cream & sliced scallions.
Recipe Notes
- Rather not use butter? Substitute with 2 tbsp. olive or avocado oil instead.
- Soup can be prepared ahead of time up to the day before, store covered in refrigerator. Reserve toppings until ready to serve.
- Turkey bacon can be substituted for bacon for personal preference.
- If you find your celery overly "stringy" peel outer later with vegetable peeler prior to finely dicing.
- If you don't have an immersion blender or high speed blender, soup can also be pureed using a food processor!