Name: Baked Sweet Potato Soup
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 10
Ingredients: 5 large sweet potatoes; 1 (16 ounce) package bacon slices; 1/3 cup all-purpose flour; 7 cups milk; 2 cups shredded cheddar cheese, divided; 3/4 cup sour cream, divided; 1 bunch green onions, chopped; 1 teaspoon salt; 1/2 teaspoon black pepper

Baked Sweet Potato Soup loaded with cheddar cheese, bacon, sour cream and onions for the ultimate in comfort food!

A white bowl of sweet potato soup on a white saucer with a spoon in it. The soup is topped with bacon bits, shredded yellow cheese and sliced green onion.

A Comforting Sweet Potato Soup

Craving comfort?! This Baked Sweet Potato Soup is for you! Loaded with crumbled bacon, shredded cheese, sour cream and green onion, it brings sweet and savory flavors to every bite. It’s comfort that makes you go back for more.

A ladle of baked sweet potato soup held over a white Dutch oven of soup.

The Best Soup for Cooler Weather

For months, I dreamed of creating this soup, waiting for a little bit cooler weather to make it happen. Even though it was still in the 80’s here in Dallas, we’d had a few cool evenings here and there, so I couldn’t wait any longer.

Sweet and Savory Flavors

I prefer sweet potatoes over white potatoes and last time I was eating my favorite baked potato soup, I thought why not make it with baked sweet potatoes?! We’ve been missing out, my friends! This soup turned out so delicious! The sweet and savory flavors going on in every bite make you just want to spoon in for more and more and more.

A white dutch oven filled with sweet potato soup.

Even Better the Next Day!

A creamy and cheesy soup that’s loaded with chunks of sweet potatoes, bits of bacon, and a few green onions. Tastes just like a loaded baked sweet potato, but in soup form. It’s so simple that you’ll want to make it all throughout the cooler seasons.

This loaded sweet potato soup recipe makes a huge pot and it gets even more flavorful the next day, so it’s great for leftovers! If you love sweet potatoes, you are going to fall in love with this soup!

How to Bake a Sweet Potato

Learn how to bake a sweet potato with a delicately crisp skin and a tender, hot center. Learn simple, tried-and-true steps to getting the perfectly baked sweet potato every time!

What Do I Need to Make Baked Sweet Potato Soup?

(see recipe card for measurements and details)

Large sweet potatoes
Sliced bacon
All-purpose flour
Milk
Shredded cheddar cheese
Sour cream
Green onions
Salt
Black pepper
Large soup pot or Dutch oven
Aluminum foil

Ingredients to make sweet potato soup in small glass dishes on a white marble counter.

More Hot and Hearty Soup Recipes

There’s no better way to warm up on a cold day than with a bowl of soup. My Hot and Hearty Soup Recipes are flavorful, filling and the perfect one-pot dinner everyone will love.

Creamy tomato soup, homemade Chick-Fil-A chicken tortilla soup, taco soup, and broccoli cheddar chicken soup.

How to Make Baked Sweet Potato Soup

Preheat oven to 400°F. Clean and scrub sweet potatoes. Pierce each sweet potato with a fork about 6 times. Wrap individually in foil and bake for about 45 minutes until soft to the touch. Let cool enough to handle.
Remove the skin from all of the the baked sweet potatoes and mash two of them in a bowl. Cut the remaining three sweet potatoes into small cubes.

Using kitchen scissors or a sharp knife, cut the bacon into small pieces. Add to a large soup pot and cook the bacon over medium-high heat until crisp, about 10 minutes. Remove the bacon from the pot with a slotted spoon, leaving the grease in the pot.
Reserve 1/4 cup of the fried bacon bits, 1/2 cup cheddar cheese, 1/4 cup green onions and 1/4 cup sour cream for garnishing.
Turn the burner down to medium heat and whisk in the flour. A thick mixture will form. Slowly whisk in the milk and continue to whisk until thickened.
Stir in the mashed and cubed sweet potatoes.

Add 1/2 cup sour cream, 1 and 1/2 cups shredded cheddar cheese and the remaining bacon bits. Slowly stir until cheese is melted.

A white dutch oven filled with soup. There are bacon bits, a dollop of sour cream, and shredded cheddar bits yet to be stirred in. There is a wooden spoon sticking out of the top right side of the pot.

Once the cheese is melted, stir in all but 1/4 cup of the chopped green onions, salt and black pepper.

A white dutch oven filled with sweet potato soup. There is a wooden spoon sticking out of the top right side of the pot.

Ladle soup into bowls and garnish with reserved cheese, bacon, onions and sour cream, if desired.

Two white bowls of sweet potato soup on a white saucer with spoon in them. The soup is topped with bacon bits, shredded yellow cheese and sliced green onion.

How to Store Baked Sweet Potato Soup

Store leftovers in an airtight container in the refrigerator for up to 5 days.

To freeze, allow to cool completely. Transfer to a freezer safe container or bag (double-bag to protect from freezer burn). Sweet potato soup should keep great in the freezer for up to 3 months. Let defrost in the refrigerator overnight and then reheat on the stovetop or in the microwave until warmed through again.

If you make this Baked Sweet Potato Soup and post a picture to social, be sure to tag me on Instagram @thebakermama so I can see! 😍 I just love seeing how inspired and creative y’all get with the recipes and ideas I share. Enjoy!

xoxo,