Tender baked sweet potatoes get transformed into this luxuriously creamy loaded baked sweet potato soup! Top this hearty soup with sour cream, cheddar, and lots of crispy bacon.

Soup’s on today and we’ve got all the sweet potatoes rolling in for duty.
Everybody loves a good baked potato with the works but how about swapping ’em out for sweet potatoes and putting it in soup form? Nothing could ever go wrong with this game plan.
On the contrary, things are going very right indeed today since your new favorite soup is staring ya in the face.

We’re taking all the inspiration from the classic baked potato soup to pull off this pot of gold today which means we’re starting with baked sweet potatoes, just adding a few simple ingredients, and crowning this gem with ALL the toppings.
Meet your new favorite soup for real.
This Sweet Potato Soup features…
- Tender roasted sweet potatoes
- A perfectly smooth and creamy texture
- Crispy bacon and cheddar for topping

Making the Sweet Potato Soup
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Sweet potatoes
- Bacon
- Yellow onion
- Garlic
- Chicken broth
- 2% or skim milk
- Sour cream
How to Bake Sweet Potatoes
Baked sweet potatoes are made just like you would regular potatoes. Prick the sweet potatoes all over with a fork and roast at 425F 55-60 minutes until the sweet potatoes are tender when pierced with a fork.
Once the sweet potatoes are cooled, scoop the flesh out and discard the skins (or leave a few on for extra texture in the soup!)
To speed along prep for this soup, we recommend baking the sweet potatoes ahead of time as they store well in the refrigerator up to 6 days.

Tips for Perfect Sweet Potato Soup
- Use bacon drippings as soup base – we’re going to cook the bacon bits and then use the drippings to saute the onion and build the soup base. This adds a lot of flavor to the soup.
- Add sour cream at end of cooking – this prevents the cheese from burning and the sour cream from separating.
- Puree soup in blender or use immersion blender – both tools work great for getting the soup perfectly creamy.
Recipe Variations
Try these ideas for a different twist on this soup.
- Skip the bacon – for a vegetarian-friendly soup, skip the bacon and instead sauté the onion in a little vegetable oil. Swap out the chicken broth for veggie broth.
- Add vegetables – try adding a handful of diced carrot, celery, mushrooms, or sweet pepper to soup before simmering.
Storing and Freezing Soup
This soup stores well in refrigerator up to 6 days. You can reheat individual servings in the microwave or larger quantities on the stovetop.
To freeze soup, allow to cool completely, pour in a freezer-safe container, and freeze up to 2 months. Thaw in refrigerator and reheat via microwave or stovetop.

Everything in this soup from the sweet and savory flavors to the creamy texture to the gorgeous vibrant orange is just *chef’s kiss.* You’ll be throwing this one on your regular soup rotation for sure.
Hopefully with extra bacon on top.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.

Watch this soup made step-by-step on Google web stories.
More creamy, cozy soups to try next!
Loaded Baked Sweet Potato Soup
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Ingredients
- 4 medium sweet potatoes
- 6 strips bacon, diced into 1/4-inch cubes
- 1 medium yellow onion, finely diced
- 2 medium cloves garlic, minced
- 3 cups chicken broth, plus additional as needed to thin soup
- 1 cup 2% or skim milk
- 1/2 cup sour cream
- Salt and pepper to taste
- Additional sour cream, sliced green onion or parsley, and shredded cheddar for topping
Instructions
- Preheat oven to 425F and lightly grease a large sheet pan. Place sweet potatoes on prepared sheet pan and roast at 425F 55-60 minutes until sweet potatoes are tender when pierced with a fork.
- Once sweet potatoes are cool enough to handle, scoop out interior and place in a bowl, discarding skins (or add a few to soup for some additional texture)
- In a medium pot or Dutch oven over medium heat, cook bacon until crispy. Drain on paper towels and set aside.
- In same pot over medium-high heat, cook onion in bacon drippings until tender. Add garlic and cook 1-2 minutes until fragrant.
- Add baked sweet potatoes, 3 cups chicken broth, and milk to pot and bring to a simmer over medium-high heat.
- Transfer soup to a blender or use an immersion blender to puree soup until smooth. Add back to pot and stir in sour cream and additional chicken broth as needed to thin soup. Season soup with salt and pepper to taste.
- Ladle soup into bowls and top with additional sour cream, crispy bacon bits, green onion or parsley, and cheddar on top. Enjoy!
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