Sweet potato soup

Name: Sweet potato soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: Sweet potatoes (or yams) 2.2 lbs; Fresh scallion ½ cup; Extra virgin olive oil 2 spoonfuls; Butter 2 tbsp; Vegetable broth 4 ¼ cups; Fresh liquid cream 0.6 cup; Fine salt to taste; Sweet Paprika ½ tsp; Smoked pancetta 4 slices; Sweet Paprika ½ tsp; Extra virgin olive oil to taste

it de fr es br

426

Calories per serving

Gluten Free

Energy Kcal 426
Carbohydrates g 47.9
of which sugars g 15
Protein g 5.9
Fats g 23.4
of which saturated fat g 9.95
Fiber g 5.2
Cholesterol mg 50
Sodium mg 875

Difficulty: Very easy
Prep time: 15 min
Cook time: 40 min
Serving: 4
Cost: Low

PRESENTATION

Vellutata di patate dolci is that kind of sweet potato soup that makes everyone chatty at the dinner table, especially with the super crispy pancetta on top. It's straight out of Italian kitchens—but with a twist. You get that sweet kick from American sweet potatoes instead of the usual ones. Everyone's familiar with the classic creamy potato soup, but this version? Way way better and a bit more fun. The real magic is in the tender sweet potatoes blending with those salty, crispy bites of pancetta—creating this delightful mix of soft and crunchy in every spoonful. Really nice.

In Italy, soups like this are the go-to first course, perfect for impressing guests or shaking up the usual dinner routine. The creamy sweet potato soup feels kinda fancy, but honestly, it's pretty simple to whip up. Looks great too—just add some herbs or a drizzle of quality olive oil. Some Italian families throw in a dash of nutmeg or a pinch of black pepper to spice things up. People sometimes swap out the pancetta for another topping, or maybe go vegan, but the moist texture and slightly golden color? Always a treat.

Many folks compare this easy sweet potato soup recipe to the potato vellutata. The sweet potatoes give it a sweeter taste and a softer, almost velvety feel. And look, roasted or fried sweet potatoes are popular sides in Italy, but this soup? It's the star—no question—when you're craving something cozy and special. The best part is how it nails those savory and sweet flavors without being too heavy. Whether you call it sweet potato bisque or just a big bowl of comfort, this dish is memorable—especially on a chilly night.

It's a simple way to make dinner feel like a treat, for sure. Perfect for sharing with friends or making an ordinary night feel special. Plus, trying different garnishes or sides like roasted sweet potatoes? Seriously good. Makes it a great experience every time.

INGREDIENTS

426

Calories per serving

Sweet potatoes (or yams) 2.2 lbs (1 kg)

Fresh scallion ½ cup (80 g)

Extra virgin olive oil 2 spoonfuls

Butter 2 tbsp (30 g)

Vegetable broth 4 ¼ cups (1 l)

Fresh liquid cream 0.6 cup (150 ml)

Fine salt to taste

Sweet Paprika ½ tsp

For garnish: Smoked pancetta 4 slices; Sweet Paprika ½ tsp; Extra virgin olive oil to taste

Preparation

How to prepare Sweet potato soup

To prepare the sweet potato soup, clean the spring onions and slice them thinly, then let them soften over very low heat with the oil and butter for at least 15 minutes in a saucepan 1. In the meantime, peel the potatoes 2 and cut them into not too large cubes 3.

When the spring onions have softened but not taken on color, add the sweet potato pieces 4 to a saucepan and then the vegetable broth; season with salt, cover with a lid, and let cook until they become tender (about 20 minutes). Blend the mixture with an immersion blender 5 until you obtain a smooth cream, as fine as velvet. Add fresh cream 6, sweet paprika, and adjust the salt. If the soup is too thick, add more vegetable broth.

Heat a non-stick pan and when it is well hot, place the slices of bacon on it 7 and brown them on both sides, then drain them from excess fat and fold them over themselves to form a V, then place them on a plate 8. Pour the soup into 4 deep dishes (not too large), preferably 4 small bowls, sprinkle with a few pinches of paprika 9, place the slice of bacon in the center, finish with a drizzle of extra virgin olive oil and then serve with some croutons or slices of toasted bread.

Storage

You can store the sweet potato soup in the refrigerator, closed in an airtight container, for up to a couple of days.

Advice

Even the best gets boring, so to avoid seeing this delicacy left over, serve it in small bowls: since there is also cream, more than ten spoonfuls would be an exaggeration!

For the translation of some texts, artificial intelligence tools may have been used.