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Sweet potato soup

Sweet Potato Soup with Peanut Butter

This delicious, luxurious soup is a snap to make and freezes beautifully.
Servings 8
Author Turnip the Oven


  • 3 tablespoons extra virgin olive oil
  • 1 medium onion diced
  • 2 leeks white and light green parts only, halved lengthwise and thinly sliced
  • 1 clove garlic minced
  • 2 medium sweet potatoes peeled and diced
  • Kosher salt and freshly ground black pepper
  • 4 cups low-sodium vegetable broth
  • 1/4 cup creamy peanut butter
  • 1/4 teaspoon ground cinnamon
  • Chopped roasted salted peanuts for serving


  1. Heat the olive oil over in a large saucepan or Dutch oven over medium-high heat. Add the onion and leeks and sauté until softened, about 5 minutes. Add the garlic and sauté for 1 minute more. Add the sweet potatoes and season liberally with salt and pepper. Stir in the vegetable broth and bring to a boil. Reduce the heat, partially cover the pot, and simmer until the potatoes are tender, about 25 minutes.
  2. Remove the pot from the heat and add the peanut butter and cinnamon. Puree the soup with an immersion blender. (Alternatively, puree the soup in batches in a regular blender.) Serve garnished with the chopped peanuts.