Nothing warms my heart (and my kitchen!) like a bowl of creamy sweet potato soup paired with a Yukon gold potato mix side. It’s the kind of comforting meal I make when rainy days stretch on or my soul craves something soothing. I’m Chef Mia — lover of all things cozy, colorful, and easy. I believe simple ingredients can feel special, and this duo is one of my favorites to share with family or friends on a quiet evening.
How to Make Sweet Potato Soup & Yukon Gold Potato Mix
Ingredients
For the Sweet Potato Soup:
- 2 large sweet potatoes (peeled, cubed)
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 4 cups (1 liter) vegetable or chicken stock
- 1 cup (240 ml) coconut milk or cream
- 1 tsp ground cumin
- ½ tsp smoked paprika
- Salt & pepper, to taste
- Olive oil or butter for sautéing
For the Yukon Gold Mix (side or topping):
- 3–4 Yukon Gold potatoes (about 500 g), cut into small cubes
- 1 tbsp olive oil
- 1 tsp fresh rosemary or thyme (chopped)
- ½ tsp garlic powder
- Salt & pepper
Instructions
- Prepare the Yukon Gold mix
- Preheat oven to 200 °C (390 °F).
- Toss the cubed Yukon Gold potatoes with olive oil, herbs, garlic powder, salt, and pepper.
- Spread on a baking sheet and roast 20–25 minutes (or until golden and crispy), flipping halfway.
- Make the sweet potato soup
- In a large pot, heat a drizzle of olive oil or a bit of butter over medium heat.
- Sauté onion until translucent (about 4 minutes). Add garlic and cook 1 more minute.
- Add sweet potato cubes, cumin, smoked paprika, and stir to coat.
- Pour in the stock, bring to a boil, then reduce heat and simmer until sweet potatoes are soft (about 15 minutes).
- Use an immersion blender (or carefully transfer to a regular blender) to purée until smooth.
- Return to pot, stir in coconut milk (or cream), adjust seasoning with salt & pepper. Warm through.
- Serve
- Ladle the sweet potato soup into bowls.
- Spoon or sprinkle the Yukon Gold mix over the top (or serve on the side).
- Optional: garnish with fresh herbs (parsley, chives), a drizzle of olive oil, or a dollop of yogurt/cream.
Equipment You’ll Need
- Knife + cutting board
- Large heavy pot or Dutch oven
- Immersion blender or countertop blender
- Baking sheet
- Mixing bowls and spoons
Pro Tips & Substitutions
- Make it vegan: Use vegetable stock and coconut milk (omit butter).
- Spice it up: Add a pinch of cayenne or a dash of chili flakes for subtle heat.
- Creamier texture: Stir in a spoonful of crème fraîche or Greek yogurt just before serving.
- Advance prep: Roast the Yukon Gold potatoes earlier and reheat in the oven so they stay crisp.
- Adjust thickness: If the soup is too thick, thin with extra stock; too thin, simmer a few minutes longer.
Nutritional Overview
| Component | Estimate per Serving* |
|---|---|
| Calories | ~300–350 kcal |
| Carbohydrates | ~45 g |
| Protein | ~4–6 g |
| Fat | ~10–15 g |
| Fiber | ~6–8 g |
| Sodium | depends on stock & added salt |
* These are rough estimates and depend on ingredients used.
Why This Combo Works on Rainy Days
1. Comfort With Depth
Sweet potatoes bring natural sweetness and a silky mouthfeel when blended. The warm spices—cumin and smoked paprika—add gentle complexity without overwhelming the palate. Paired with little roasted Yukon Gold cubes, the contrast of smooth + crisp textures feels elegant and satisfying.
2. Balance in a Bowl
Often, creamy soups can feel heavy. The Yukon Gold mix introduces a lighter, roasted component that helps balance the meal. It offers a satisfying crunch and lets you scoop or nibble as you go, making each spoonful more interesting.
3. Versatility & Make-Ahead Friendly
You can roast the potatoes ahead of time, and the soup reheats beautifully. It’s an ideal meal for batch cooking. On busy evenings, rewarming from the fridge and garnishing with fresh herbs gives you a restaurant feel at home.
Serving Suggestions & Pairing Ideas
- Serve this duo with a crisp green salad (e.g. arugula + lemon vinaigrette) to brighten the plate.
- A crusty baguette or garlic bread is always welcome for dipping.
- For extra protein, add roasted chickpeas on top or serve with a side of grilled chicken or salmon.
- Drizzle flavored oil (like herb-infused olive oil or chili oil) over the soup just before serving for eye appeal and flavor boost.
Cozy Sweet Potato Soup with Crispy Yukon Gold Mix
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Creamy sweet potato soup paired with crispy Yukon Gold potato cubes — a cozy bowl for chilly nights.
Ingredients
Sweet Potatoes – 2 large, peeled and cubed
Onion – 1, chopped
Garlic – 2 cloves, minced
Vegetable or chicken stock – 4 cups
Coconut milk or cream – 1 cup
Cumin – 1 tsp
Smoked paprika – ½ tsp
Salt & pepper to taste
Olive oil or butter
Yukon Gold potatoes – 3–4, cubed
Olive oil – 1 tbsp
Rosemary or thyme – 1 tsp
Garlic powder – ½ tsp
Instructions
1. Roast Yukon Gold potatoes at 200 °C (390 °F) with oil, herbs, garlic, salt & pepper for 20–25 minutes.
2. Sauté onion and garlic in pot, add sweet potatoes and spices.
3. Pour in stock, simmer until tender.
4. Blend until smooth, stir in coconut milk, season.
5. Serve topped with roasted Yukon mix.
Notes
Make it vegan with coconut milk + veggie stock.
Add chili flakes for heat.
Roast Yukon potatoes ahead and reheat to keep crispy.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup, Dinner
- Method: Stovetop + Roasting
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 7 g
- Protein: 6 g
- Cholesterol: 0 mg
