Quick Facts:
Time: 35 minutes total • Yield: 4–6 servings • Skill: Easy • Method: One-pot, stovetop + blend • Diet: Vegan, Gluten-Free, Dairy-Free
Introduction
Potato Soup that actually tastes like fall? This silky, smoky chipotle sweet potato soup brings creamy comfort with weeknight speed. It leans on pantry staples—sweet potatoes, cumin, and chipotle—for a bold, warming bowl, finished with bright lime and crunchy pepitas. The texture is lush without being heavy, and the flavor lands in that sweet spot where cozy meets vibrant. If you’re juggling busy evenings, this one-pot recipe solves dinner fast, packs beautifully for lunch, and reheats like a dream. It’s perfect for families… and anyone hunting for Vegan Potato Soup that doesn’t taste ‘light’.
While you’re here, explore our Potato Soup recipes for more cozy bowls.
Why You’ll Love It
- Weeknight-easy: minimal prep, clear timing.
- Flexible: swap what’s in your fridge without losing the vibe.
- Balanced flavor: a little sweet, smoky heat, and lime for lift.
- Great leftovers: reheats beautifully for lunches all week.
Potato Soup — Smoky Chipotle Sweet Potato Soup (One-Pot, 35 Minutes)
- Total Time: 35 minutes
- Yield: 4–6 servings
- Diet: Vegan
Description
Silky, smoky sweet potato soup that tastes like fall—creamy without dairy, bright with lime, and finished with crunchy pepitas. One pot, weeknight-fast, and perfect for make-ahead lunches. Vegan, gluten-free, dairy-free.
Ingredients
1 tbsp olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
1 ½ lbs sweet potatoes, peeled and cubed (about 4 cups)
1 tsp ground cumin
½ tsp smoked paprika
1–2 chipotle chiles in adobo, minced (start with 1) + 1 tsp adobo sauce
4 cups low-sodium vegetable broth
½ tsp kosher salt, plus more to taste
¼ tsp black pepper
¼ cup coconut milk (optional, for extra creaminess)
1 tbsp fresh lime juice, plus wedges for serving
¼ cup toasted pepitas, for topping
Chopped cilantro, for topping
Instructions
Sauté aromatics (5 min): Heat olive oil in a 4–5 qt pot over medium. Add onion + a pinch of salt; cook until translucent. Stir in garlic for 30 seconds.
Bloom spices (30–60 sec): Add cumin, smoked paprika, chipotle + adobo; stir until fragrant.
Add bulk + liquid (12–15 min): Add sweet potatoes, broth, ½ tsp salt, and pepper. Bring to a boil, then simmer until potatoes are just fork-tender.
Blend (2–3 min): Remove from heat. Blend with an immersion blender until velvety (leave a few small chunks if you like).
Finish (1–2 min): Stir in coconut milk (if using) and lime juice. Taste and adjust salt, heat (more adobo), and acidity (more lime).
Serve: Ladle into bowls; top with toasted pepitas and cilantro.
Notes
• Must-haves: sweet potatoes, chipotle, cumin, lime.
• Flex items: coconut milk, cilantro, pepitas.
• Substitutions: red onion or shallot; ½–1 tsp chipotle powder; add carrots or bell pepper; almond/oat milk instead of coconut.
• Diet: naturally vegan/GF; verify broth is certified GF if needed.
• Equipment: immersion blender is easiest; countertop blender works (blend in batches, vent lid).
• Make-ahead/storage: refrigerate 3–4 days or freeze up to 3 months (add lime + toppings after reheating).
• Scaling: double in a 6–7 qt pot; simmer a few minutes longer.
• Troubleshooting: too salty—add water/sweet potato + lime; too bland—more salt + lime; too watery—reduce/blend longer; too spicy—add coconut milk and a bit more broth.
• Pro tip: use low-sodium broth so you can season perfectly at the end.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: soup recipes
- Method: One-pot, stovetop + blend
- Cuisine: American, Mexican-inspired
Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 ½ lbs sweet potatoes, peeled and cubed (about 4 cups)
- 1 tsp ground cumin
- ½ tsp smoked paprika
- 1–2 chipotle chiles in adobo, minced (start with 1) + 1 tsp adobo sauce
- 4 cups low-sodium vegetable broth
- ½ tsp kosher salt, plus more to taste
- ¼ tsp black pepper
- ¼ cup coconut milk (optional, for extra creaminess)
- 1 tbsp fresh lime juice, plus wedges for serving
- ¼ cup toasted pepitas, for topping
- Chopped cilantro, for topping
What each ingredient does:
Olive oil: helps aromatics bloom.
Onion & garlic: base savory sweetness.
Sweet potatoes: the creamy body and natural sweetness.
Cumin: earthy warmth.
Smoked paprika: amplifies smoky notes.
Chipotle + adobo: signature smoky heat.
Veg broth: the flavorful liquid.
Salt/pepper: balances and sharpens flavors.
Coconut milk: silky finish without dairy.
Lime juice: brightens and balances sweetness.
Pepitas & cilantro: crunch and freshness on top.
Must-have vs. flexible: Sweet potatoes, chipotle, cumin, lime = must-have. Coconut milk, cilantro, pepitas = flexible but recommended.
Pro tip: Use low-sodium stock so you can season perfectly at the end.
Substitutions & Swaps
- Aromatics: swap yellow onion for red or shallot; add celery for extra savoriness.
- Heat: use ½–1 tsp chipotle powder if you don’t have canned chipotles.
- Veg: add diced carrots or bell pepper; both fit the flavor profile.
- Creaminess: almond or oat milk works instead of coconut; or skip it for a lighter bowl.
- Diet tweaks: already vegan/GF; confirm your broth is certified GF if needed.
- Time savers: use pre-cubed sweet potatoes or microwave them 3–4 minutes before dicing to speed cooking.
Equipment Notes
A heavy 4–5 qt pot or Dutch oven is ideal for even heat. An immersion blender makes smoothing the soup simple with fewer dishes; a countertop blender works too—blend in batches and vent the lid to release steam. A small skillet helps toast pepitas for topping, but you can also bake them on a sheet pan.
Step-by-Step
- Sauté aromatics (5 minutes): Heat olive oil over medium. Add onion with a pinch of salt; cook until translucent. Add garlic for 30 seconds—fragrant, not browned.
- Bloom spices (30–60 seconds): Stir in cumin, smoked paprika, and chipotle + adobo. Let them sizzle to wake up the flavors.
- Add bulk + liquid (12–15 minutes): Add sweet potatoes, broth, salt, and pepper. Bring to a boil; reduce to a lively simmer. Cook until potatoes are fork-tender but not falling apart.
Visual cue: a fork slides in with light resistance. - Blend (2–3 minutes): Off heat, blend with an immersion blender until velvety. For some texture, leave a few small chunks.
- Finish (1–2 minutes): Stir in coconut milk (if using) and lime juice. Taste; adjust salt, heat (a touch more adobo), and acidity (more lime) to balance.
- Top + serve: Ladle into bowls; finish with toasted pepitas and cilantro.
Make-Ahead, Storage & Reheating
- Make-ahead: Dice onion/garlic and cube sweet potatoes up to 2 days ahead; store separately.
- Fridge: 3–4 days in an airtight container; texture stays silky.
- Freeze: Up to 3 months. Leave off garnishes; thaw overnight in the fridge.
- Reheat: Warm gently on the stovetop or in the microwave; add a splash of broth or water and a squeeze of lime to revive.
How to Lighten / Make It Creamy
- Lighten: Skip coconut milk; add extra broth and an extra splash of lime. Blend only half for a lighter mouthfeel.
- Creamy: Blend fully and keep the coconut milk; for ultra-silky, blend 1 extra minute to aerate. If adding dairy-free yogurt, stir it in off heat to prevent curdling.
Toppings, Garnishes & Finishes
- Crunch: toasted pepitas, crispy shallots, or seasoned tortilla strips.
- Fresh: cilantro, scallions, or lime zest.
- Tang/Heat: extra adobo, chili oil, or a final squeeze of lime.
Microcopy: A sprinkle, a swirl, a squeeze—your three-second upgrade.
Sides & Pairings
Serve with warm flatbread or crusty sourdough, a simple green salad with citrus vinaigrette, or steamed green beans. For drinks, try sparkling water with lime or a crisp non-alcoholic cider.
Scaling the Recipe
To double, use a larger 6–7 qt pot and add 3–5 extra minutes to simmer time. Blend in batches to avoid overflow. To halve, keep the same chipotle amount for a bolder bowl, or reduce it slightly if heat-sensitive.
Nutrition & Dietary Notes
This soup offers fiber and beta-carotene from sweet potatoes, plus healthy fats from olive oil and pepitas. It’s naturally gluten-free and dairy-free. Check labels on broth and chipotles if you need verified GF.
Troubleshooting
- Too salty? Add more sweet potato (if handy), a splash of water, and extra lime.
- Too bland? You likely need more salt and a squeeze of lime; bloom a pinch of cumin in oil and stir in.
- Too watery? Simmer uncovered to reduce; blend longer for body.
- Too spicy? Add more coconut milk and a little extra sweet potato or broth.
FAQs
Can I use frozen or pre-cut sweet potatoes? Yes—keep simmer time the same; check tenderness.
Best swaps for chipotle? Chipotle powder or smoked paprika + pinch of cayenne.
How do I prevent gummy texture? Don’t over-blend; stop once it’s silky.
Is it freezer-friendly? Yes—up to 3 months; add fresh lime and toppings after reheating.
Can I make it in a slow cooker? Sauté aromatics/spices first for flavor, then cook on High 3–4 hours or Low 6–7; blend at the end.
Variations
- Lemony Herb: finish with lemon zest/juice and chopped dill + parsley.
- Spicy Chipotle: add another chile and a drizzle of adobo; balance with extra lime.
- Creamy Parmesan-Style (DF): stir in 2 tbsp nutritional yeast for savory depth.
Chef Notes / Test Kitchen Tips
Salting in stages makes a big difference—season the onions lightly, the simmering pot moderately, and finish after lime. The soup is typically “done” between 20–24 minutes of simmering, depending on cube size. For maximal smoothness, blend 60–90 seconds with short pulses to avoid air bubbles.
Conclusion
This weeknight Potato Soup delivers big flavor with simple moves—smoky, silky, and bright. It keeps 3–4 days, freezes well, and makes lunches you’ll actually look forward to. If you make it, drop a rating—and peek at our soup recipes for tomorrow’s dinner.
