A bowl of sweet potato vegetable soup, a plate with bread, and pot of soup in background.

Sweet Potato Vegetable Soup

This hearty Sweet Potato Vegetable Soup is a wonderful way to get in your vegetables and making you feel good about what you’re putting into your body. Extremely easy to prepare and I offer a stovetop and crockpot version - both effortless even for the novice cook.
Course Lunch, Main Course, Soup
Cuisine American
Keyword Soup, Sweet Potato, Sweet Potato Vegetable Soup, Vegetable
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Author Natalie



  • 1 pound sweet potatoes peeled and chopped
  • 1 pound potatoes peeled and chopped
  • 1 pound butternut squash peeled and chopped
  • 1 pound baby carrots cut in half
  • 3 celery stalks chopped (include leaves if you have them)
  • 1 large onion chopped
  • 8 garlic cloves chopped
  • 4 cups chicken or vegetable stock
  • 4 cups water
  • ¼ cup extra virgin olive oil
  • ¼ cup red wine vinegar



  • ¼ cup chopped fresh parsley
  • 1 cup frozen chopped kale or spinach

Optional Topping:

  • Parmesan or Romano cheese for topping


Stovetop Method:

  • Add all Soup and Seasoning ingredients in a large stockpot. Bring to a boil then lower to a simmer. Simmer, uncovered, for 45 - 50 minutes, giving it a stir occasionally.
  • Remove the bay leaves and discard.
  • Ladle a few cups of soup into a blender and blend until it just becomes smooth. Add back to the soup creating a thicker base.
  • Add the kale (or spinach) and parsley and stir. I use frozen because it’s easier, but you can use fresh and chop it up. You will need about 3 cups or 2 good handfuls if using fresh.
  • Taste and adjust with salt and pepper, if desired.
  • Serve topped with a few shavings of Parmesan or Romano cheese and some crusty bread, if desired.

Crockpot Method:

  • Add all the Soup and Seasonings ingredients into a 6-quart crockpot. Stir and cook on high for 4 hours or low for 6 - 8 hours. Continue with step 2.


This soup freezes well.