Sweet Potato Chowder.
This sweet potato chowder is a huge hug in a bowl for you!
Because… Monday. Yes yes. We all need a hug today.
Just LOOK AT THIS BOWL. I want to devour every last bite.
This soup is super comforting and hearty. It’s so warming and flavorful, it’s ridiculous! It’s a soup that can easily be a meal, no salad or bread needed. Of course those are welcome additions and if you feel like pairing with some beer bread or a house salad, I don’t blame you.
The whole pot starts off with some pancetta that we crisp up, then reserve for topping later. If you don’t eat meat, you can easily skip this part and use olive oil (or your oil of choice) to start everything off. The pancetta adds a lot of flavor and the crunch that I need on top.
The crunchy bits are what make it SO good. I’m never one to turn down a potato soup. I have a classic loaded potato soup recipe, as well as a loaded sweet potato soup too!
While they are both major comfort food, I always find that they need some texture on top.
Or should I say… that I need some texture on top.
Of course I do.
High maintenance for life!
My favorite way to add texture on top is the pancetta and a sprinkling of roasted, salted pepitas. So crunchy! So tasty! And so satisfying.
p.s.I actually loathe the word “tasty” but sometimes no other one will do. It’s a vibe.
After the soup simmers for a while, we’re going to toss in some tuscan kale too. I LOVE THIS. Getting in some greens, but in a warm bowl of comfort food, you know? I like to stir the greens in a few minutes before eating, because the kale holds a little crunch. It will soften by the next day for leftovers but it’s still super good.
Finally I stir in some milk or cream or even coconut cream. A little goes a long way and it makes the soup richer, more satisfying and overall more comforting. It’s not as brothy or thin and makes it FEEL like a heartier dish.
I mean, YUM. There is nothing like a giant pot of love to start the week off right.
Sweet Potato Chowder
Sweet Potato Chowder
Ingredients
- 4 ounces pancetta, diced
- 1 tablespoon unsalted butter
- 1 sweet onion, diced
- 3 garlic cloves, minced
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon ground sage
- ¼ teaspoon freshly ground nutmeg
- ½ cup chopped carrots
- 3 cups chopped sweet potato, about 1 inch in size
- 5 cups reduced-sodium chicken stock
- ⅓ cup cream, half and half or coconut cream/milk
- 2 cups chopped tuscan kale
- 3 tablespoons roasted salted pepitas, for topping
Instructions
- Heat a large pot over medium-low heat and add the pancetta. Cook, stirring occasionally, until the fat is rendered and the pancetta is crisp, about 6 to 8 minutes. Remove the pancetta with a slotted spoon and place it on a paper towel lined plate to remove any excess grease.
- Keep the pot on medium low heat and add the butter. Stir in the onion, garlic, salt, pepper and sage. Stir in the fresh nutmeg. Cook, stirring occasionally, until the onions softened, about 5 minutes. Stir in the carrots and sweet potato, tossing everything to combine.
- Pour in the chicken stock and bring the mixture to a boil. Reduce it to a simmer and cook for 10 minutes. Cover and cook for an additional 10 to 15 minutes, or until the sweet potatoes cubes soften. Stir in the cream/halfhalf/etc. Taste the soup and season with additional salt or pepper if needed, but remember we will add the salty pancetta back on top too!
- A few minutes before serving, stir in the kale. I like to serve it almost immediately, but you can simmer the soup for another 10 minutes or so to soften it.
- Serve with the pancetta and pepitas for topping.
Did you make this recipe?
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I appreciate you so much!
Acceptable to eat for breakfast? I think.
146 Comments on “Sweet Potato Chowder.”
I never post comments – this one deserves a comment!
I spend a good amount of time getting inspired by recipes on pinterest and then I make my own creations – BUT this recipe I followed exactly and I have made it at least 5 times in the last month. It is my new favorite soup. So flavorful, yet simple and cooks up pretty quick. We add real bacon bits and pepitas on top and don’t forget the heavy cream! FANTASTIC RECIPE!!!!! Thank you!
Another really great recipe! Will be serving this one on repeat. Thanks.
Kale is the only veggie I really cannot stand! Would gray spinach work here?
I meant fresh not gray spinach!!
I use spinach in a pinch! Doesn’t take as long as kale to cook and is preferred by my family 🤷🏽♀️
You aren’t alone, Deb. Thanks for asking.
Can this be made vegetarian or would the taste be lost?
Excellent! I used 1 can of coconut cream and spinach instead of kale
There is such a range in sizes of sweet onions,it would be helpful to have an approximate cup/volume size amount.
Yum!! This recipe is a winner!! Flavorful and delicious. I think I’ll use this as a base recipe and try it with butternut squash too.
We’re plant based and oil free so I made a few changes: no pancetta, used water instead of olive oil, vegetable broth instead of chicken broth and coconut milk for cream (as suggested).
Loved it! The flavors are great. I like how the sage and nutmeg taste together. Don’t skip the pepitas (I toasted and salted raw ones on the stovetop) as they really do add a nice finishing touch.
This was an excellent recipe for a cold, snowy evening! I added red pepper flakes and a quick drizzle of lemon juice as well as substituted some Italian sausage for pancetta to boost the flavor. I tried it without at first but chose to add in half a can of coconut milk for delicious creaminess.
Do you remove the grease from the pancetta before continuing?
I searched for it but I didn’t see it in any of the other comments. You wouldn’t happen to have the calorie count or nutritional break down would you?
Also this was fantastic and I’m a huge fan.
This is one of my new favorites! I’m about to go make a double batch. I just made it a few days ago. So much flavor. Thanks for the recipe! I’m looking through your recipe index for more!
Did you use sweet potatoes or yams for this recipe? The color in the picture looks more orange like a yam. Am going to try this recipe tonight but not sure which potatoes to get.
This recipe is a WINNER! very versatile and complex flavors. I’ve made this at least every other week since the fall and it meal preps for lunches very well (I keep the pepitas separate to top with after re-heating). Even my family that doesn’t like kale enjoys this soup! It’s very forgiving – I’ve used bacon (instead of pancetta) and added some smoked paprika and/or chipotle chili powder (just because I love them!) and it’s always turned out delicious. This is the first recipe I’ve ever commented on-
Hearty, but not heavy. I love this soup!
This was amazing and smelled so good! The pepitos and pancetta was just perfect on top. I did take out some of the sweet potatoes, used my immersion blender then added the sweet potatoes back in. A most excellent soup. Thank you!
Well, I substituted the chicken broth for 4c chicken bone broth and 1c water, the fresh garlic for garlic powder, a cup short of sweet potato for an extra cup of carrots, the kale for baby spinach, and the pepitas for roasted sunflower seeds, and it STILL tasted pretty great!
Do you have any suggestions for other seasonings or spices to add? And have you ever tried blending the veggies and broth together before adding the greens and toppings? I may try that next time and see what happens!
Thanks!
So delicious! I used a plant based sage & apple sausage chopped up instead of pancetta, veggie broth and added smoked paprika & a dash of yellow curry powder. Turned out great! I think I’d try vegetarian bacon next time and add some extra smoked paprika. Those pepitas are amazing on top!
The soup was incredible!!! I can’t wait to make it again :) yummm!
This recipe sounds delicious! However, I’m not a big kale fan. Have you tried spinach in this recipe? it may not have the crunch that the kale brings but the taste might be okay…. just curious.
Hi. Just made it and it is simply delicious. Thank you for sharing.
this was one of the top 10 things I have ever made! I made a few mods and one I would highly recommend if you like a slightly creamer soup (makes it so it almost doesnt need the cream/coconut milk!)–throw a cup or so of the soup into an immersion blender and then add it back in once it’s blended. made the texture so good!
I was dubious to begin with but that has to be one of the best things I have ever eaten, changed the panchetta for chorizo and oh my goodness it’s so cozy and rich!
Can you make in a crockpot? And how? Thanks!
We made this tonight and my husband and I both loved it! It’s just perfect for fall! The spices are great and it feels great knowing you’re putting such healthy, great tasting food in your body! We didn’t have pancetta, so used turkey bacon instead. So good! Will 100% make again!
Can this be made in the crockpot?
Delicious and easy! I had some substitutes, and still worked out great. I used bacon instead of pancetta, and cubed pumpkin instead of sweet potato. Very satisfying, especially with homemade cornbread muffins!
Absolutely enjoyed this recipe. I added some chopped rosemary which pairs well with sweet potatoes.
I would probably use bacon the next time I make the recipe, as it would work just as well as the pancetta.
Can anyone tell me if the coconut milk works well in this recipe? Change the flavor or yummy?
Can this be made in a crockpot?
I loved this recipe! Such a great way to get veggies in. It was a little thinner than I expected but the soup is still great.
I had half regular sweet potatoes and half purple sweet potatoes so accidentally ended up with a really cool purple colored soup!
Will make again.
Planning to make this week and wondering if I can freeze half?
What I meant in last comment is does it freeze well, lol thanks