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
- 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
- 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.
126 Comments on “Sweet Potato Chowder.”
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Made this last night. :) I really loved it, as did my husband but my kids are not fans of sweet potato so they cringed…haha. I doubled the recipe and cut the broth by 2 cups and still had PLENTY of liquid. I also kept the onion to one…thought 2 would be overpowering. I used a hand blender before serving to thicken the soup a bit. The pancetta adds a very mild flavor to the soup…next time I will try bacon. :) I served with parmesan/garlic sourdough toast baked in the oven.
After two attempts at making this, first my Kale was bad…second day the pancetta I had purchased HOURS BEFORE was bad, I finally made this! I only had vegetable stock on hand, and added some bacon I had in the fridge because I’m scarred for life with the pancetta disaster now (my entire house smelled like dirty feet!). I also added in about a tsp of basil and let me tell you. This is going to become a staple fall soup. Thank you so much for the idea! Love it!
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This looks great, but I can’t stand kale. Any suggestions? Has anyone tried spinach instead?
A heartier green like chard or collards would work but spinach could be a last resort!
Try escarole – it’s my favorite for minestrone
Followed the recipe to a T minus the pancetta since I didn’t have it on hand and I followed the sub for coconut milk. It was significantly more liquid than I expected so I doctored it up by adding a can of cannellini beans, more kale, and I still wasn’t totally impressed by the flavors so I added chili flakes and liquid aminos for some extra umami. I think it could be just my tastes but I will probably not use coconut milk if I make this again as the flavor just seemed strange to me. Overall a good recipe, but I would recommend others start with 4 cups stock and add more if needed.
DAAAAALLLISHH!! Are used applewood smoked bacon instead of pancetta and I added some apple slices while it was cooking, coconut cream at the end. Amazing!!
This stuff is amazing! I used a chicken with feta and spinach sausage link instead of the panceta, and it was incredible. Super easy too!
This soup is delicious!! Should have doubled the recipe!!
I had two cups of butternut squash and threw that in too. Will keep on my rotation.
Excellent! This one is a keeper.
I did sub bacon for pancetta and spinach for kale, it’s what I had. I also added black beans. LOVED IT
Delicious flavors. Reduce chicken broth amount by at least half. Wayyy too much liquid
This soup is amazing!!!! 🤩🤩🤩🤩
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You don’t happen to have a crockpot version of this do you?
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Can I make this ahead of time and freeze it?
At first I was not impressed, the recipe was just ok. Then I ate leftovers…this was definitely better sitting for a day or two in the fridge.
For those wanting instant pot cool times, I cooked mine on high for 5 minutes with a 10 minute natural release and it was perfect. I puréed about 1 cup of the soup to make it thicker.
Thanks for the nice fall recipe!
Thank you for your comments – I will make mine a day ahead!
What is the nutritional info for this recipe?
delicious!! this soup is really a bowl of comfort. 💕
I just made this and it is delicious. I think I just found my new favorite soup! Its full of flavor and the ultimate comfort food.
This was soo delicious! My husband requires a chunky soup with meat, so I added a pound of sage sausage and omitted the ground sage. I also read the comments about the amount of liquid, so I only used 4 cups of chicken stock and even with the extra meat that was plenty of broth. I also added a little bit of flour at the end to thicken it a bit. Will definitely make again!
Delish! I reduced the broth by a cup and added some leftover rotisserie chicken. Also used 1/2 & 1/2 and added a teaspoon of flour to thicken a little. I just dumped the pancetta back into the pot instead of sprinkling on top…perfect!
I love love love this recipe !! I usually have a hard time finding the pancetta so I use bacon instead. This is one of my favorites !! Even my husband likes it and he’s not a fan or carrots/sweet potatoes. Thank you for this wonderful tasty recipe! (:
This is delish! I had to sub bacon for pancetta and spinach for kale , but otherwise followed recipe
I made this soup using chopped ham from Christmas leftovers. I also went with coconut cream instead of half and half. Absolutely love this soup. Very hearty and flavourful!
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LOOKS AND SOUNDS AMAZING! I CAN HARDLY WAIT TO TASTE IT.
CAN I MAKE THIS SOUP THE NIGHT BEFORE TO DELIVER TO FRIENDS THE NEXT DAY?
CAN I USE SPINACH, SWISS CHARD OR WHAT ELSE, BECAUSE KALE IS NOT A FAV.
This soup is SO DELICIOUS!!! I’ve made it at least five times since finding the recipe on Pinterest this Fall. I’m a vegetarian so I make the soup without pancetta, and it’s amazing!!
This is my new favorite soup! I added a bit more seasoning, a little thyme, and table blend. I only had regular pumpkin seeds on hand, but they worked out fine.
I just made this….so delicious. However I subbed the pancetta for sweet Italian sausage and just kept it in the pot after sautéing it in the beginning. You could also easily sub turkey sausage or whatever. Anyway, its a great soup!
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Wow…one of the best soups I’ve tasted. Tons of flavor and the kids loved it.
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This is now in a weekly rotation. I usually add some rotisserie chicken to “bulk” it up, but have had without and it’s just as good. A winner since my daughter won’t eat sweet potatoes any other way. Definitely reduce the liquid by a cup or more, I usually eyeball it. Delish!
Delicious!!!! Used a butternut and some white sweet potato, collards de-ribbed added at the last 10 minutes with coconut milk. Very quick, tasty, and makes awesome leftovers. I personally enjoy a brothy soup but I would recommend 1-1.5c less broth for others who want more of a stew, or to puree 1/3 of it!
Made this last night and it turned out great. I used soy-based bacon and plant-based ‘chicken’ broth. I used a can of full-fat coconut milk instead of cream. After tasting the broth, I upped the garlic amount, added mushroom seasoning (for some umami) and some smoked paprika for a little heat.
I could be mistaken, but I think the people who are saying there is too much broth may not be paying attention to the instructions that say for the first ten minutes of cooking, you do so with the lid off. That allows the broth to reduce a bit and the flavors to become more concentrated since the evaporated water is allowed to escape the pot. Then you cover it for the next few minutes (I didn’t need the full 10 minutes, because my potatoes cooked faster than that – and they were 1-inch cubes like the recipe suggested).
I served this with canned biscuits that I popped in the oven at about the halfway mark so that it all got done at the same time. My husband has a plant-based diet and he loved it! I’m not, so I added some shredded rotisserie chicken to my bowl, but it was sooo good without it! This definitely goes into the dinner rotation.
So easy and delicious! Made this for dinner to go with grilled cheese sandwiches.Based on the comments, I was careful about the amount of broth but did end up using 4 cups. I used a little more cream (1/2 cup) and it made a delicious, hearty full bodied broth.I’ll be making this on the regular and will try it with coconut cream next time for a Thai styled soup!
Absolutely delicious! Will be making this all the time!
My husband made this recipe tonight. Right after he added the kale the half n half curdled. Anyone know why that would happen?
It tasted yummy, just did look very pretty.
Love this recipe! I’ve tweaked it a bit and I add some drained cannelini beans and sometimes add shredded chicken for protein. The flavors are so yummy and it’s a perfect fall soup!
I’m wondering – are you using the actual sweet potato or a yam … both are quite different … the pictures make me think yam (because of the orange), but there’s also carrots, so I’m not entirely sure …
So freaking delicious! I added white beans because I know beans are so good for you and it’s so so good. I also probably tripled the amount of kale asked for and still amazing. Highly recommend!
Made this for dinner tonight and it turns out to be the perfect fall soup – not super heavy but full of hearty flavor. I could imagine adding some white beans or sausage but the recipe as-is was delicious. I put the recommended liquid in and blended some of the soup to thicken it. I also let it simmer for an extra 20 min or so which evaporated more of the liquid and developed the flavors. Would definitely make again!
This was delicious, but I would cook it a little less. The sweet potatoes were bordering on mushy. My husband ate two bowls! That’s a huge compliment as he doesn’t really like vegetarian dishes.
So good! Added Turkey Italian sausage and did no pancetta since I didn’t have it. Turned out amazing. I like the amount of broth personally. Also added a pinch of red pepper flakes because I like a little spice! :)
I love soups, especially in the fall/winter. I am diabetic, and am concerned about carb content. Could you post the nutritional content, or even just the carb content. This recipe looks and sounds so good. Thank you.
This soup was delicious. Very flavorful. Loved the addition of the pancetta and pepitas.
I enjoyed this. I don’t like pancetta so I used crumbled bacon. I also used canned coconut milk and an immersion blender to take away some of the chunks and add another bit of thickness, The toppings of the pancetta/bacon and pepitas are a must!