A creamy smooth sweet potato soup with the delicate sweetness of sweet potatoes, the smoky flavor of crispy bacon, and the aromatic twist of creamy Gorgonzola cheese. This soup immediately became one of my favorite Fall soups.
This Sweet Potato Soup with Bacon and Gorgonzola isn’t your average soup. The natural sweetness of the sweet potatoes pairs beautifully with the salty crispiness of bacon and the tangy richness of Gorgonzola cheese.
Whether you're serving it as a starter or a main course, this soup feels indulgent yet simple enough for weeknight cooking. Plus, it's a versatile recipe that allows you to tweak the ingredients to suit your preferences.
If you want to try other sweet potato pairings, try also my recipes for Spicy Sweet Potato Gnocchi and Sweet Potato and Goat Cheese Flower Quiche.
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🧾 Ingredients
Here’s what you’ll need to make this hearty and flavorful soup:
- Sweet Potatoes: These form the base of the soup, providing natural sweetness and a creamy texture. Choose firm, bright orange sweet potatoes for the best flavor.
- Carrots: Help give a more rounded flavor to the soup. You can use fresh, frozen, or canned carrots.
- Onion: Adds a savory depth to the soup. I like to use red onions, but yellow or white onions also work.
- Garlic: For an aromatic kick that enhances the flavor profile.
- Chicken or Vegetable Stock: The liquid base of the soup. Opt for low-sodium stock to control the saltiness.
- Cooked Bacon: Provides a crispy, salty topping that contrasts beautifully with the creamy soup.
- Gorgonzola Cheese: A tangy cheese that complements the sweet potatoes. Use Danish Blue or Roquefort as substitutes if needed.
🍳 Substitutions
- Sweet Potatoes: Swap with butternut squash or carrots for a slightly different flavor profile.
- Bacon: Use turkey bacon or vegetarian bacon for a lighter or meat-free version.
- Gorgonzola: Replace with goat cheese, feta, or Parmesan for a milder cheese flavor.
🥣 Variations
- Spicy Kick: Add a pinch of cayenne pepper or red chili flakes for some heat.
- Herby: Stir in fresh thyme or rosemary during cooking for an earthy touch.
- Smoky Flavor: Use smoked paprika for a deeper, smoky undertone.
- Vegetarian Version: Skip the bacon and use a bit of smoked paprika for a similar flavor.
- Lower Carb: Substitute half the sweet potatoes with cauliflower for a lighter soup.
❄️ Storage & Reheating
If you have leftovers, this soup stores beautifully:
- Fridge: Transfer the cooled soup to an airtight container and store it in the refrigerator for up to 4 days.
- Freezer: Portion the soup into freezer-safe containers, leaving space at the top for expansion. It will keep well for up to 3 months. Skip adding the bacon and Gorgonzola before freezing; instead, add them fresh when serving.
Reheating: Warm the soup in a pot over medium heat, stirring occasionally, until heated through. If it’s too thick, add a splash of stock or water. For frozen soup, thaw it in the fridge overnight before reheating.
💭 Recipe FAQs
For a vegetarian version, try crispy fried shallots, roasted chickpeas, or a sprinkle of smoked paprika.
Absolutely. The flavors deepen with time, making it an excellent make-ahead option. Just store it in the fridge and reheat before serving.
Yes, you can skip it if you’re not a fan of blue cheese, or replace it with a milder cheese like Brie, or Parmesan.
Related Recipes you might like
If you like this recipe, try also these other soup recipes:
If you tried this recipe, please take a moment to rate it and share your thoughts in the comments. Your feedback means a lot to me! ★★★★★
📖 RECIPE
Sweet Potato Soup with Bacon and Gorgonzola
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Ingredients
- 7 oz Carrots, peeled
- 1 lb Sweet Potatoes, peeled
- 2.8 oz Smoked Bacon, cubed
- 1 Red Onion, sliced
- 1 Garlic Clove, minced
- Salt
- Black Pepper
- Chili Powder
- Mild Paprika Powder
- Dried Thyme
- 2 cups Vegetable Stock
- 3-4 tablespoon Gorgonzola Cheese
Instructions
- In a large pot, cook the bacon until crispy and brown. Remove from the pot and set aside.
- In the same pot, add the sliced onion and minced garlic. Let it sweat for a couple on minutes, than add the roughly chopped carrots and sweet potatoes.
- Add the paprika, chili powder, salt, pepper and dried thyme to taste. Mix well.
- Add the vegetable stock and turn the heat to low. Let it simmer for about 20 minutes on until the vegetables are easily pierced with a fork.
- Blend with an immersion blender until creamy and smooth, taste and adjust the seasoning. Then transfer to the bowls and top with the crispy bacon and crumbled Gorgonzola cheese.
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Victor Eastman
Do you have any soups for Celiac people,thanks Victor
Jessica Montanelli
Hi Victor, this soup recipe doesn't have any ingredient with gluten and is therefore suitable for celiac.
Robb Smith
Just did this soup - nice call! I roasted the sweet potatoes and carrots at 450 and I tossed them with chili and paprika. Once combined in the pot I did add a splash of cream (I went heavy on the chili powder). Immersion blended it all together. Great turnout! Thanks!
Jessica - Cooking my Dreams
Thank you Robb! I'm glad you liked it! I will try the roasted version too 😉