Pin it
This sweet potato chowder turns basic stuff into a rich, cozy bowl that's been my nighttime go-to when it's cold outside. The mix of smooth broth, soft sweet potatoes, and crunchy pancetta makes a comforting yet fancy meal that feels like it came from a local café instead of your kitchen.
I came up with this dish during an awful cold spell when I wanted something filling but not too heavy. My folks weren't sure about sweet potato soup at first, but now they ask for it every week once it gets chilly.
What You'll Need
- Pancetta: 4 ounces brings salty richness that makes the whole dish better, leaving tasty fat that starts all the flavor
- Sweet potatoes: 3 cups add natural sweetness and smooth texture when they cook, go for hard ones with perfect skin
- Sweet onion: 1 makes the flavor base, try to get Vidalia or Walla Walla for extra sweetness
- Garlic: 3 cloves give a bold warmth that gets milder as it cooks, don't use the jarred stuff here
- Butter: 1 tablespoon adds a richness you can't get from oil, fancy butter tastes best
- Ground sage and nutmeg: add woodsy flavors that work great with sweet potatoes
- Carrots: 1/2 cup bring extra sweetness and nice color, pick bright fresh ones
- Chicken stock: 5 cups makes the soup base, homemade is great but good store brands work too
- Cream or alternative: 1/3 cup makes everything smooth, use heavy cream to splurge or coconut milk if you avoid dairy
- Tuscan kale: 2 cups gives an earthy balance and healthy boost, get dark green bunches without yellow spots
- Pepitas: 3 tablespoons add the must-have crunch and look pretty too, get the salted roasted kind for best flavor
Cooking Method
- Cook the Pancetta First:
- Brown the chopped pancetta in a big pot over medium low heat until it's golden and crispy, around 6 to 8 minutes. This starts all the flavor for your soup. Keep an eye on it at the end since it can burn fast. Scoop it out with a slotted spoon onto paper towels but keep all that yummy fat in the pot.
- Create Flavor Foundation:
- Throw butter into the pancetta drippings and add the onions, garlic and spices. Don't rush this part, let it cook about 5 minutes till onions go clear and smell good. This slow cooking makes the onions sweeter which balances the soup. Your kitchen should smell amazing now.
- Toss in Veggies and Broth:
- Put in sweet potatoes and carrots, letting them get coated in the flavorful fat for a minute before pouring in the stock. This quick coating helps them soak up flavor before getting wet. Bring it to a light boil then turn it down to simmer. The quick boil helps the soup thicken naturally.
- Let It Cook Slowly:
- Let the soup bubble gently with the lid partly on for 25 minutes total or until you can easily stick a fork in the sweet potatoes. This slow cooking makes sure everything gets tender without turning to mush. Stir now and then so nothing sticks to the bottom.
- Add the Final Touches:
- Mix in your cream and throw in the kale right before you serve it. The hot soup wilts the kale just right while keeping its bright color and nutrients. Adding it last keeps that nice green color that would fade with longer cooking.
Pin it
The sweet potatoes really shine in this soup. I found out how great they work years ago when I had too many from my garden. Unlike regular potatoes that can get mushy, sweet potatoes stay smooth while letting out just enough starch to thicken the broth on their own. My kid who usually runs from veggies always wants more when we have this soup.
Non-Dairy Options
This chowder works great without dairy with just a few easy swaps. Just use olive oil instead of butter or even more of the pancetta fat, and swap the cream for full fat coconut milk. The coconut brings a light tropical touch that works surprisingly well with the sweet potatoes. I found this out by accident when cooking for my friend who can't have dairy, and now sometimes I like this version better even though we can all eat dairy at my house.
Pin it
Serving Suggestions
Make this chowder into a full dinner by having it with crusty sourdough bread for dipping. The smooth soup and crunchy bread feel perfect together. When I have friends over, I pour smaller amounts in mugs as a starter before a simple roast chicken. The soup also goes great with a basic arugula salad with lemon dressing, making a lunch that seems fancy but comes together fast.
Keeping Leftovers
This soup actually gets better after a night in the fridge as flavors mix together. Keep it in sealed containers for up to 4 days, but remember the kale will get much softer. When you warm it up, do it slowly on the stove instead of in the microwave to keep the best texture. If you know you'll have extras, maybe just add fresh kale to what you're eating right away, then add new kale to the leftovers when you heat them up later.
Frequently Asked Questions
- → What works instead of dairy cream?
Swap the regular cream with coconut cream or even coconut milk. It’ll still give that smooth richness.
- → Can I use another green?
Sure! Try spinach, chard, or even your favorite leafy green. Just cook it less to keep the texture right.
- → What could replace pancetta?
Bacon does the job! It’s got that smoky and salty vibe, just like pancetta.
- → How can I make it thicker?
Use a spoon to mash some potatoes in the pot, or blend a small amount of the soup for a thicker feel.
- → Can I freeze it for later?
Absolutely! Cool the soup, pack it into a sealed container, and freeze for up to 3 months. Reheat gently over the stove when needed.