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Turning Bone Broth Into Soup: Sweet Potato Edition

by Ben LeBlanc July 10, 2019

Turning Bone Broth Into Soup: Sweet Potato Edition

If you’ve got Good Stock Bone Broth, you are more than halfway to a great soup. Our Bone Broth is great on its own, but as the backbone of a soup, you get all the flavor and all of the nutrients in a new form. 

Here is a super easy recipe to turn our Bone Broth into a complete vegetable soup with one of our favorites, the sweet potato. All you need are sweet potatoes, an onion, garlic, and spices you already have in your kitchen. That’s it! 

Everything you need to make soup

Sweet potatoes work so well with a variety of what we like to call “Fall” spices. Think clove, nutmeg, cinnamon, allspice, and star anise. We also like to use just a little something sweet to complement the natural sweetness of the potatoes. Dark brown sugar and maple syrup both work well, it just depends on what you like the most. Remember though that a little goes a long way, so no need to overdo it. The sweet potatoes are already, well, sweet. 


  • 2 lbs Sweet Potato, cut into large chunks. This is about 2 medium sweet potatoes
  • 1/2 cup olive oil, divided in 2
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp maple syrup, or 1/2 teaspoon dark brown sugar
  • 1/2 tsp cinnamon
  • 1/2 medium onion, diced
  • 2 cloves garlic, minced
  • 1 quart Good Stock Bone Broth, or Mushroom Broth to keep it vegan/vegetarian

Sweet potatoes ready for the oven

Preheat oven to 425º. Toss the sweet potatoes with 1/4 cup of olive oil in a large bowl. When the sweet potatoes are covered, add the spices and syrup, and toss again. Place the sweet potatoes on a foil-lined baking sheet and roast until tender, about 25 minutes. You don’t want to char them, just soften them up completely. 

Nicely roasted sweet potatoes


When the potatoes have been roasting for 15 minutes, heat up the remaining 1/4 cup of olive oil over medium heat. Add the onions when the oil is hot. Sauté, stirring frequently, until lightly golden (about 5 minutes). Add garlic and stir frequently until the garlic is golden (about 2 minutes).

Add the Bone Broth and the sweet potatoes to the onion-garlic mixture and turn the heat to high. When the broth comes to a simmer, reduce heat to low, and cover, leaving the lid slightly ajar. Simmer until the sweet potatoes are completely soft, about 15 minutes. Turn off heat, and blend with an immersion blender. Or blend in a traditional blender in batches. Be careful not to cover the traditional blender, as the heat may cause it to pop off, creating a mess and a potential burn scenario. Taste, and season with salt and pepper if needed. 

This can be topped with so many things. Ground cinnamon, ground nutmeg, granola, seeds, crème fraîche, chives - whatever floats your bowl. Enjoy!

Ben LeBlanc
Ben LeBlanc

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