Creamy Chicken and White Sweet Potato Soup (Dairy-free)

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Last Updated on February 2, 2024

Are you craving a creamy soup that’s free of nightshades? This creamy chicken and sweet potato soup is sure to hit the spot! This delicious soup is pure comfort food that your whole family will love.

creamy chicken and sweet potato soup

Creamy Chicken and Sweet Potato Soup

I love a hearty soup! Have you ever heard of souping? I enjoy eating soup for one of my daily meals as a way to get in a bunch of extra nutrients from chicken broth and lots of veggies. 

This sweet potato soup recipe is easy to make and is great for a chilly day or busy weeknight. If you’re like me, you don’t have to wait for “soup season” as any day is great for a cozy soup!

Why You’ll Love This Creamy Chicken and Sweet Potato Soup

This creamy sweet potato chicken soup is a delicious option for those seeking a creamy, dairy-free and nightshade-free soup. Packed with wholesome ingredients, this tasty recipe offers flavors that will leave you craving more.

Plus, if you are on the autoimmune protocol and/or have to avoid nightshades, this soup will work for you!

Start by Creating a Rich, Aromatic Base

Starting with bacon, you’ll add in chopped onions, carrots, celery stalks, leeks, and garlic cloves into your soup pot for a rich, classic combination of aromatics. The addition of bay leaves infuses the soup with a subtle earthiness.

Root Vegetables

The star ingredients are the white sweet potatoes, peeled and cubed to add a creamy texture and natural sweetness. For added depth of flavor, we include parsnips (or rutabaga or a combination of both), which lend their earthy notes to the dish.

Homemade Bone Broth

To enhance the nutritional profile and make it even more satisfying, we use homemade chicken stock as the foundation of this soup. Tender chicken adds protein while maintaining its succulence.

A hint of lemon brightens up the flavors, and we suggest you top it off with some sliced green onions for an extra touch of freshness. 

How to Make Creamy Chicken and Sweet Potato Soup 

Are you ready to get your soup on? With its hearty ingredients and nourishing qualities, this creamy chicken and sweet potato soup is sure to become your new favorite comfort food option.

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Ingredients Needed

Here are the simple ingredients you need to make this creamy sweet potato soup with juicy chicken. For the specific measurements, see the recipe card.

  • uncured, nitrate-free bacon, diced
  • chopped onion
  • chopped carrots
  • chopped celery stalks
  • leeks
  • garlic cloves
  • bay leaves
  • white sweet potatoes, peeled and cubed
  • parsnips, peeled and cubed (or rutabaga or combination of both)
  • chicken bone broth
  • cooked shredded chicken (you can use rotisserie chicken or cooked chicken thighs if you prefer)
  • lemon
  • sea salt and black pepper (omit pepper for strict AIP)
  • sliced green onions, optional

Steps to Make Creamy Chicken and Sweet Potato Soup 

If you aren’t using leftover chicken, you can easily make shredded chicken using boneless skinless chicken breasts and your Instant Pot. The cooking time is minimal using this method.

1.) Prepare the Leek

First you need to prepare the leek properly. Slice in half lengthwise then thinly slice. Wash sliced leeks in a large bowl of cold water. Using both hands, lift leeks out of water and drain. If very dirty, repeat with fresh water.

2.) Cook the Bacon

Heat large pot or Dutch oven on medium heat. Add diced bacon and stir until cooked through and crispy. Scoop out crispy bacon and drain on paper towels, set aside.

3.) Add the Fresh Vegetables

Then you’ll add onion, carrot, celery and leek to bacon grease in pot. Stir and cook until softened. Add garlic and stir for 30 seconds.

Next, add white sweet potatoes, parsnips and/or rutabagas, bone broth and bay leaves. Bring to a boil, then turn down to a simmer. Cook until root vegetables are tender.

4.) Remove Some Soup to Blend

Remove bay leaves. Using great care, ladle about one-third to one-half of soup into Vitamix or high powered blender, making sure to get both root veggies and broth. Puree until smooth. Alternatively, you may use an immersion blender right in the pot.

Add pureed soup back to pot and stir. It should thicken the soup and become creamy.

5.) Season to Taste

Next, add salt and pepper to taste and lemon juice. Stir well and taste. This soup really needs the tang of the lemon juice to balance the sweetness of the root veggies. Add more to taste if needed.

6.) Add Chicken and Toppings

Lastly, add the shredded chicken and give a stir. Just allow it to heat the chicken through.

Serve topped with bacon and green onions.

Soup Add-ins and Variations

  • Coconut milk: This adds a creamy texture and a hint of sweetness to the soup.
  • Fresh herbs: Try adding some chopped fresh thyme or rosemary for added flavor.
  • Spinach or kale: Add some leafy greens such as fresh spinach or kale to boost the nutritional value of the soup.
  • Turmeric: This spice not only adds a bold color but also has anti-inflammatory properties.
  • Ginger: Grate some fresh ginger into the soup for a warm and zesty flavor.
  • Mushrooms: Sliced mushrooms can add an earthy taste and extra texture to the soup.

How to Store Leftover Soup

  • Let the soup cool: Allow the soup to cool down to room temperature before storing it. This prevents condensation from forming inside the container and helps maintain the quality of the soup.
  • Use airtight containers: Transfer the cooled soup into airtight containers or resealable plastic bags. Make sure the containers are clean and dry before adding the soup.
  • Label and date: It’s important to label each container with the name of the soup and the date it was prepared. This will help you keep track of how long it has been stored.
  • Refrigerate promptly: Place the sealed containers in the refrigerator within two hours of cooking. The creamy chicken and sweet potato soup can be refrigerated for up to 3-4 days.

How to Freeze Soup

  • Cool completely: Follow steps 1 and 2 from above, allowing the soup to cool down completely before freezing.
  • Portion control: If you plan on reheating individual servings, divide the soup into single-serving portions. This makes it easier to defrost only what you need without having to thaw an entire batch.
  • Freezer-safe containers: Use freezer-safe containers or resealable freezer bags designed for long-term storage. Ensure that there is enough headspace in each container or bag for expansion as liquids tend to expand when frozen.
  • Label and date: Just like with refrigeration, label each container or bag with the name of the soup and the date it was frozen.
  • Freeze flat (optional): If using resealable freezer bags, consider laying them flat in a single layer until they freeze solid. This helps save space in your freezer.

Reheating Instructions:

  1. Thawing: To thaw frozen creamy chicken and sweet potato soup, transfer a portion from the freezer to the refrigerator and let it thaw overnight.
  2. Stovetop: Pour the thawed soup into a saucepan and heat over medium-low heat, stirring occasionally until it reaches your desired temperature.
  3. Microwave: If you prefer a quicker method, you can microwave the thawed soup in a microwave-safe dish. Heat in 1-minute intervals, stirring in between, until it’s heated through.

More Soup Recipes 

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Creamy Potato and White Sweet Potato Soup (AIP, nightshade free, dairy free)

creamy chicken and sweet potato soup

  • Author: My BIG FAT Grain Free Life
  • Yield: 6-8 1x

Ingredients

Units Scale
  • 12 oz. package nitrate free bacon, diced
  • 1 onion, chopped
  • 2 carrots, chopped
  • 3 stalks celery, chopped
  • 1 leek (see note on preparation below)
  • 4 cloves garlic, minced
  • 2 bay leaves
  • 6 cups white sweet potatoes, peeled and cubed
  • 6 cups parsnips, peeled and cubed (or rutabaga or combination of both)
  • 8 cups chicken bone broth
  • 57 cups cooked chicken, shredded
  • juice of one large lemon (maybe more)
  • salt and pepper to taste
  • sliced green onions, optional

Instructions

  1. NOTE: to prepare leek, slice in half lengthwise then thinly slice. Take sliced leeks and wash in a large bowl of cold water. Using both hands, lift leeks out of water and drain. If very dirty, repeat with fresh water.
  2. Heat large dutch oven to medium. Add diced bacon and stir until cooked through and crispy. Scoop out bacon and drain on paper towels, set aside.
  3. Add onion, carrot, celery and leek to bacon grease in pot. Stir and cook until softened. Add garlic and stir for 30 seconds.
  4. Next, add white sweet potatoes, parsnips and/or rutabagas, bone broth and bay leaves. Bring to a boil, then turn down to a simmer. Cook until root vegetables are tender.
  5. Remove bay leaves. Using great care, ladle about one-third to one-half of soup into Vitamix or high powered blender, making sure to get both root veggies and broth. Puree until smooth. Alternatively, you may use an immersion blender right in the pot.
  6. Add pureed soup back to pot and stir. It should thicken the soup and become creamy.
  7. Next, add salt and pepper to taste and lemon juice. Stir well and taste. This soup really needs the tang of the lemon juice to balance the sweetness of the root veggies. Add more to taste if needed.
  8. Lastly, add the shredded chicken and give a stir. Just allow it to heat the chicken through.
  9. Serve topped with bacon and green onions.

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