Bluegrass-Inspired Bourbon and Sweet Potato Soup

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

Velvety roasted sweet potato soup with a hint of bourbon and smoky paprika, finished with a splash of cream for richness. This American-inspired soup recipe, ready in about 60 minutes, pairs large sweet potatoes, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3, peeled and cubed (about 4 cups) large sweet potatoes
• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 3, minced garlic cloves
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 4 cups vegetable broth
• 2 tbsp Kentucky bourbon
• 1/2 cup heavy cream
• 1 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp for garnish fresh thyme leaves

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. Toss 3 peeled and cubed large sweet potatoes (about 4 cups) with 2 tbsp olive oil and spread on a baking sheet. Roast for 25-30 minutes until tender and lightly caramelized.
2. Step 2: While potatoes roast, heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and sauté for 5 minutes until translucent.
3. Step 3: Add 3 minced garlic cloves, 1 tsp smoked paprika, and 1/2 tsp ground cumin to the pot. Cook for 1 minute until fragrant.
4. Step 4: Add the roasted sweet potatoes to the pot along with 4 cups vegetable broth. Bring to a simmer and cook for 10 minutes.
5. Step 5: Remove from heat and carefully puree the soup with an immersion blender until smooth. Stir in 2 tbsp Kentucky bourbon, 1/2 cup heavy cream, 1 1/2 tsp salt, and 1/2 tsp black pepper.
6. Step 6: Reheat gently on low for 2-3 minutes until warmed through. Serve garnished with 1 tbsp fresh thyme leaves.