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This Sweet Potato Soup with Orange Crème Fraîche is delicious Fall comfort food in a bowl!

Sweet Potato Soup with Orange Crème Fraîche - A Family Feast

Electrolux provided us with their Masterpiece Collection Immersion Blender for testing and review purposes. All opinions below are 100% ours.

With warm temperatures in the 70’s this week, Mother Nature may still think it’s summertime – but my taste buds are ready for Fall comfort food.  This Sweet Potato Soup with Orange Crème Fraîche is so good, it’s going to make a regular appearance on our table all season long!


This is a very simple soup to make. Both orange and white sweet potatoes, parsnips, celery, and leeks are all pureed together with vegetable stock and butter, plus fresh orange, fresh ginger, and brown sugar add a touch of sweetness and great depth of flavor.

Sweet Potato Soup with Orange Crème Fraîche - A Family Feast

You could stop there and simply eat this wonderful, earthy, and creamy Sweet Potato Soup as is. But we blended up a simple Orange Crème Fraîche crema and drizzled it on top of the soup. We also sprinkled crispy fried sage top as a final garnish.  The Orange Crème Fraîche really brightens the Sweet Potato Soup, and the hint of sage is a wonderful complement as well.

Sweet Potato Soup with Orange Crème Fraîche - A Family Feast


This Sweet Potato Soup with Orange Crème Fraîche is easy to make – especially with the right tools in your kitchen.  That’s where this Electrolux® Masterpiece Collection Immersion Blender comes in!

Sweet Potato Soup with Orange Crème Fraîche - A Family Feast

First of all – Jack and I are both huge fans of multi-function appliances and this Electrolux Masterpiece Collection Immersion Blender definitely fits the bill.  One powerful immersion blender head fits three different attachments – so you can blend, whisk, and chop without needing multiple appliances.

Sweet Potato Soup with Orange Crème Fraîche - A Family Feast

The blender head has a 300-watt variable speed fingertip control and a TurboBoost control for when you need extra blending power.

The blender attachment uses Electrolux’s TruFlow® Pro Technology: Innovative blades, a precisely engineered mixing head, and that powerful turbo boost motor provide better circulation of your ingredients for superior blending results.  And the titanium coated blades stay sharper for longer.

Sweet Potato Soup with Orange Crème Fraîche - A Family Feast

The plastic mini chopper is made with durable BPA-free plastic, and the double whisk attachment is perfect for a quick whisk of ingredients without having to pull out another small appliance. You also get a countertop stand with a removable dishwasher-safe tray for easy cleaning.

Sweet Potato Soup with Orange Crème Fraîche - A Family Feast

We loved this Electrolux Masterpiece Collection Immersion Blender, and it is definitely a kitchen tool that we will reach for again and again. Learn more at

Sweet Potato Soup with Orange Crème Fraîche - A Family Feast


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Sweet Potato Soup with Orange Crème Fraîche - A Family Feast

Sweet Potato Soup with Orange Crème Fraîche

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 8-10 servings


*Use the Electrolux Masterpiece Collection Immersion Blender for steps noted below with an asterisk


1 ½ pounds orange sweet potatoes, peeled and cut into 2” cubes (3 cups)

1 ½ pounds white sweet potatoes (purple skins), peeled and cut into 2” cubes (3 cups)

½ pound parsnips, peeled and cut into 2” pieces

6 tablespoons butter melted and divided

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 tablespoon brown sugar

3 cups leeks, trimmed, cleaned of sand and chopped* (whites only)

1 cup celery chopped*

1 teaspoon fresh ginger

½ naval orange, peeled, white skin and seeds removed and coarsely chopped

2 quarts vegetable stock

Salt and pepper, as needed

Crème Fraiche topping

1 cup crème fraiche

1 teaspoon orange zest

1 teaspoon finely ground fresh ginger

Crispy sage for garnish

12 medium sage leaves

2 tablespoons vegetable oil


Preheat oven to 400 degrees F.

In a bowl, toss both sweet potatoes and parsnips with 4 tablespoons melted butter, salt, pepper and brown sugar. Pour onto a sheet pan and roast for 15 minutes. Turn vegetables in pan and roast for 15 minutes more. Remove from oven.

While vegetables are roasting, in a 4-5 quart pot over medium heat, add remaining butter, leeks, celery and ginger and sauté for four minutes. Add cooked vegetables and cook for two more minutes.

Add orange and stock, bring to a boil and reduce to a simmer. Simmer for 20 minutes or until all vegetables are tender, stirring occasionally.

Using an immersion blender*, puree until thick and creamy. Dilute with more vegetable stock if too thick. Taste and season again if needed.

While soup is simmering, make the orange crème fraiche.

In a small bowl, add crème fraiche, orange zest and ginger. Using a mixer*, whip to combine, about 30 seconds.

Make crispy sage by frying whole sage leaves in a small sauté pan in the vegetable oil that has been heated to hot and almost smoking. Remove with tongs after 20-30 seconds to a paper towel then chop into small pieces.

To serve, portion soup into bowls and top with the crème fraiche mixture and crispy sage pieces.

Sweet Potato Soup with Orange Crème Fraîche - Creamy, easy and delicious sweet potato soup topped with an Orange Crème Fraîche and crispy sage.

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  • Cheryl DeLuca wrote:

    While this soup looks delicious, my first project would be to make the smoothest and most lovely chocolate cream pie topped with whipped cream and chocolate shavings. This and lots of soup for winter. Maybe this sweet potato soup and a broccoli cheese soup too. So good. Thanks so much for the opportunity to win.

  • amanda whitley wrote:

    i would make chicken corn chowder and homemade biscuits.

  • Kayla Klontz wrote:

    I would make my famous broccoli cheddar soup first! This would make it so much easier for me.

  • Hollie Jahnke wrote:

    I would make tomato soup.

  • Martha Netuschil wrote:

    The soup sounds very good, I’d like to try it.

  • Jennai keefer wrote:

    Creamy butternut squash soup for me

  • Elle wrote:

    I would make a chunky tomato and basil soup.

  • Susan Christy wrote:

    Maybe I could finally make gravy with no lumps!

  • Jeffrey wrote:

    I would make roasted tomato soup using the vegetables from my garden. I’d place the tomatoes, red peppers, carrots and onions in the oven for a bit and then blend it all together, leaving it a bit chunky!

  • Donna Banks wrote:

    Looks wonderful. Would need to see what an immersion would do for the recipe!

  • Peri kenny wrote:

    Oh and I would add a bit of curry powder and cardamom to this soup recipe!

    • Peri wrote:

      I made this last night for tonight. Changed a few things. Will get back with review and ingredients. Oh I wish I had a powerful immersion blender like the Electrolux! I had to use my processor in three batches. What a pain.

  • Peri kenny wrote:

    Heading to the farmers market to get soup ingredients!
    I grow my own herbs in pots on my deck and now that Fall is here I make ice cubes with the rosemary, thyme, basil, parsley, tarragon, sage, and dill that’s left so I will have organically grown herbs all winter. The Electrolux immersion blender will speed up this process. I think the chopper will work great. I use olive oil with half the cubes and label individual bags for ease of use. I may try freezing fried sage leaves to see how they hold up.?

  • Laurel wrote:

    A creamy tomato and red pepper soup!

  • Marna Wilkerson wrote:

    I would make this soup

  • Amy L wrote:

    I’d make cream of tomato soup, with a grilled cheese sandwich, of course 🙂

  • Andy Pfautz wrote:

    I would definitely try this recipe and use the Electrolux Immersion Blender in the preparation but the first thing I would use it for is a homemade marinara sauce my family loves to eat.

  • Jolene Johnson wrote:

    I’d make a smoothie probably! But my favorite cauliflower soup is next.

  • laurel brouse wrote:

    Oh my gosh this is a sign for sure, I have been making smoothies for my mom who has Huntingtons Chorea causing swallowing problems. I am wanting to now make some for myself as need to lose some pounds. This looks like it will help in many ways as i also make alot of soups and things easy to swallow for her. I would just love this tool for everyday use. Thank you for this chance to own one.

  • Erika P. wrote:

    I would make split pea and potato soup

  • Carolsue wrote:

    I would make Chia Pumpkin Pudding!

  • Joan Kubes wrote:

    I would make a tomato bisque soup

  • Carol Holzem wrote:

    I got my first immersion blender as a wedding gift 30 years ago. Lasted 25 years! I used it all the time. The first thing I would make is my roasted tomato and garlic soup which I make with every fresh crop of tomatoes.

  • Carla Kelly wrote:

    I would definitely make this soup again! First I would make my mexican tortilla soup.

  • Marcia wrote:

    I would definitely try this Sweet Potato Soup and then make a Tomato Bisque. The whisk attachment would be perfect for 7 Minute Icing too ! I love the versatility of this Immersion Blender to whisk, blend AND chop. No more transferring the soup to a blender !

  • cheryl larimer wrote:

    The first thing I’d make is Squash and Carrot Soup. I haven’t had it in a long time and the farmers market will be loaded with squash for a while still.

  • Kelly D wrote:

    I would make tomato soup.

  • Susan Schmirler wrote:

    Perfect for fall and easy to make for two.

  • Marge Downey wrote:

    Wow, I would love this Immersion Blender. I would first make a margarita to celebrate and then I would make some yummy loaded potato soup!

  • Michelle Wickland wrote:

    I would definitely try this sweet potato soup first….it sounds fantastic!!!!

  • Diane Drews wrote:

    I love finding new recipes for fall soups. The addition of the crime fraiche elevates the soup from an everyday meal to a dinner or holiday party highlight.
    Thank you!

  • Kathy L. McGuire wrote:

    This soup looks wonderful and would be the perfect place to start. I am so excited for the cooler days of Fall and the start of “soup season”. I love a good creamy soup and can’t wait to make lots of them.

  • Kim wrote:

    I would use it to make a cheese vegetable soup I have the recipe for. And the whisk attachement would be great to make some whipped topping.

  • Linda wrote:

    This sounds sooo good! But if I won I’d make Butternut Squash Soup with the immersion blender first.


    I love sweet potatos and I am going to make the soup today. I love to cook soup so I would make my split pea soup.

  • Judy P wrote:

    I would make butternut squash soup. I had it at a baby shower hosted by a chef and it was incredibly delicious and smooth. I’ve never forgotten it.

  • Sandy L. wrote:

    Bring on the soup!! Looks like a great tool to try.

  • Annette wrote:

    The first thing I’d make is split pea soup.

  • Maria wrote:

    I love butternut squash soup, so this would be the first thing I make with this blender.

  • Alicia wrote:

    I would make roasted red pepper and tomato soup first! Thanks for the chance! 😀

  • Cindy Kinney wrote:

    I would use this machine to blend broccoli cheese soup

  • Linda R wrote:

    I would make broccoli cheese soup….we don’t like it chunky.

  • Laura wrote:

    I would make tomato basil soup first because it is still 90 degrees here in Florida, followed by your delicious sounding recipe next month when it starts to cool down a little bit! Thank you for the opportunity to win such a nice prize.

  • Grace wrote:

    Black bean soup!

  • Steph wrote:

    I would make split pea

  • Brenda wrote:

    I would make some butternut squash soup. Thanks for the chance!!

  • Kent wrote:

    Homemade Creamy Tomato Soup of course. This is my own recipe and I prefer to roasted tomatoes for the flavor boost but it’s bette5r than canned any way you make it. =)

    Creamy Tomato Soup

    1 tbl Olive Oil
    1 tbl Butter
    1 med Sweet Onion, coarsely chopped
    1 stlk Celery, coarsely chopped
    pinch Red Pepper flakes
    1 clove Minced Garlic
    1 can Tomatoes (28 oz or 2 – 14 oz cans)
    1 can Low Sodium Chicken Broth or water
    1/2 pt Cream
    Salt and Pepper – optional – to taste

    Heat oil and butter in pan, then add onion and celery. Cook stirring occasionally, until onion is soft, then add garlic and red pepper flakes. Cook 2 minutes longer (about 15 minutes total.)
    Add cans of chicken broth and tomatoes with their liquid. Bring to simmer and simmer 10 minutes or until tomatoes begin to fall apart.
    Remove from heat and cool somewhat. Puree in batches using blender until smooth. Strain back into pot, use back of spoon or ladle to push puree through strainer. Return large chunks to blender and blend again.
    Add cream and re-heat, do not boil. Season with salt and pepper to taste (optional)

  • Dani Ellerton wrote:

    I make a delicious Tuscan white bean soup with pancetta that is out of this world. I would use this Electrolux immersion blender to blend some of the beans with my homemade stock for added creaminess without added fat. Thank you so much for the opportunity!

  • Betty P wrote:

    Even though it’s rarely cool in Florida, now is the time to start making those fall favorites, and soup tops that list! My immersion blender recently broke, so winning one would be fantastic. Right now, cheesy cauliflower cream soup is on my menu. Thanks so much for all your wonderful recipes!

  • Cara wrote:

    I would make pumpkin curry soup: so good!

  • selina herrington wrote:

    Thank you for all of your delicious recipes. I have made several to the delight of my husband and friends. Thanks are in order to Electrolux for so generously offering their product as a gift to your readers. Now I adore soups! I love them cold and hot! I have a delicious cold spring pea and squash soup and a hot potato soup and a lovely chicken tortilla soup that are all candidates for the 1st soup to be made with this incredible tool should I be be so fortunate to be the winner of it.

  • Sharon wrote:

    The first thing I would make is cream of broccoli soup. Thanks, it’s a really cool appliance!

  • Mary Morris wrote:

    This looks so yummy! I love all things sweet potato, so I know that I will love this too!

  • Laura S wrote:

    I would make a corn chowder recipe that I have been eyeing lately, but I don’t have one of these so I always hate the extra step and mess of transferring it all to the blender..

  • Mitch Bergner wrote:

    Perfect. I have this on the list for this Thanksgiving. Will use the blender to complete this!!

  • Carol G wrote:

    I would make Pressure Cooker Tomato Soup with the remaining tomatoes from our garden.

  • Donna Malcolm wrote:

    The first thing I’d Make with the blender is Pasta esto, then Yotam Ottolenghi’s Shakshuka, then Sweet Potato Soup.

  • Ann S. wrote:

    I have wanted an immersion blender for years and would use this to make my favorite Broccoli Cheese soup. Thanks for the chance to win one.

  • Tim wrote:

    My mind gravitates towards how I can use this for desserts. I think I would try to make milkshakes right out of the mug.

  • Melinda wrote:

    Looks so Yummy and would love to win the Immersion Blender.

  • Stephanie wrote:

    I’ve had my eye on a butternut squash soup recipe for quite some time, but I have to say this sweet potato soup recipe has me intrigued. Maybe I should try both and see which one I like best! Thanks for the awesome giveaway opportunity!

  • kathy wrote:

    This soup looks yummy!!!!!! I think tomato basil would be my first soup.

  • jerry davis wrote:

    I would make a broccoli cheddar soup ! Thank you for entering me.

  • Denise Rasberry wrote:

    I’d love to win this immersion blender. I love making fall soups with different root vegetables. This will be very helpful when making my delicious soups. Butternut Squash will be my first soup I ‘ll try.

  • Christina Lengyel wrote:

    The first thing I’d make is a creamy roasted garlic and potato soup! Thanks for the opportunity to win:)

  • Jane Grabenstein wrote:

    Not a sweet potato fan, but I would make my (plain old) potato soup with the blender!

  • Ilene wrote:

    I have a spicy sweet potato soup that would be perfect for this.

  • Kathleen wrote:

    Would love to make my favorite butternut squash soup!!!

  • Joana wrote:

    I would make a delicious asparagus soup and also your sweet potato soup.

  • Judy W. wrote:

    I believe the first thing I would use the blender for would be my mustard sauce that I use for my baked salmon.

  • Gail wrote:

    I would make Creamy Roasted Tomato Basil Soup and also make several other soups in the fall and winter.

  • Joseph Walsh wrote:

    Great recipe! I can’t wait to make it!

  • Charlene Raffety wrote:

    I would definitely make this Sweet Potato Soup and also Butternur Squash Soup!

  • Karol Campbell wrote:

    Years ago some friends shared a family recipe for Cilantro Soup. It is an unbelievably delicious recipe. I have always thought an immersion blender would be so much safer to use than a blender. Sweet Potatoes have been a favorite and preferred ingredient. I am anxious to try this recipe.

  • Earl wrote:

    Please let me acknowledge your generosity with this immersion blender giveaway. It is so expensive and so unique that very few of us would have such a wonderful tool. I see them used in commercial restaurants on Diners, Drive-Ins and Dive as there are so many uses. If I were to win one, it would open a whole new world of opportunities. It gets me excited just thinking of what special meals could be made for my family.
    But my main purpose in writing is to thank you for allowing serious cooks to have an opportunity to use such a gee whiz tool.
    Earl Williams
    Las Cruces, NM

  • Kimmy wrote:

    I love love love to cook and this would be super awesome to have in my kitchen. First thing I would use it for is my delicious Loaded Baked Potato Soup. OMG it is so delicious. 🙂 Thank you for the chance to win this. I would be thrilled!

  • Raquel wrote:

    I am thinking probably broccoli-cheese soup or a smoothie! This soup sounds delectable!

  • April Clemenza wrote:

    This looks like it would be a great and handy kitchen tool. I have never used one but would love to try all different recipes with it. I think I would start with my dad’s butthurt squash soup 🙂

    • April Clemenza wrote:


  • Ellie Wright wrote:

    I would make homemade spaghetti sauce first.

  • Richard Smith wrote:

    I would make a yellow pepper, star anise soup, that I made many years ago, and would love to make again! This immersion blender looks like the perfect tool for this.

  • Dennis & Melody Barkley wrote:

    My wife and my self would make the recipe above. We love your recipes

  • Stephanie Phelps wrote:

    I would make some creamy broccoli cheddar soup with it first if I won it!

  • Katie wrote:

    I would love to stock up my freezer with soups for the fall/winter. This soup seems like a perfect one to start with! Thanks for the chance to win!

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