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Sweet potato soup with Parmesan toasts


  • Preheat oven to 150°C fan forced (170°C normal).
  • Put the onions, potatoes and sweet potatoes in a very large pot with stock to cover and seasonings. Cover and gently cook until the vegies are very tender, adding more stock or water if too thick.
  • When ready, add cream with the butter and cook until melted. (This step is optional). Then blend or process the soup and taste for seasoning.
  • While the soup is cooking, brush oil on one side of each baguette slice and then coat well with grated parmesan. Place the bread on a large baking sheet and cook in the oven for about 20 mins until golden brown.
  • Serve the soup in individual bowls with a drizzle of cream on top and the parmesan toasts on the side.


  • 3 large onions, peeled & roughly chopped
  • 3 large potatoes, peeled & roughly chopped
  • 3 medium sweet potatoes, peeled & roughly chopped
  • 2½-3 litres chicken or vegetable stock
  • sea salt & freshly ground pepper
  • a few good slurps of cream
  • 1-2 good dollops butter (optional)
  • 1 French baguette, sliced on the diagonal
  • extra virgin olive oil
  • freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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