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Slow Cooker Sweet Potato Soup

I love that I can top this creamy soup with anything my heart desires, which means I can eat it several days in a row without ever having to have it the same way twice. You can substitute fresh onions and celery in this recipe if you prefer, but using the dried version makes it easy to throw together on a weekday morning. —Colleen Delawder, Herndon, Virginia
  • Total Time
    Prep: 15 min. Cook: 5 hours
  • Makes
    8 servings (2-1/2 quarts)

Ingredients

  • 3 pounds sweet potatoes, peeled and cut into 1-inch cubes (about 8 cups)
  • 2 tablespoons butter
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried minced onion
  • 1 teaspoon dried celery flakes, optional
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon ground chipotle pepper
  • 6 cups reduced-sodium chicken broth
  • Optional: Sour cream and pepitas

Directions

  • In a 4- or 5-qt. slow cooker, combine all ingredients except sour cream and pepitas. Cook, covered, on low until potatoes are tender, 5-6 hours.
  • Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to slow cooker and heat through. If desired, top servings with sour cream and pepitas.
    Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.


Test Kitchen Tips
  • Use 1 medium onion and 2 celery ribs, chopped, if you want to use fresh instead of dried.
  • If you prefer fresh herbs, use 3/4 tsp. minced fresh thyme in place of the 1/4 tsp. dried.
  • The potatoes will be tender in 5-6 hours, but they can be cooked longer since they'll eventually be pureed.
  • Chipotle pepper adds a touch of smoky heat, but it can be omitted.
  • Nutrition Facts
    1-1/4 cups: 215 calories, 3g fat (2g saturated fat), 8mg cholesterol, 637mg sodium, 43g carbohydrate (18g sugars, 5g fiber), 5g protein.

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    Reviews

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    Average Rating:
    • Ofentse
      Nov 12, 2020

      The family and I loved it. I thought I had fresh sweet potatoes but I ended up having to use frozen sweet potatoes (adjusted the time to 4 hours on low - because they are basically soft already), I also had to add frozen butternut squash to make up the 8 cups of vegetables. Added 2 sticks of fresh celery and excluded the chipotle pepper (to cater for the kids) and the onions (as one of us can’t stomach them). I don’t know I different it is from the original recipe but it turned out great! Thank you

    • jstowellsupermom
      Jun 13, 2019

      I am not a sweet potato fan. I originally made this for my grandma who is on a soft food diet. I sampled it and then ended up eating a whole bowl! It's so rich and creamy! I can not wait to make this again!

    • lgscookin
      Feb 1, 2019

      This was delicious! I used an instant pot and sauteed onions and celery first. I didn't have chipotle pepper so subbed smoky paprika. All the other ingredients and measurements seemed spot on for me. Loved the added creaminess of the sour cream and the crunch of the pepitas.

    • walkerjo
      Nov 6, 2018

      I skipped the Chipotle pepper and used less thyme( don't like spicy). Texture was perfect, but I will reduce black pepper next time. A bit too much for me.

    • s_pants
      May 2, 2018

      Really enjoyed this! I left out the ground chipotle pepper, but would like to try it next time. Love it with the sour cream!

    • ms11145
      Oct 23, 2017

      I used my IP to make this soup instead of the slow cooker. If I had had some carrots, I would have added those in this as I think it needs it. Other than that, no changes