Slow Cooker Sweet Potato Soup
Total TimePrep: 15 min. Cook: 5 hours
Makes8 servings (2-1/2 quarts)
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
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 I originally made this for my grandma who is on a soft food diet.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!
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.
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.
Really enjoyed this! I left out the ground chipotle pepper, but would like to try it next time. Love it with the sour cream!
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