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
Reviews
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 I originally made this for my grandma who is on a soft food diet.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