Slow Cooker Sweet Potato Soup

Name: Slow Cooker Sweet Potato Soup
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 15 min
Yield: 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

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

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 and adding a little 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.

Reviews

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Average Rating:

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