Crockpot Sweet Potato Soup Recipes

SLOW COOKER SWEET POTATO SOUP

Slow Cooker Sweet Potato Soup image

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

Provided by Taste of Home

Categories Lunch

Time 5h15m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 215 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 637mg sodium, Carbohydrate 43g carbohydrate (18g sugars, Fiber 5g fiber), Protein 5g protein.

SLOW-COOKER SWEET POTATO CHOCOLATE MOLE SOUP

Slow-Cooker Sweet Potato Chocolate Mole Soup image

This recipe is perfect for those days when you're craving something just a little bit different. It's spicy, flavorful and a great excuse to open up a bar of chocolate (if you're the type of person who needs an excuse!). -Colleen Delawder, Herndon, Virginia

Provided by Taste of Home

Categories Lunch

Time 6h30m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
1 large sweet onion, finely chopped
2 tablespoons chili powder
1 teaspoon dried oregano
1 teaspoon dried tarragon
1 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon pepper
3 garlic cloves, minced
2 tablespoons tequila, optional
1 carton (32 ounces) reduced-sodium vegetable broth
1 can (14-1/2 ounces) reduced-sodium chicken broth
4 medium sweet potatoes, peeled and cubed
2 ounces bittersweet chocolate, finely chopped
Optional: cubed avocado, Cotija cheese, chopped onion, corn and cilantro leaves.

Steps:

In a large skillet, heat oil over medium-high heat. Add onion and seasonings; cook and stir until onion is tender, 5-7 minutes. Add garlic; cook 1 minute longer. If desired, add in tequila, stirring constantly., Transfer to a 4- or 5-qt. slow cooker. Add broths and sweet potatoes. Cook, covered, on low until potatoes are tender, 6-8 hours. Stir in chocolate until melted. Cool soup slightly. Process in batches in a blender until smooth. Serve with avocado and Cotija cheese., Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

Nutrition Facts : Calories 203 calories, Fat 6g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 511mg sodium, Carbohydrate 31g carbohydrate (14g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges

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