Spicy Slow-Cooker Sweet Potato Soup
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.
- 3 lbs Sweet Potatoes
- 2 Tbsp Organic Butter
- 1 Tbsp Worcestshire Sauce
- 1 tsp Dried Minced Onion
- 1 tsp Dried Celery Flakes
- 1/2 tsp Sea Salt
- 1/2 tsp Pepper
- 1/4 tsp Dried Thyme
- 1/8 tsp Ground Chipotle Peppers
- 6 Cups Chicken Broth
- Sour Cream or Chilled Full Fat Coconut Milk
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.