This luscious creamy bowl of soup is the perfect complement to any fall day. It’s a hearty, yet extraordinarily healthy soup. Its smoothness is the perfect antidote to eating every kind of chili in the month of October. This soup, which relies on the inherent sweetness of the aptly named sweet potato, is just so darn simple.
With the use of your slow cooker, you barely do any work. It’s mind boggling that something so basic can taste so delicious. This soup reminds me to keep it simple.And this recipe is super customizable. I used chicken stock and almond milk, but you could use vegetable stock to keep it vegetarian, and any kind of milk you’d like. The original recipe from Sarah, which I lightly adapted, called for an onion (which I totes forgot to throw in the crockpot). But I’m telling you, you don’t even need that onion.
- 3 pounds sweet potatoes, peeled and diced into 1-inch cubes
- 4 cups of chicken stock
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- dash of black pepper
- 1 cup milk (milk of your choice; I used almond milk)
- Place all ingredients, except for milk, in the slow cooker.
- Cook on high 4 hours or low 6 hours (or until sweet potatoes are quite soft). *My slow cooker seems to run hot, so it only took about 2.5 hours on high
- Add the milk to the slow cooker and puree until smooth with an immersion blender. Alternately, use your blender to puree (taking off the cap in the lid to vent).
Now I know it isn’t quite Halloween yet, so forgive me as I jump onto the next holiday, but this totally screams Thanksgiving. Imagine starting your Thanksgiving meal with a nice bowl of this :)