Very Low Fat Cream of Sweet Potato Soup in the Crock Pot

"I found this recipe online in a compilation of crock pot recipes. I have tweaked it heavily to my own dietary needs. This is a lovely creamy soup, but not one with a lot of zing. This would be best for someone looking for subtle flavors. It is almost like mashed sweet potatoes. I tried it with a dollop of fat free sour cream but I did not like that as much as leaving it alone. If you don't have enough broth just make up the difference with water. It worked fine."
 
Download
photo by *Parsley* photo by *Parsley*
photo by *Parsley*
photo by *Parsley* photo by *Parsley*
photo by bluemoon downunder photo by bluemoon downunder
Ready In:
5hrs 10mins
Ingredients:
5
Serves:
6
Advertisement

ingredients

Advertisement

directions

  • Peel and slice the sweet potatoes. Put them and the broth into your slow cooker. Cover and cook on high for about 3 hours or until the potatoes are tender.
  • Put the sweet potatoes and broth into a food processor (or use an immersion blender) and blend until smooth.
  • Put them back into the crock pot.
  • Add the rest of the ingredients.
  • Cover and cook on high for 1 to 2 hours (I left mine 3.5 and it was fine).

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Yum Yum! I did as most other reviewers suggested and played with this a bit. I used 5 sweet potatoes, 1 onion, 1 apple, 1 can of condensed chicken stock and topped up with water. once it all cooked, I removed a lot of liquid (I was worried it would be too runny, and always easier to add liquid back in). I added it back until I got the consistency I liked (I also added cream to taste/consistency). And a nice big sprinkle of all spice. It was a huge hit at our Thanksgiving lunch. My almost 1 yr old daughter loved it too!
     
  2. Loved this! Had to have something rich to warm me up on the first truly chilly day this Fall, and I'm so glad I found this recipe. Like some of the other reviewers, I opted to include some extra ingredients (onion, garlic, nonfat greek yogurt in lieu of half-and-half), and the soup was simply phenomenal! Satisfying, and VERY low in fat! Do yourself a favor and try this...
     
  3. I'm not joking when I say this, but this is only about the 3rd or 4th from scratch/not from a packet soup I've ever made in my life, and its the very first "creamy" one I've ever attempted, in a crock pot no doubt. I'm a bit of a novice, (at 29 sadly) but what I'm getting at, is that this recipe was was so easy and basic and fool proof even I didn't screw it up. I even added 2 cut up apples and milk used a split of milk and 1/2&half. I was actually quite proud of myself for cooking something I would actually serve to another person and not be worried if it was good enough. A small spoonful of low fat sour cream and sliced green onion on top? hells ya.<br/>Thanks so much for this cooking boost of confidence- totally gonna try more healthy recipes now!
     
  4. Delicious! I used 3 sweet potatoes and added an acorn squash. I also substituted vegetable broth and greek yogurt, and added garlic. Next time though, I want to add the garlic at the very beginning because it was still kind of crunchy when I added half-way through. Thanks!
     
  5. I altered the recipe a bit. I left the skin on the sweet potatoes before dicing, to get all the nutritional value. Instead of chicken broth, I used 4 cups water & 1/2 of a vegetable boullion cube. I also added 2 cloves minced garlic. Turned out deliciously creamy.
     
Advertisement

Tweaks

  1. I used 2 large sweet potatoes instead of 4 medium, added nutmeg & cinnamon instead of allspice. Added 1/2 t salt, 1 c half-n-half + 1/2 c skim milk, and 3 pkts splenda. Everything fit in my mini crock pot perfectly. I used my hand mixer to puree the cooked sweet potatoes b/c I didn't want something else to wash! :) The soup was delicious, not knock-your-socks off, but very tasty... and filling! I liked the subtle flavors quite a bit. The soup was thick but it was not like eating mashed sweet potatoes. Next time, I want to try adding a cut up apple or pear.
     
  2. I made this twice. The first time I added one small onion and two cloves of garlic, and the second time I added three carrots. I much preferred the carrots, although I generally find heavily onion/garlic flavored foods a bit nauseating (e.g., roasted garlic mashed potatoes). Also, the recipe was a little thick for. It worked best for me with 3 medium sweet potatoes and 2 cups of chicken broth. What I love about this recipe is that there so much leeway for tweaking! I used less Splenda, replaced the allspice with copious dashes of cinnamon, and halved the half-and-half. It's incredibly healthy, creamy, and delicious!
     
  3. Great recipe. Mine was really, really thick though! Like mashed potatoes. I ended up doubling the broth and it was still a very thick soup. Maybe my potatoes were just really big though. I also switched the sugar for garlic and onions. The aroma is great. The flavor is good, but didn't particularly wow me. Thanks for the post <3
     

RECIPE SUBMITTED BY

Life without change is boring. And my life is never boring!! I don't know what plans have been made for us for the future, but I'm doing my best to enjoy the ride!
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes