Slow Cooker Sweet Potato Soup

When I need something comforting and hassle-free to warm my soul, I make this slow-cooker sweet potato soup. Thick, rich, and creamy, it takes me just minutes to add the ingredients to the crockpot and let it do its job while I am tackling my to-do list. A one-pot wonder meal that fills my house with an aromatic flavor and makes the whole family look forward to a great, homemade meal.

And this hearty soup is the ultimate holiday meal, served as an appetizer, along with recipes like Pumpkin Pie and Blueberry French Toast Casserole. Using the crockpot is ideal, since it saves oven and stovetop space, allowing me to plan and cook a stress-free holiday feast.

Slow-cooking helps bring out the flavors, which in turn meld beautifully over time and are not destroyed by high heat. The richness of the sweet potatoes pairs well with spices, seasonings, and dairy. I easily turn it into something gourmet when I top it with soft goat cheese, thyme, and somebasil-infusedd olive oil. The fresh ginger and almond butter totally transform this classic meal, elevating it to restaurant-worthy. Proof that something simple can be incredibly delicious.

Why you will love this recipe 

• It’s so easy: The slow cooker does all the work for me. I dump all the ingredients in and let it cook while I go about my day. Then, I come home to a fully cooked meal and a wonderfully smelling house.  
• Perfect for fall: Ready for fall weather? Even if it’s still summer where you are, make this soup, and it will feel like autumn in your home. 
• One-pot meal: I don’t have to worry about a bunch of dishes since I am using just one pot. Even with a dishwasher, I appreciate this convenience. 
• Just a few ingredients: Besides sweet potatoes, I need only 5 ingredients to make this recipe. The rest is just herbs and spices.

What you will need

• Produce: I use 6 cups of organic sweet potatoes, peeled and diced into cubes. Minced garlic releases aromatic oils rather than a sharp powder that can turn bitter or clump in the liquid during cooking. Minced fresh ginger distributes aromatic oils to bring out the bright, warm spice.
• Wet ingredients: Low-sodium vegetable broth provides savory depth and flavor without any added salt. Heavy cream creates a rich, velvety texture for a silky mouthfeel. My secret ingredient is creamy almond butter, a natural thickener that also adds toasted, nutty richness. 
• Seasonings: Besides salt and pepper, I also use ground cinnamon for sweet warmth, nutmeg for a bit of nuttiness, and cloves for earthy richness. A pinch of cayenne pepper gives it a hint of heat without too much bite. 

How to prepare

Prepare the potatoes: First, I wash and chop the sweet potato into small cubes. 

Cook the soup: Then, I add everything to the slow cooker except for the heavy cream. I cook it on LOW for 6 hours or HIGH for 4 hours until the potatoes are fork-tender. 

Cream the soup: Then I use an immersion blender to puree the soup until it reaches the creamy consistency I like, before adding the heavy cream and cooking for another 30 minutes. 

Serve with toppings: Once it is done, I serve it with my favorite toppings. 

Expert tip

Choosing the best sweet potatoes

I look for small to medium potatoes that feel heavy for their size. They should be firm but not too hard. Never get potatoes with soft or black spots. The skin should be smooth and bright, with no bruises or deep cracks. Large sweet potatoes should be avoided because they are stringy and woody. The smaller ones are sweeter. Long, slender potatoes caramelize better. Do not get potatoes with sprouts growing on them. 

More tips to consider:

• Make the potato cubes the same size so they cook evenly.
• If you don’t have an immersion blender, use a food processor, blender, or even a hand mixer.
• Be careful when blending the soup because it will be very hot. 
• Do not add the cream until the last 30 minutes, or it will curdle.
• If freezing this soup, do it before adding the cream because dairy doesn’t freeze well. 

Recipe variations and add-ins:

• Add meat: I sometimes add some chopped ham, chicken, or turkey to this soup to make it a hearty meal. 
• Or beans: Instead of meat, try this with beans. I made it with red kidney beans, and it was fantastic. 
• Try more vegetables: Pumpkin chunks are a favorite addition, but I also like to toss in carrots, green beans, corn, and peas. 
• Chunky soup: Leave some of the potatoes chunky for more texture.
• Spicy soup: Make it spicy with some jalapeños or chipotle peppers.

Serving suggestions:

This soup is perfect for Thanksgiving, with jalapeños and my roasted pumpkin seeds on top for extra crunch. These seeds can be made with just one ingredient and some seasonings in less than an hour. But make extras because you are going to be snacking on them! I also like to add some of my homemade whipped cream on top, which is also easy to make with just a few ingredients. 

Sometimes, I get fancy and put some of my sweet candied pecans on top. These are so crunchy and delicious that I have a hard time not eating them all while I’m making them. But they are the perfect topping for this pie! And so simple to make with just some sugar, egg whites, and pecans. But don’t forget the turkey! My perfect oven-roasted turkey with citrus herb butter is succulent, juicy, and has crispy, flavorful skin.

Favorite toppings:

I love topping this great soup with the following:

• Roasted pumpkin seeds
• Lemon juice
• Bacon bits
• Crushed chips
• Maple syrup
• A bit of olive oil
• Croutons
• Chopped jalapeños or hot sauce

How to store leftovers:

• Refrigerate: Leftover soup can be kept in an airtight container in the fridge for 4 days.   
• Freezing: I freeze leftovers in freezer bags for up to 3 months. They will stay fresh and lie flat for easy storage.  
• Defrost: I thaw frozen soup overnight in the fridge before serving.
• Reheating: To reheat, I place it over medium heat on the stove for several minutes.   

Frequently asked questions

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