Description
This Crockpot Sweet Potato Soup is creamy, comforting, and incredibly easy to make. Sweet potatoes, onions, garlic, and warm spices slowly cook together before being blended into a silky, flavorful soup. Perfect for cozy weeknight dinners, meal prep, or holiday gatherings, this slow cooker recipe is both wholesome and satisfying.
Ingredients
Scale
- 3 pounds sweet potatoes, peeled and diced
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 4 cups low-sodium vegetable broth (or chicken broth)
- 2 tablespoons olive oil
- 1 teaspoon ground cinnamon
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon dried thyme
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Optional for Extra Creaminess
- ½ cup heavy cream
- ½ cup half-and-half
- 1 cup full-fat coconut milk
- 4 ounces cream cheese, softened
Optional Garnishes
- Fresh parsley
- Fresh thyme
- Roasted pumpkin seeds (pepitas)
- Crispy bacon bits
- Sour cream
- Shredded Parmesan cheese
- Croutons
- Extra black pepper
- Drizzle of olive oil or coconut milk
Instructions
- Lightly grease the inside of a 6-quart slow cooker.
- Add the diced sweet potatoes, chopped onion, and minced garlic.
- Sprinkle in the cinnamon, smoked paprika, cumin, thyme, salt, and black pepper.
- Pour the vegetable broth over the vegetables and stir gently.
- Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the sweet potatoes are very tender.
- Use an immersion blender to blend the soup until completely smooth, or carefully transfer it to a countertop blender in batches.
- Stir in the heavy cream or coconut milk, if using.
- Let the soup cook on the Warm setting for 10 to 15 minutes.
- Taste and adjust the seasoning with additional salt, pepper, or a squeeze of lemon juice if desired.
- Ladle into bowls and garnish with your favorite toppings before serving.
Notes
- Cut the sweet potatoes into evenly sized cubes so they cook at the same rate.
- Full-fat coconut milk creates a rich dairy-free version with a subtle sweetness.
- Blend thoroughly for the smoothest, creamiest texture.
- If the soup is too thick, stir in a little extra broth until it reaches your preferred consistency.
- Add shredded cooked chicken or white beans to make the soup even heartier.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 6 servings
- Calories: 245 per serving