Creamy Sweet Potato Soup

Pumpkin and sweet potato soup
Photostock Israel / Getty Images
  • Total: 4 hrs 15 mins
  • Prep: 15 mins
  • Cook: 4 hrs
  • Yield: 4 cups (4 servings)
Nutritional Guidelines (per serving)
362 Calories
32g Fat
15g Carbs
5g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 cups (4 servings)
Amount per serving
Calories 362
% Daily Value*
Total Fat 32g 42%
Saturated Fat 21g 103%
Cholesterol 101mg 34%
Sodium 477mg 21%
Total Carbohydrate 15g 5%
Dietary Fiber 2g 6%
Protein 5g
Calcium 82mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This slow cooker creamy sweet potato soup recipe is easy to make, comforting and delicious. 


  • 3 medium sweet potatoes (peeled and sliced)
  • 2 cups​ chicken broth (or ​vegetable broth)
  • 1 teaspoon light brown sugar (or white granulated sugar)
  • 1/8 teaspoon cloves (ground)
  • 1/8 teaspoon​ nutmeg (ground)
  • 1 1/2 cups​​ light cream (or heavy cream)
  • Salt (to taste)

Steps to Make It

  1. Put the sweet potatoes and broth in the slow cooker insert.

  2. Cover and cook on HIGH for 2 to 3 hours, or until potatoes are tender.

  3. Puree in batches in a blender or food processor.

  4. Return pureed potatoes to the slow cooker, along with the sugar, cloves, and nutmeg. Add salt to taste and stir in the cream.

  5. Cover and cook on HIGH for 1-hour longer.

  6. Serve with a dollop of sour cream or a fresh grating of nutmeg.

    Use Caution When Blending Hot Ingredients

    Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.

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