Sweet Potato Soup

By á-33111

An adjustment to a slow cooker recipe on Epicurious.com to be for a 2.5 qt slow cooker.

Ingredients

• 2 medium potatoes, peeled and sliced
• 1 large sweet potato, peeled and sliced
• 1/2 medium onion
• 2 cups chicken stock, plus more as needed
• 1 large clove garlic
• 1/4 cup curry powder
• 1 cup shredded sharp Cheddar cheese, or a mixture of sharp Cheddar and smoked Gouda
• 1/8 cup chopped fresh chives
• Salt and freshly ground black pepper
• 1 cup heavy cream, half-and-half, or sour cream (optional)

Details

Preparation time 15mins
Cooking time 165mins
Adapted from epicurious.com

Preparation

Step 1

Place the potatoes, onion and 1 cup of the stock in the 2.5 qt slow cooker. Cover and cook on high for 2 hours, or until the potatoes are just tender.

Transfer two-thirds of the potatoes to a food processor or blender, along with the cooking liquid. Add the garlic. Blend to the desired consistency.

Return the potato purée to the slow cooker and stir in the shredded cheese, the remaining stock, the curry powder and the chives. Cover and cook on low for 30 minutes, or until the soup is well heated. Add extra stock or water if the soup is too thick. Season with salt and pepper. Stir in the cream just before serving.

Ladle into soup bowls, sprinkle with crumbled cheese if desired, and serve immediately.