Go Back

Crockpot Sweet Potato Soup

This crockpot sweet potato soup is a comforting, silky blend of roasted sweet potatoes, onions, and garlic cooked slowly to develop deep, earthy flavors. Finished with a splash of coconut milk, it offers a velvety texture and warm aroma, perfect for cozy evenings. The hands-off cooking method makes it an easy, nourishing meal that can be customized with simple ingredient swaps.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 1 hour 10 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 3-4 medium sweet potatoes peeled and cut into chunks
  • 1 large onion diced
  • 3 cloves garlic minced
  • 4 cups vegetable broth preferably homemade or low-sodium store-bought
  • 1 tablespoon olive oil for sautéing and drizzling
  • 0.5 cup coconut milk for creaminess, optional
  • 1 teaspoon salt to taste
  • 0.5 teaspoon black pepper to taste

Equipment

  • Slow cooker
  • Immersion blender
  • Knife
  • Cutting board

Method
 

  1. Start by peeling the sweet potatoes and chopping them into 1-inch chunks. This helps them cook evenly and makes blending easier later on.
  2. Dice the large onion and mince the garlic cloves. These will form the flavorful base of the soup, filling your kitchen with a warm, fragrant aroma.
  3. Add a tablespoon of olive oil to your slow cooker, then toss in the diced onions and minced garlic. Turn on the slow cooker to low and cook for about 30 minutes, or until the onions become translucent and fragrant.
  4. After the onions and garlic are fragrant, add the chopped sweet potatoes, vegetable broth, salt, and pepper to the slow cooker. Stir everything together to combine well.
  5. Cover the slow cooker and set it to low. Let everything simmer gently for 6 to 8 hours, or until the sweet potatoes are very tender and easily mash with a fork. Your house will smell sweet and earthy as the flavors meld.
  6. Once the cooking time is up, use an immersion blender directly in the slow cooker to purée the soup until smooth and velvety. Alternatively, transfer the mixture in batches to a blender and blend until silky.
  7. Stir in the coconut milk for added richness, then taste and adjust the seasoning with more salt or pepper if needed. The soup should be creamy, smooth, and fragrant with earthy sweetness.
  8. Ladle the hot soup into bowls, drizzle with a little olive oil if desired, and garnish with fresh herbs or a sprinkle of seeds for extra texture and flavor. Serve immediately and enjoy the comforting warmth.

Notes

For an extra layer of flavor, try roasting the sweet potatoes beforehand for caramelized sweetness. Adjust the coconut milk quantity for desired creaminess, and feel free to add spices like cinnamon or ginger for variation.