Tuesday, September 6, 2011

Crockpot Week - Sweet Potato Soup

While we were on vacation in Turks and Caicos, we had a rather fancy dinner one night in which the meal started out with Sweet Potato Soup Shots, compliments of the chef.


We were all a little leery to begin with, but they ended up being delicious!

{good to the last drop!}

When I saw a recipe for Sweet Potato Soup, I knew it was a must try for Crockpot Week!

Here's the recipe:

- 2 cups fat-free chicken broth (mine was definitely past the expiration date but was still fine to use!)
- 4 medium sized sweet potatoes
- 1 1/2 cups fat-free half-and-half
- 2 packets Splenda or Truvia
- 1/2 teaspoon allspice
- 1 tsp salt
- 1 tsp dry mustard (I used a TBL of mustard instead)

Peel and slice the sweet potatoes. Place them with the chicken broth in your slow cooker. Cover and cook on medium for about 3 hours (or until the potatoes are tender).
Using an immersion blender (or putting the sweet potatoes and broth into a food processor), blend until smooth. Put the soup back into the crock pot. Add the half-and-half, Splenda, salt, dry mustard and allspice. Cover and cook on medium for about 1-3 hours.

Entire recipe makes 6 servings
Serving size is 1/6 of entire recipe (approx 1 cup)
Each serving = 2 Point Total

PER SERVING: Calories 112; Fat 1g; Carbohydrates 23.1g; Fiber 2.6

My sweet potatoes ended up being bigger than what I would call 4 medium sized ones, so I added an extra cup of broth (3 C total) and an extra 1/2 C of half and half (2 C total) to make sure it had enough liquid.

As far as cooking goes, my crockpot doesn't have a medium setting, so I did it on low for 4 hours, blended it over my lunch break and left it on low for another 4 hours until we got home after lunch. I think this ended up making it a little thicker than what it should have been.

This recipe, once again, made the house smell delicious. It was good, though not as good as our SPS Shots in Turks. {I think our shots had a lot more half and half than this recipe!} The weather affected how much we enjoyed this soup too. Even though we had a slight cold front come through, 87 is still too hot for a big 'ole cup of soup! We enjoyed the soup, though we both personalized our bowls. Cody added brown sugar to make his sweeter and I added more mustard, which gave it a more savory taste. I plan on freezing the leftovers to enjoy once fall truly hits!

If you like sweet potatoes and enjoy a good hearty soup in the fall, definitely try this one out! It makes the cut and will be added to my recipe box!


{original recipe & calorie count found here}

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