Crockpot Sweet Potato Soup is a simple slow cooker soup made with tender sweet potatoes, warm spices, and a creamy finish. Everything cooks low and slow in the crockpot, allowing the flavors to blend into a smooth, comforting soup with very little hands-on work.
A Quick Look at the Recipe
✅ Recipe Name: Crockpot Sweet Potato Soup
🕒 Cook Time: 6-7 hours on low (or 3-4 hours on high)
👪 Serves: 6 servings
🍽 Calories: ~280 calories per serving (estimated)
🥣 Main Ingredients: Sweet potatoes, onion, carrots, garlic, vegetable broth, cream
📖 Dietary Info: Vegetarian; gluten-free; dairy-free option
👌 Difficulty: Easy - add to crockpot, cook, blend, finish
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This recipe leans into a balanced mix of savory and subtle sweetness, thanks to cumin, paprika, and a touch of cinnamon. Once blended, the soup becomes rich and velvety, making it a great option for cooler days when you want something cozy without a complicated cooking process.
If you're building a collection of easy crockpot soups, try our Crockpot Chicken Pot Pie Soup, Crockpot Potato Soup or Crockpot White Chicken Chili.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love this Crockpot Sweet Potato Soup:
- Key Ingredients:
- Easy Substitutions & Variations
- How to Make Crockpot Sweet Potato Soup:
- Recipe Notes & Tips:
- How to Store:
- Crockpot Sweet Potato Soup FAQs:
- More Soup Recipes You'll Love
- Get a FREE Healthy Meal Planning Ebook
- Crockpot Sweet Potato Soup
Why You'll Love this Crockpot Sweet Potato Soup:
Easy slow cooker soup: Everything cooks right in the crockpot with very little prep.
Smooth and creamy texture: Blending the cooked sweet potatoes creates a rich, velvety soup.
Balanced flavor: Warm spices add depth without making the soup overly sweet.
Great for make-ahead meals: This soup reheats well for lunches or dinners throughout the week.
Simple ingredients: Made with pantry-friendly vegetables and spices you likely already have on hand.
Key Ingredients:
- sweet potatoes. Use orange-fleshed varieties like Jewel or Garnet for the best color and natural sweetness. Peel and cube evenly for consistent cooking.
- carrots. Add extra depth and creaminess while boosting the soup's natural sweetness.
- onion. Yellow or white onions work well. Sautéing them first builds a savory flavor base.
- vegetable broth. Low-sodium broth keeps the soup well-seasoned without being too salty.
- heavy cream. Gives the soup a silky texture and richer taste. For a dairy-free version, use coconut milk or a plant-based cream.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations
- Make it dairy-free: Swap the heavy cream for full-fat coconut milk or canned coconut cream for a creamy finish without dairy.
- Adjust the thickness: Add extra vegetable broth to thin the soup, or let it cook uncovered for the last 30 minutes to thicken.
- Change up the spices: Add a pinch of nutmeg or curry powder for a slightly different flavor profile.
- Extra protein: Stir in cooked lentils or white beans after blending for a heartier soup.
- Roasted flavor option: Roast the sweet potatoes and carrots before adding them to the crockpot for deeper flavor.
How to Make Crockpot Sweet Potato Soup:
- Add the cubed sweet potatoes, diced onion, sliced carrots, minced garlic, and minced ginger to the crockpot.
- Pour in the vegetable broth, then add the cumin, paprika, and cinnamon. Stir gently to combine.
- Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the vegetables are very tender.
- Use an immersion blender to blend the soup until smooth, or carefully transfer to a blender and blend in batches.
- Stir in the heavy cream until fully combined. Taste and adjust seasoning as needed.
Recipe Notes & Tips:
- Cut vegetables evenly: Keep the sweet potatoes and carrots close in size so they cook evenly in the crockpot.
- Blend carefully: An immersion blender is easiest, but if using a countertop blender, blend in batches and vent the lid to avoid pressure buildup.
- Add cream at the end: Stirring in the cream after blending helps keep the soup smooth and prevents curdling.
- Control sweetness: If your sweet potatoes are very sweet, add a pinch more cumin or paprika to balance the flavor.
- Adjust consistency: If the soup is too thick, stir in additional broth a little at a time until it reaches your preferred consistency.
- Garnish ideas: Top with a swirl of cream, chopped herbs, toasted pumpkin seeds, or a drizzle of olive oil for extra flavor and texture.
- Serving suggestions: We love serving this soup with a Fall Harvest Salad and Gluten-Free Focaccia.
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How to Store:
Refrigerator: Let the soup cool completely, then transfer to an airtight container. Store in the fridge for up to 4 days.
Freezer: For longer storage, freeze in individual portions using freezer-safe containers or zip-top bags. It will keep well for up to 3 months.
Reheating: Warm over medium heat on the stove, stirring occasionally, until heated through.
Crockpot Sweet Potato Soup FAQs:
Crockpot sweet potato soup becomes creamy by fully cooking the sweet potatoes until tender, blending the soup until smooth, and stirring in cream at the end. Using an immersion blender or countertop blender creates a velvety texture without needing flour or thickeners.
Yes, crockpot sweet potato soup can be made dairy-free by replacing heavy cream with full-fat coconut milk or coconut cream. This keeps the soup rich and creamy while remaining dairy-free.
Crockpot sweet potato soup can become too thick if the vegetables absorb most of the liquid. Add more vegetable broth to thin it, or let it cook uncovered for the last 30-45 minutes to thicken if it's too thin.
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Crockpot Sweet Potato Soup
Ingredients
- 3 pounds sweet potatoes, peeled & cubed
- 1 cup onion, diced
- 1 cup carrots, peeled & sliced
- 2 garlic cloves, minced
- 1 teaspoon ginger, minced
- 4 cups vegetable broth
- 1 teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon cinnamon
- ½ cup heavy cream
Instructions
- Add the cubed sweet potatoes, diced onion, sliced carrots, minced garlic, and minced ginger to the crockpot.
- Pour in the vegetable broth, then add the cumin, paprika, and cinnamon. Stir gently to combine.
- Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the vegetables are very tender.
- Use an immersion blender to blend the soup until smooth, or carefully transfer to a blender and blend in batches.
- Stir in the heavy cream until fully combined. Taste and adjust seasoning as needed.
Nutrition
Notes
- Cut vegetables evenly: Keep the sweet potatoes and carrots close in size so they cook evenly in the crockpot.
- Blend carefully: An immersion blender is easiest, but if using a countertop blender, blend in batches and vent the lid to avoid pressure buildup.
- Add cream at the end: Stirring in the cream after blending helps keep the soup smooth and prevents curdling.
- Control sweetness: If your sweet potatoes are very sweet, add a pinch more cumin or paprika to balance the flavor.
- Adjust consistency: If the soup is too thick, stir in additional broth a little at a time until it reaches your preferred consistency.
- Garnish ideas: Top with a swirl of cream, chopped herbs, toasted pumpkin seeds, or a drizzle of olive oil for extra flavor and texture.
- Serving suggestions: We love serving this soup with a Fall Harvest Salad and Gluten-Free Focaccia.
Kae says
best sweet potato recipe I've ever had!