Sweet Potato Soup

Sweet Potato Soup

2-3 small-medium yams, or sweet potato’s

4 medium red skin potato’s

8-10 small purple potato’s

2 stalks of celery (chopped)

1 carrot (skinned and chopped)

6-10 pieces of bacon (chopped or diced)

1 medium white or yellow onion

4 cloves of garlic

1 box of gluten free chicken stock (or substitute GF vegetable stock)

Put everything into a crock pot

Cook on high for 1-2 hours

(try to cut potato’s once they have softened a cooked for awhile)

Try mashing with a masher to soften ingredients

Reduce heat to low for 1-2 more hours

Take out a bowl or 2 cups at a time to let cool, then blend in blender, or food processor

Continue this process until desired texture of soup is reached

(I usually blend about 6 -8 cups)

Creamy Effect

Dairy Free- Try adding rice or almond milk to each cup blended to create a creamier texture

Dairy Lovers- Use milk or cream, or dollops of cream cheese to create a creamy rich texture


Garlic salt, Onion Powder, Chili Powder, Crushed Black Pepper, Fresh Rosemary

If you like spice add a few splashes of your favorite hot sauce

(add spices in the last 45 minutes of cooking)

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