Love this recipe? Save it to Pinterest before you forget!
Why You'll Love This creamy slow cooker sweet potato and spinach soup for comforting dinners
- Easy to Make: This recipe is perfect for busy weeknights or weekends when you want a delicious meal without a lot of fuss.
- Comforting and Delicious: The combination of sweet potatoes, spinach, and coconut milk creates a rich and creamy soup that's perfect for cold weather.
- Customizable: You can add your favorite spices, herbs, or proteins to make this soup your own.
- Slow Cooker Friendly: This recipe is designed to be made in a slow cooker, making it easy to prepare and cook while you're busy with other things.
- Nourishing: Sweet potatoes and spinach are packed with vitamins and minerals, making this soup a healthy and nutritious option.
- Make-Ahead: You can prepare this soup up to 2 days in advance, making it perfect for meal prep or planning ahead.
- Freezer Friendly: This soup freezes well, so you can make a batch and enjoy it for months to come.
- Perfect for Crowds: This recipe makes a large batch of soup, making it perfect for gatherings, potlucks, or feeding a crowd.
Ingredient Breakdown
The key ingredients in this recipe are sweet potatoes, spinach, coconut milk, onion, garlic, and chicken broth. The sweet potatoes provide a natural sweetness and creamy texture, while the spinach adds a burst of nutrients and flavor. The coconut milk adds a rich and creamy element, while the onion and garlic provide a depth of flavor. The chicken broth helps to thin out the soup and add moisture. When selecting these ingredients, choose sweet potatoes that are firm and have no signs of bruising. For the spinach, you can use fresh or frozen, whichever is available. Make sure to squeeze out as much water as possible from the frozen spinach before adding it to the soup. For the coconut milk, you can use full-fat or low-fat, depending on your preference.
How to Make creamy slow cooker sweet potato and spinach soup for comforting dinners
Peel 2-3 large sweet potatoes and chop them into 1-inch cubes. Make sure they are all roughly the same size so they cook evenly.
Heat 2 tablespoons of olive oil in a pan over medium heat. Add 1 chopped onion and 3 cloves of minced garlic. Cook until the onion is translucent and the garlic is fragrant, about 5 minutes.
Add the chopped sweet potatoes, 4 cups of chicken broth, and 1 can of coconut milk to the slow cooker. Stir to combine.
Cook the soup on low for 6-8 hours or on high for 3-4 hours. The sweet potatoes should be tender and the soup should be hot and bubbly.
Stir in 1 cup of fresh spinach leaves and 1 teaspoon of dried thyme. Season with salt and pepper to taste.
If you prefer a smooth soup, use an immersion blender to blend the soup until it's creamy and smooth. Alternatively, you can transfer the soup to a blender and blend it in batches, then return it to the slow cooker.
Tips for Perfect Results
Choose sweet potatoes that are firm and have no signs of bruising. Use fresh spinach for the best flavor and texture.
Cook the soup on low for 6-8 hours or on high for 3-4 hours. Overcooking can make the soup too thick and mushy.
Stir in the spinach at the end of cooking time, so it retains its nutrients and flavor.
Add your favorite spices and herbs to make the soup your own. Try adding a pinch of cumin, paprika, or nutmeg for extra flavor.
Serve the soup with a side of crusty bread or crackers for a satisfying and filling meal.
Add some protein like cooked chicken, bacon, or sausage to make the soup a complete meal.
Common Mistakes to Avoid
-
Not Cooking the Sweet Potatoes Enough: Make sure to cook the sweet potatoes until they are tender, or the soup will be too chunky.
Fix: Cook the soup on low for 6-8 hours or on high for 3-4 hours, or until the sweet potatoes are tender.
-
Adding Too Much Coconut Milk: Adding too much coconut milk can make the soup too rich and creamy.
Fix: Start with 1 can of coconut milk and add more to taste. You can always add more, but it's harder to remove excess coconut milk.
-
Not Seasoning the Soup Enough: Not seasoning the soup enough can result in a bland and unappetizing flavor.
Fix: Taste and adjust the seasoning as needed. Add salt, pepper, and herbs to taste, and don't be afraid to experiment with different spices and seasonings.
-
Not Blending the Soup Smoothly: Not blending the soup smoothly can result in a chunky and unappetizing texture.
Fix: Use an immersion blender to blend the soup until it's creamy and smooth. Alternatively, you can transfer the soup to a blender and blend it in batches, then return it to the slow cooker.
Variations & Substitutions
Add some heat to your soup by adding diced jalapenos or red pepper flakes. You can also add some cumin and smoked paprika for a smoky flavor.
Roast the sweet potatoes in the oven before adding them to the soup for a deeper and richer flavor. Simply chop the sweet potatoes into 1-inch cubes, toss with olive oil and your favorite spices, and roast at 400°F (200°C) for 20-25 minutes, or until tender.
Add some crispy bacon to your soup for a smoky and savory flavor. Simply cook the bacon in a pan until crispy, then chop it into small pieces and add it to the soup.
Make this soup vegan by substituting the chicken broth with vegetable broth and using a non-dairy milk instead of coconut milk. You can also add some tofu or tempeh for extra protein.
Add some cooked chicken to your soup for extra protein. Simply cook the chicken in a pan until cooked through, then chop it into small pieces and add it to the soup.
Add some spicy sausage to your soup for a hearty and flavorful meal. Simply cook the sausage in a pan until browned, then add it to the slow cooker with the sweet potatoes and spinach.
Storage & Make-Ahead
You can store the soup at room temperature for up to 2 hours. Make sure to keep it in a covered container and refrigerate it as soon as possible.
You can store the soup in the refrigerator for up to 5 days. Make sure to keep it in a covered container and reheat it to an internal temperature of 165°F (74°C) before serving.
You can freeze the soup for up to 3 months. Make sure to cool it to room temperature before transferring it to a freezer-safe container or bag. Reheat it to an internal temperature of 165°F (74°C) before serving.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I freeze this soup?
Yes! You can freeze this soup for up to 3 months. Make sure to cool it to room temperature before transferring it to a freezer-safe container or bag. Reheat it to an internal temperature of 165°F (74°C) before serving.
Can I make this soup in a slow cooker?
Yes! This recipe is designed to be made in a slow cooker. Simply add all the ingredients to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
Can I use fresh spinach instead of frozen?
Yes! You can use fresh spinach instead of frozen. Simply chop the fresh spinach and add it to the soup in the last 30 minutes of cooking. This will help retain its nutrients and flavor.
Can I add other ingredients to this soup?
Yes! You can add other ingredients to this soup to make it your own. Some ideas include diced chicken, bacon, sausage, or other vegetables like carrots or zucchini. Experiment with different combinations to find your favorite.
Is this soup gluten-free?
Yes! This soup is gluten-free, making it a great option for those with gluten intolerance or sensitivity. Just be sure to check the ingredients of your chicken broth and coconut milk to ensure they are gluten-free.
Can I make this soup in a pressure cooker?
Yes! You can make this soup in a pressure cooker. Simply add all the ingredients to the pressure cooker and cook for 10-15 minutes, or until the sweet potatoes are tender. Let the pressure release naturally before serving.
How do I reheat this soup?
You can reheat this soup in the microwave, on the stovetop, or in the oven. Simply heat it to an internal temperature of 165°F (74°C) before serving. You can also reheat it in the slow cooker on low for 1-2 hours.
creamy slow cooker sweet potato and spinach soup for comforting dinners
Ingredients
- 2 large sweet potatoes, peeled and cubed
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups fresh spinach leaves
- 1 tablespoon olive oil
- 1/4 cup grated cheddar cheese (optional)
Instructions
- Step 1: Prepare the sweet potatoes. Peel and cube the sweet potatoes, then set them aside. Make sure to wash your hands before handling the sweet potatoes.
- Step 2: Sauté the onion and garlic. Heat the olive oil in a pan over medium heat. Add the chopped onion and cook until it's translucent, about 5 minutes. Add the minced garlic and cook for an additional minute, until fragrant.
- Step 3: Add the sweet potatoes and chicken broth. Add the cubed sweet potatoes and chicken broth to the slow cooker. Cook on low for 4 hours or high for 2 hours, until the sweet potatoes are tender.
- Step 4: Blend the soup. Use an immersion blender to blend the soup until smooth. Alternatively, you can transfer the soup to a blender and blend it in batches, then return it to the slow cooker.
- Step 5: Add the heavy cream and spinach. Stir in the heavy cream and add the fresh spinach leaves. Cook for an additional 30 minutes, until the spinach has wilted and the soup is heated through.
- Step 6: Season the soup. Add the dried thyme, salt, and pepper, and stir to combine. Taste and adjust the seasoning as needed.
- Step 7: Serve and enjoy. Ladle the soup into bowls and top with grated cheddar cheese, if desired. Serve hot and enjoy!
Recipe Notes
- Storage tip: Store the soup in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
- Make ahead: Prepare the soup up to a day in advance, then refrigerate or freeze until ready to serve.
- Substitution: Swap the heavy cream for half-and-half or whole milk, if desired.
- Pro tip: Use high-quality chicken broth for the best flavor.
- Variation: Add diced cooked bacon or ham for added flavor.
