Sweet Potato Soup Crock Pot Recipe – 2 Point Total

Crock Pot Sweet Potato Soup

I LOOOOOVE sweet potatoes, so when I found this awesome recipe, I was psyched to give it a try! It’s super creamy and yummy, and loaded with fiber and antioxidants. This low calorie sweet potato soup is a perfect easy crock pot recipe for any weight watcher. It tastes great and is good for you too! Plus, it’s seasonal flavor makes it a wonderful soup to add to your collection of holiday crock pot recipes. Though this is not an official one of Weight Watchers Crock Pot Recipes, I think anyone watching their weight will truly enjoy this sweet potato soup.

Sweet Potato Soup Crock Pot Recipe

Ingredients:
– 2 cups fat-free chicken broth
– 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

OPTIONAL: I topped mine with a tablespoon of non-fat sour cream for additional flavor and 0 points

NOTE: To make this into a vegetarian recipe, just use vegetable broth instead of chicken broth

Directions:
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


Comments

  1. I made this today. Delicious! I put the ingredients into my Weight Watchers recipe builder and it came out to 4 points+

  2. It’s a little sad to see what I think is an adult making mean comments about something as benign and innocent as a recipe and the language used to post it. If you don’t like it, why not be an adult and just move on to another site/recipe, rather than being so mean/negative? Respect other people and their likes/ways (as long as they’re not hurting anyone) the way you’d hope they would yours- that is what I was taught. It makes for a much more positive life for everyone all around. :-) I know I am certainly not perfect in any way, but just don’t like to see someone being put down just for the sake of appearing ‘better’ in some way…

    • Snowbaby1950 says:

      Very well stated, Chris. I could not agree more. This person who wrote the post revealed a far greater issue within their own heart. I realize that post was a year ago, and your own post 6 months. No one may read what I write here. Still, I could not help but add my agreement with what you said. “Oh, yawn, more pretend food” ought to be ashamed — and embarrassed.

  3. Sounds very interesting to try, gonna leave out the sweetener or replace it with apple or carrot, though. 

  4. Oh, yawn, more pretend food says:

    I hesitate to use receipts offered by adults who use children’s language:: awesome, yummy, and psyched. Having read the ingredients and noting the jacked-up substitutes for real food, I think I’ll take a pass and keep looking for a way to make real sweet potato soup.

    • I hesitate to listen to comments on recipes from someone who can’t even spell the word.

      • Snowbaby1950 says:

        That person was so out of line. Even aside from calling a recipe a “receipt”, the manner in which the opinion was expressed is cause enough to read it and toss it. There will always be people like that who feel they must express themselves. Constructive criticism is a good thing. That was neither constructive nor legitimate criticism. It was just thoughtlessly using words to put someone else down. Someone to be pitied.

    • Other than the sweetners, I hadn’t even noticed the fake food.  Then again, my chicken stock is fat-free because I use the white stuff I skim off as a butter replacement. 

      WTF is fat-free half-and-half?  I read that as “the same milk you drink” anyway, but now I am wondering.

    • Hey snot face –

      Here in California, “awesome” is a much used and beloved word, embraced by people of all ages. Maybe you shouldn’t have your nose so stuck in the air.

  5. Shannon Thomas says:

    This is pre points plus and you do not list the protein, can you give me an idea what the new points amount might be?

    • Shannon, unfortunately, I don’t have the nutrition stats for this recipe saved! Eventually, I’ll be re-calculating all my old recipe with the new Points Plus values, but it will take some time.

  6. I live in Canada and fat free half and half is not available here….Boo Hoo. What would you suggest that I use as an alternative to keep the points low.

  7. Liz Blevins says:

    What is the serving size for this recipe? I am a Type 1 diabetic, and wanted to be sure! Thanks!!

  8. Absolutely incredible. Made this tonight – doubled the recipe. Accidentally added 2 full TBs of allspice and it turned out to be great. Added a dash of hot sauce and nutmeg as well. Everyone raved about it. I would think butternut squash would work just as well with this recipe – not sure how it would affect the point values. Thanks again for such a great recipe!!

  9. I love all your recipes so much, thank you for your website! It would be so wonderful to know what amount a serving size is exactly for each recipe. This soup sounds yummy, but not sure how much to serve myself!

    • I try to include that info whenever I have it, but truthfully, the exact serving size in many recipes can vary, due to different factors, such as how finely vegetables are chopped. The best thing to do, is just to equally divide the # of servings. I will often do this, and then freeze or refrigerate each of the individual portions. That way, when I need a quick meal, I just pull out a prepackaged portion, and I'm good to go!

  10. I LOVE this soup!!! U r right it's a keeper. I almost added cinnamon too so does that mean I think like a chef?

  11. This soup brought raves at my house and again when I took it to a friend's house who had just had surgery. Anyone who loves sweet potatoes will love this!

    Since my crock pot does not have a "medium" temperature, I put the potatoes in at night on "low" and when I got up in the morning they were ready to go in the food processor. Then another couple of hours on low and it was ready to eat.

    GREAT recipe!!

  12. I only had one size sweet potatoes handy, so we used 4 large ones. The soup was really super thick. I added 2 more cups of chicken broth and made 10 2 point servings using the WW calculator.

    My son, who is planning on going to culinary school called this recipe a keeper. He added a touch of cinnamon to his soup and it was excellent.

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