Ingredients
4 cups sweet potatoes, peeled and cut into 1” cubes (2 lbs)
1 T butter
½ T Worcestershire sauce
½ t dried minced onion
1 celery rib, chopped
¼ t salt
¼ t pepper
1 T minced fresh thyme (or Quick Grab Herbs)
1 chipotle pepper, rinsed from adobo sauce and chopped
1 T Vegetarian Better Than Bouillon
3 c water
Directions
1 In a slow cooker combine all ingredients. Cook covered on low until potatoes are tender, 5 1/2 hours.
2 Puree.
This is a great soup for someone. If you like sweet, spicy and smokey flavors, you are that someone. I don’t like the smokey. And I’m not a fan of the sweet potato. But doing this series of soups, I have learned that if you’re going to have a sweet soup, it’s best to balance it with some spicy. But that smokey flavoring just isn’t for me. It’s not for me on BBQ chips; it’s not for me in chili; it’s not for me in adobo dips; and it’s not for me, really. I find it added to things so willy nilly and so very silly. But if you like the smokey, maybe you think it frilly, then try this soup. (Will she? Will he?) It makes me both rhyme and scream shrilly; but when I think of it, I probably like it more than coquille!
If you’d like to see the original recipes my posts are based on or read Taste of Home’s article that inspired my 50 Soups in 25 Weeks blogging, go to: https://www.tasteofhome.com/collection/soups-to-keep-you-warm-this-fall/.
