Slow-Cooker Sweet Potato Soup with Maple Bacon

  • Serving Size6


    • 3 lbs sweet potatoes, peeled and cut into 1 inch cubes
    • ½ c yellow onion, chopped
    • 4 c chicken broth
    • ½ tsp salt
    • ¼ tsp cinnamon
    • ¼ tsp nutmeg
    • 1 c unsweetened full fat coconut milk
    • 6 slices bacon, chopped
    • 2 tsp pure maple syrup



    Put the sweet potatoes, onion, chicken broth, salt, cinnamon and nutmeg in the slow-cooker. Cook for 4 hours on high or 8 hours on low, until the sweet potatoes are soft.


    When ready to serve, heat a small skillet over medium-high heat. Line a plate with paper towels.


    Add the coconut milk to the slow-cooker and puree until smooth using an immersion blender, set aside on warm. Alternatively, blend in batches in a blender.


    Add the bacon and maple syrup to the skillet. Cook the bacon until crisp, 4-5 minutes. Transfer to the paper towel lined plate.


    Ladle the soup into bowls (about 1-1/2 cups each) and top with bacon.

    Recipe adapted from: realfoodandicecream

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