3 pounds sweet potatoes, peeled and cut into 1-inch cubes (about 8 cups)
2 tablespoons olive oil
1 tablespoon Worcestershire sauce
1 teaspoon dried minced onion
1 teaspoon dried celery flakes, optional
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried thyme
1/8 teaspoon ground chipotle pepper
6 cups reduced-sodium chicken broth
¼ cup raw pepitas (pumpkin seeds)
In a 4- or 5-qt. slow cooker, combine all ingredients pepitas.
Cook, covered, on low until potatoes are tender, 5-6 hours.
Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to slow cooker and heat through. Top pepitas.
Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.
Use 1 medium onion and 2 celery ribs, chopped, if you want to use fresh instead of dried.
If you prefer fresh herbs, use 3/4 tsp. minced fresh thyme in place of the 1/4 tsp. dried.
The potatoes will be tender in 5-6 hours, but they can be cooked longer since they’ll eventually be pureed.
1 medium-sized pumpkin (8” diameter) or butternut squash can be substituted for potatoes
Chipotle pepper adds a touch of smoky heat, but it can be omitted.