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Sweet Potato Soup Crock Pot
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| Recipe – 2 Point Total 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
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