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Curried Sweet Potato Soup With Chicken

The leaves are swirling down from the trees like gorgeous yellow and orange dancers, the nip in the air has us donning sweaters in the mornings to take the kids to school and our inner primitive being has us craving hot, filling comfort food.

Soup season has arrived!

It’s also the time of year I swear I was a bear in my former life, I would like to fill up on soups and stews then hibernate until spring when the snow starts to fly. Who’s with me on that?

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This is in my top 5 soups, along with my potato bacon soup and spicy lentil soup. Please don’t be afraid of the curry and garam masala. The amounts used in this soup barely make it spicy and they are such amazing spices that you just need to trust me and make this soup. It will soon become a family favorite, guaranteed.

Ingredients Needed for Curried Sweet Potato Soup With Chicken

3 cooked chicken breasts, diced
6 cups of strong vegetable broth
dash nutmeg
1 tsp curry
1 tsp garam masala
2 scallions, diced
1 tbsp butter
4 cloves of garlic, diced
3 cups of  peeled & diced sweet potatoes, about 2 medium
3 diced & peeled red potatoes

Throw it in a crockpot and cook all day.

Done.

What? You want directions?

Fine. Needy people.

You can choose to make this in a crockpot or on the stove top, pick your poison. In either, start out by adding in your vegetable broth. I prefer using a powdered type, Vegeta is pretty amazing and one of my favorites for flavor. Make sure it’s darn good and strong-tasting!

In a skillet, heat your butter on medium heat and when it’s sizzling, add in the garlic and onions. Sautee them until the scallions are tender then add in your spices. Sautee another minute or two, then add to the pot.

The nutmeg addition came from my friend Charlynn who tops her potato soups with nutmeg and I must admit, it makes a lovely difference with this soup.

The reason there are two different types of potatoes is because I didn’t have enough of either one in my pantry and I think that’s what made it so good, by complete accident. There is just the right amount of each one to balance each other, without too much sweet potato flavor or earthy potato.

Now, the reason I always make my broth first is so that you have it ready to deglaze the pan of its butter and spices. Take a few tablespoons of the broth and clean out that pan, swirling it around to get all the spices out, then add it to the pot.

Add in the rest of the ingredients – potatoes and chicken-  and cook until the potatoes are tender. This can sit all day in the crockpot on low and cook up just heavenly.

Now my dears, you have a couple of choices for serving with this soup.

You can:

-Leave it, like I did in my picture. I didn’t want a smooth creamy soup, I wanted chunky, brothy goodness.

-Remove some potatoes and puree them for a smoother base.

-Puree the whole dang thing.

Again, up to you. All are good choices but it depends on what you are looking for in a soup.

What are some of your favorite soups for this time of year?

Love,

Let the Hibernating Begin Magpie

0 from 0 votes
Sweet Potato Chicken Curry Stew
Prep Time
10 mins
Cook Time
1 hr
 
Rich, chunky curried sweet potato soup with chicken. Perfect for those "soup" days!
Author: Karlynn
Ingredients
  • 3 cooked chicken breasts diced6 cups of strong vegetable brothdash nutmeg 1 tsp curry1 tsp garam masala2 scallions diced1 tbsp butter4 cloves of garlic diced3 cups of peeled & diced sweet potatoes about 2 medium3 diced & peeled red potatoes
Instructions
  1. You can choose to make this in a crockpot or on the stove top, pick your poison. In either, start out by adding in your vegetable broth. I prefer using a powdered type, Vegeta is pretty amazing and one of my favorite for flavor. Make sure it's good and strong-tasting!In a skillet, heat your butter on medium heat and when it's sizzling, add in the garlic and onions. Sautee them until the scallions are tender then add in your spices. Sautee another minute or two, then add to the pot.Now, the reason I always make my broth first is so that you can deglaze the pan of its butter and spices. Take a few tablespoons of the broth and clean out that pan, swirling it around to get all the spices out, then add it to the pot.Add in the rest of the ingredients – potatoes and chicken- and cook until the potatoes are tender.Now my dears, you have a couple of choices for serving with this soup.You can:-Leave it, like I did in my picture. I didn't want a smooth creamy soup, I wanted chunky, brothy goodness.-Remove some potatoes and puree them for a smoother base.-Puree the whole dang thing.Again, up to you. All are good choices but it depends on what you are looking for in a soup.
Nutrition Facts
Sweet Potato Chicken Curry Stew
Amount Per Serving (6 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.

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3 Comments

  • Reply
    Hershel Sturgill
    November 16, 2017 at 7:05 am

    Hi Karlynn!

  • Reply
    Spices Exporters
    March 7, 2013 at 7:48 am

    Its so Easy and yummy!

  • Reply
    Rob Kate Wigmore
    October 3, 2012 at 5:16 pm

    Mmm, sounds yummy!

  • Leave a Reply