Slow Cooker Sweet Potato Soup

Prep Time 15 minutes
Cook Time 5 hours 20 minutes
Total Time 5 hours 35 minutes
Servings 6 -8


  • 5 cups low sodium vegetable broth
  • 3 large sweet potatoes peeled and chopped
  • 1 cup onion chopped
  • 2 stalks celery chopped
  • 2 cloves garlic crushed
  • 1 cup plant milk (I use rice milk)
  • 1 tsp. dried tarragon
  • 1 tsp. McCormick Pinch Perfect Salt Free Seasoning
  • 2 cups baby spinach
  • 6-8 Tbsp. sliced almonds
  • sea salt and ground black pepper to taste


  1. Add broth, sweet potatoes, onion, celery, and garlic to a 4-quart slow cooker.
  2. Cook on low for 8 hours or high for 5 hours (or until potatoes are soft). *
  3. Turn off slow cooker and add plant milk, tarragon and Pinch Perfect Seasoning and blend 1-2 minutes with an immersion blender until soup is smooth. **
  4. Stir in baby spinach, cover and let sit for 20 minutes until spinach is soft.
  5. Ladle into soup bowls.
  6. Sprinkle each bowl with 1 tbs sliced almonds, sea salt and ground black pepper to taste.

Recipe Notes

*I make this soup in my 25 year-old Crock Pot. A newer slow cooker may require less cooking time.

**If you do not have an immersion blender, carefully ladle 1/3 of the soup into a blender and mix until smooth. Pour mixture into a warm holding pot and repeat until all of the soup is blended, then return mixture to the slow cooker.