Sweet Potato Casserole Soup (Slow Cooker, Paleo)

This recipe was fun. It’s a marriage of convenience and tradition that turned out really well actually. I was inspired mostly by the fact that most potato soups are very heavy on the dairy and I was almost sure you could do a thick and hearty potato soup without having to use almond milk (which I don’t prefer in soups, it’s just not fun and not pretty).
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Sweet potato casserole at Thanksgiving is usually a buttered and sweetened potato mash topped with either pecan crunch topping or marshmallows. I can’t begin to tell you how big of a NO it was to think of topping this soup with marshmallows. Emoji-puke face……but, however, pecans lightly toasted, a little bacon maybe? Bacon is always emoji-hallelujah hands!

The broth used in this soup was homemade bone broth using herbs and apple cider vinegar for flavoring. It tastes delightful in this application and is completely healthy for your gut. A wonderful way to add bone broth in a very cost effective way!

The texture of this soup is like a really thick applesauce and it lends a very appley undertone with the Cider Vinegar. I would definitely venture out to add a couple of gala apples into the pot next time!
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Here’s what is going on with this soup!

Sweet Potato Casserole Soup

4 large sweet potatoes, peeled and cubed 1″ cubes

1 cup canned pumpkin (or fresh if you really want to go all out)

1 large onion

1 lb. ground turkey

1 tablespoon minced garlic

4 tbsp butter

6 cups chicken stock

2 tablespoons coconut sugar

1/2 tsp cinnamon

2 tablespoons coconut aminos or Bragg’s liquid aminos

1 tsp thyme dried or fresh

1/2 tsp black pepper

1/2 tsp nutmeg

salt to taste

2 tsp-1 tablespoon apple cider vinegar depending on taste (taste after the 2 and if the soup lacks character or tastes “flat” add the rest. If you add too much, add a little more salt and coconut sugar, it’s really a personal preference thing)

1 cup coconut yogurt, plain

bacon bits (optional garnish)

toasted pecans (optional garnish)

Saute the onion until the edges start to turn brown (caramelizing them), then add the garlic and meat and brown. Add everything else except the coconut milk yogurt and garnishes and cook for 6-8 hours on low in your slow cooker. Use an immersion blender or blender to puree the potato chunks, leaving a few for texture and leaving as much of the turkey in tact as well (if that’s how you like it).

Note: My slow cooker is extremely slow in that when most recipes on the internet say 6 hours, mine takes 8-10, so knowing your slow cooker is the trick. However, I will also input that you really are not going to overcook this recipe as it will simply be smoother and more velvety the longer it cooks.


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