Sweet Potato Soup and Kale Chips

Instead of croutons or crackers, top this slow cooker sweet potato soup with a handful of crunchy kale chips.

Sweet Potato Soup and Kale Chips
Photo: Jason Donnelly
Prep Time:
25 mins
Slow Cook Time:
6 hrs
Total Time:
25 mins
1-1/3 cups soup and a few kale chips per serving


  • 1 ½ pound sweet potatoes, peeled and cut into 2-inch chunks

  • 1 ounce garbanzo beans (chickpeas), rinsed and drained

  • 2 carrots, cut into 2-inch pieces

  • 1 leek, thinly sliced

  • 4 garlic, minced

  • 1 canned chipotle chile peppers in adobo sauce

  • 1 tablespoon grated fresh ginger

  • 4 cup low-sodium vegetable broth

  • 1 Kale Chips

  • Light sour cream

Kale Chips

  • 2 cup torn stemless kale leaves

  • 1 tablespoon olive oil

  • ¼ teaspoon salt


  1. In a 3 1/2- or 4-quart slow cooker combine sweet potatoes, garbanzo beans, carrots, leek, garlic, chile peppers, and ginger. Stir in broth. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Cool mixture slightly.

  2. Transfer mixture, half at a time, to a blender or food processor. Cover and blend or process until smooth. Return all of the blended mixture to the slow cooker. Serve with Kale Chips and sour cream.

Kale Chips

  1. Preheat oven to 300°F. Line a large baking sheet with parchment paper. Place kale leaves on the prepared baking sheet. Brush with olive oil. Sprinkle with salt. Bake for 20 to 25 minutes or until crisp.

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