Recipes and Cooking Sweet Potato Soup and Kale Chips Be the first to rate & review! Instead of croutons or crackers, top this slow cooker sweet potato soup with a handful of crunchy kale chips. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on September 16, 2020 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 25 mins Slow Cook Time: 6 hrs Total Time: 25 mins Servings: 6 Yield: 1-1/3 cups soup and a few kale chips per serving Jump to Nutrition Facts Ingredients 1 ½ pound sweet potatoes, peeled and cut into 2-inch chunks 1 15 ounce can garbanzo beans (chickpeas), rinsed and drained 2 carrots, cut into 2-inch pieces 1 leek, thinly sliced 4 cloves garlic, minced 1 canned chipotle chile peppers in adobo sauce 1 tablespoon grated fresh ginger 4 cup low-sodium vegetable broth 1 recipe Kale Chips Light sour cream Kale Chips 2 cup torn stemless kale leaves 1 tablespoon olive oil ¼ teaspoon salt Directions 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. 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 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. Rate it Print Nutrition Facts (per serving) 258 Calories 4g Fat 49g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 258 % Daily Value * Total Fat 4g 5% Saturated Fat 1g 5% Cholesterol 3mg 1% Sodium 523mg 23% Total Carbohydrate 49g 18% Total Sugars 12g Protein 7g Vitamin C 35.4mg 177% Calcium 131.3mg 10% Iron 2.7mg 15% Potassium 788mg 17% Folate, total 80.6mcg Vitamin B-12 0.1mcg Vitamin B-6 0.7mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.