Recipes and Cooking 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. 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 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 Ingredients 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 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. Print