Slow Cooker Sweet Potato Soup

• 3 pounds sweet potatoes, peeled and cut into 1-inch cubes (about 8 cups)
• 2 tablespoons butter
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried minced onion
• 1 teaspoon dried celery flakes, optional
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon dried thyme
• 1/8 teaspoon ground chipotle pepper
• 6 cups reduced-sodium chicken broth
• Optional: Sour cream and pepitas

1. In a 4- or 5-qt. slow cooker, combine all ingredients except sour cream and pepitas. Cook, covered, on low until potatoes are tender, 5-6 hours.
2. Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to slow cooker and heat through. If desired, top servings with sour cream and pepitas.
3. Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

sweet potatoes, butter, worcestershire sauce, onion, celery, salt, pepper, thyme, ground chipotle pepper, chicken broth

Taken from www.tasteofhome.com/recipes/slow-cooker-sweet-potato-soup/ (may not work)