Slow Cooker Sweet Potato Soup

Ingredients

• 3 pounds sweet potatoes, peeled and cut into 1-inch cubes (about 8 cups)
• ​2 tablespoons butter
• 1 tablespoon Worcestershire sauce
• ​1 medium onion chopped (or 1teaspoon dried minced onion)
• 2 ribs celery chopped (or teaspoon dried celery flakes)
• ​1/2 teaspoon salt
• 1/2 teaspoon pepper
• ​¾ teasppons minced fresh thyme (or 1/4 teaspoon dried thyme)
• 1/8 teaspoon ground chipotle pepper (optional)
• ​6 cups reduced-sodium chicken broth
• Optional: sour cream and pepitas

Directions1. 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.
3. If desired, top servings with sour cream and pepitas.
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Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.