3poundssweet potatoespeeled and cut into 1-inch cubes (about 8 cups)
2tablespoonsbutter
1tablespoonWorcestershire sauce
1teaspoondried minced onion
1teaspoondried celery flakesoptional
1/2teaspoonsalt
1/2teaspoonpepper
1/4teaspoondried thyme
1/8teaspoonground chipotle pepper
6cupsreduced-sodium chicken broth
Optional: Sour cream and pepitas
Instructions
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.
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.