Sweet potato soup from the crockpot/slow cooker

Ingredients for 4 servings:

• 1 ½ kg sweet potatoes
• 1 kohlrabi
• 2 bell peppers
• 3 Pepper
• 1 kg chicken fillet(s) or turkey breast fillet(s)
• 2 cups of crème fraîche with herbs, total approx. 300 – 400 g
• 750 ml broth

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 8 hours; Total time approx. 8 hours 45 minutes

WW suitable

Clean and peel the vegetables, cut them into bite-sized pieces if necessary, and do the same with the meat. Put everything in the cooker and pour in about 500 ml of stock. Stir and after about 2-3 hours add more stock if needed and stir in the crème fraîche. Put the lid on and leave it alone. I let mine cook overnight so you can take it to work the next day. Taste and season to taste with salt, paprika, or something similar. I took about 8 hours on low, and half as much on high. My slow cooker is very large, 6.5 liters, so please adjust the quantities according to your size! The following applies to all my recipes: These are suggestions, not hard and fast rules. So if you prefer processed cheese instead of crème fraîche, regular potatoes instead of sweet potatoes, or leave out the peppers, just remember to recalculate if you want it to be suitable for WW. If you’re using a crockpot, the pieces can be a bit larger; keep in mind that the preparation time varies depending on the size. WW Points: Kohlrabi, bell peppers, chili peppers 0 points each; cooked chicken fillet 2 points per 100g; sweet potato 50g 1 point per (although there’s the potato-filling rule). Crème fraîche 5g 1 point per. Ultimately, it’s up to you to decide what works for you. I find them delicious, especially in the cold.