Crock-Pot® Sweet Potato and Cider Soup with Thyme Cream and Crackling Croutons

sweet potato soup feature 2 Please note, this is a paid collaboration with Crock-Pot. For more information, see our Disclosure Policy.

We are so excited to be sharing some delicious recipes in partnership with Crock-Pot this month, as part of Crock-tober.

This mouth-watering soup is made with the Crock-Pot® Express Multi-Cooker. Even if you have never used pressure cooker before, the Express Multi-Cooker makes it so easy. At the touch of a button, you can make amazing home-cooked meals. It is so convenient to use, with multiple functions in one device (including pressure cook, slow cook, sauté and steam) and much less washing up.

My sweet potato and cider soup with thyme cream and crackling croutons will wow your guests – and with the Crock-Pot® Express Multi-Cooker, it’s so quick and easy to prepare. The soup makes a delicious starter or light main meal and is ready in minutes using the Express Multi Cooker’s pressure cook function. The recipe can be found below. Make sure you check out our Crock-Pot Slow Cooker Caramel and Pumpkin Spice Fudge recipe for a full review of the Crock-Pot® Express Multi-Cooker.

Crock-Pot Express Multi-Cooker

We love the versatility and ease of the Crock-Pot® Express Multi-Cooker. The 12-in-1 Multi-Cooker has slow cook, pressure cook, sauté and steam settings, 8 pressure cook settings, One-touch digital control and a 5.6 Litre capacity. It is also dishwasher safe and non-stick.

The multiple cooking functions, large capacity, and the ease of use mean that this is a gadget that every kitchen needs. You can use the Crock-Pot® Express Multi-Cooker to steam vegetables, cook meat and sauces much more quickly using the pressure cook functions, or as a traditional, one-pot slow-cooker.

Crock-Pot® Sweet Potato and Cider Soup with Thyme Cream and Crackling Croutons

Ingredients:

  • 1 sheet of pork rind for crackling
  • 1 tbsp olive oil
  • 1 small red onion, finely diced
  • 3 cloves of garlic, finely sliced
  • 500ml chicken stock
  • 250ml good quality cider
  • 1 tsp sweet smoked paprika
  • 600g peeled sweet potato, cut into 2cm chunks
  • 130ml double cream
  • ½ tsp thyme leaves

Method

For the croutons:
Dry out the pork rind by sprinkling it liberally with fine salt, leaving for a few minutes, then dabbing the moisture that the salt draws out with kitchen towel. Repeat if necessary.  Use a very sharp knife to cut the rind into squares of about 2.5cm by 2.5cm.

Turn on the Crock-Pot® Express Multi-Cooker and set it to brown/sauté. Set the timer for 22 minutes and, when it gets to the required heat, and the squares of the rind.  When finished, you should have a batch of golden-brown crackling croutons. Remove with a slotted spoon, leaving the fat in the bottom, and put them in a bowl with kitchen towel in the bottom and cover with foil to keep warm.

Whip 70ml of the double cream until really stiff, then mix in the thyme leaves. Use two spoons to form the cream into two quenelle shapes by transferring it from one spoon to the other with a repeated scooping action. Set aside in the fridge until needed.

Set the Crock-Pot® Express Multi-Cooker to brown/sauté again, setting the timer for five minutes. Add the olive oil and, when it reaches the correct heat, add the onion and sauté, stirring constantly. After four minutes, add the garlic.

Pour in the stock and cider, add the smoked sweet paprika and the chunks of sweet potato. Secure the lid of the Crock-Pot® Express Multi-Cooker and select the Soup pressure cook function. Set the timer for 10 minutes and press Start.

When the program concludes, leave the Crock-Pot® Express Multi-Cooker to cool for 5 minutes, then release the steam and open the lid.  Use a stick blender on the soup until it is smooth and thick. Add the remaining 60ml of double cream to the soup, and season to taste.

Ladle the soup into bowls, place some crackling croutons on the surface, then carefully spoon a quenelle of the thyme cream into the centre.

This soup makes a great starter for special occasions, like Christmas dinner. It also makes a great lunch or light meal on cosy autumn and winter afternoons and evenings. With the Crock-Pot® Express Multi-Cooker pressure cooker function, it is ready in minutes, making it quick and easy comfort food.

You can purchase the Crock-Pot® Express Multi-Cooker here.

Follow Crock-Pot® at @crockpotuk

Please note, this is a paid collaboration with Crock-Pot. For more information, see our Disclosure Policy.


If you enjoyed this sweet potato soup, you make also like:

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Apricot Risotto with Chilli, Onions and Lime

12 thoughts on “Crock-Pot® Sweet Potato and Cider Soup with Thyme Cream and Crackling Croutons

  1. This recipe sounds lovely I’ve thought about buying one of the croc-pots but and after reading this think I will would be great for soups and as you said over Christmas

  2. Thanks for the recipe. I have a traditional pressure cooker and use it all the time as cuts cooking time down to minutes instead of hours.

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