Sweet Potato Chowder

This Sweet Potato Chowder is the perfect blend of warmth, flavor, and nourishment. Packed with hearty sweet potatoes, fresh vegetables, and a creamy yogurt base, it’s a comforting bowl of goodness you can feel great about eating. Whether you’re looking for a cozy meal on a chilly day or a nutrient-rich option to fuel your health goals, this chowder delivers. It’s simple to make, loaded with vitamins and fiber, and free of common allergens. Perfect for meal prep or a family dinner, this chowder is as versatile as it is delicious! 🥣✨

Ingredients

• 1.5 lb ground beef or turkey

• 2 tablespoons olive oil

• 1 sweet onion, diced

• 3 garlic cloves, minced

• ½ teaspoon salt

• ½ teaspoon pepper

• ¼ teaspoon ground sage

• ¼ teaspoon freshly ground nutmeg

• ½ cup chopped carrots

• 3 cups chopped sweet potato, about 1 inch in size

• 5 cups reduced-sodium chicken stock

• 1/2 cup cream Greek Yogurt

• 2 cups chopped tuscan kale

• 3 tablespoons roasted salted pepitas, for topping

Directions:

1. Heat a large pot over medium-low heat and add the beef. Cook, stirring occasionally, until the fat is rendered and the beef is browned about 6 to 8 minutes. Remove the beef with a slotted spoon and place it on a paper towel lined plate to remove any excess grease.

2. Keep the pot on medium low heat and add the oil. Stir in the onion, garlic, salt, pepper and sage. Stir in the fresh nutmeg. Cook, stirring occasionally, until the onions softened, about 5 minutes. Stir in the carrots and sweet potato, tossing everything to combine.

3. Pour in the beef and chicken stock and bring the mixture to a boil. Reduce it to a simmer and cook for 10 minutes. Cover and cook for an additional 10 to 15 minutes, or until the sweet potatoes cubes soften. Stir in the yogurt. Taste the soup and season with additional salt or pepper if needed.

4. A few minutes before serving, stir in the kale. I like to serve it almost immediately, but you can simmer the soup for another 10 minutes or so to soften it.

   
   

Instant Pot Directions:

1. Sauté the Base

   • Turn the Instant Pot to Sauté mode.

   • Once hot, add the ground beef or turkey, breaking it up as it cooks until browned. Drain fat.

   • Add the olive oil, onion, garlic, salt, pepper, sage, and nutmeg. Sauté for 3–4 minutes until fragrant and the onions are softened.

2. Add the Vegetables

   • Stir in the carrots and sweet potatoes.

3. Add the Stock

   • Pour in the chicken stock, stirring to combine.

4. Pressure Cook

   • Secure the lid on the Instant Pot and set the valve to Sealing.

   • Cook on High Pressure for 10 minutes.

   • Once cooking is complete, allow for a 10-minute natural release, then carefully quick release any remaining pressure.

5. Blend and Thicken

   • Using an immersion blender, partially blend the chowder directly in the pot for a creamy texture, leaving some chunks of sweet potato for heartiness. (If you prefer a chunkier chowder, skip this step.)

6. Add Kale and Yogurt

   • Turn the Instant Pot back to Sauté mode and stir in the Greek yogurt and chopped kale. Cook for 2–3 minutes until the kale is wilted. Adjust seasoning if needed.

7. Serve and Garnish

   • Ladle the chowder into bowls and top with roasted salted pepitas for a crunchy finish.