Sweet potato soup in the crock pot

2 cups chicken broth

4 medium sweet potatoes

1 ½ cups fat free half and half

2 pkts Splenda or Truvia

½ tsp allspice

1 tsp salt

1 tsp dry mustard

Peel and slice the sweet potatoes.  Place them in the slow cooker along with the chicken broth.  Cover and cook on medium (I don’t have a med option, so I did high) for about 3 hours (or until tender).  Using an immersion blender (or a food processor*) blend until smooth.  Put the soup back into crock pot.  Add the half and half, splenda, salt, dry mustard, and allspice.  Cover and cook on medium for 1-3 more hours.

6 total servings for 2 WW each.

*my food processor made a huge mess.  So I used my hand mixer in the crock pot and that worked well.