Sweet Potato-Bok Choy Soup

I love bok choy. I really do. I love it in stir fry because it adds such a wonderful crunch and flavor. There is only one problem: unless I am making a stir fry to feed 10, I always have leftover bok choy and I just don’t know what to do with it. Now, as I have written about before, I hate wasting food, so I have tried it in salads and have never been crazy about it. I have tried braising it and that’s ok. But I really wanted to find a way to use my leftover bok choy that would be tasty and exciting. And I finally did! Sweet potato-bok choy soup.

Similar to many sweet potato soups, this soup is creamy, sweet, and needs a little spice to make it really sing. But once I found the right balance—to die for! And the best part: it can be made in the slow cooker with just a few minutes of prep time, which makes it a great weeknight meal. This soup is also great for meal planning because one night you can have stir fry and the next this soup, and you’ll only have to buy one bunch of boy choy!

And now confession time: I have a nice little picture to show you the prepped veggies in the slow cooker (which also betrays the almost-dire state the bok choy was in by the time I got around to making this batch of soup), but in my frazzled one-kid-is-on-spring-break-and-the-other-isn’t state last week, I forgot to take a picture of the final product, which we had with soda bread rolls, cheese, kerrygold butter, and a side salad. Yum! But you’ll just have to trust me that it was beautiful, and maybe when one of you makes the soup you can send me a picture to add…

bok choy soup

Sweet Potato-Bok Choy Soup

Jessica Braider
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Course Dinner, Slow Cooker
Servings 6


  • 1 large sweet potato peeled and cut up into 1-inch cubes
  • ½ bunch bok-choy roughly chopped
  • 1 onion roughly chopped
  • 4 medium carrots peeled and cut into 1-inch pieces
  • 1 clove garlic peeled and chopped
  • 1 teaspoon curry powder
  • 6 cups stock chicken or veggie
  • salt and pepper
  • Yogurt optional


  • Prepare the vegetables. Dump all of the ingredients, except the yogurt, into the slow cook and give a good stir. Cook on high for 5 hours or low for 7-8. Puree with an immersion blender or in a blender in batches. Serve with a dollop of yogurt for added creaminess.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating