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White bowl filled with turkey and kale soup with spoon sitting in broth all on wood surface with extra bowl of soup to the side
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Slow Cooker Turkey, Sweet Potato & Kale Soup

What could be better than making an entire soup right in the slow cooker? This slow cooker turkey, sweet potato, and kale soup is pretty much a set it and forget it kind of soup, complete with a cranberry sauce to wake it all up! Perfect for the holidays!
Course Soup
Cuisine American
Difficulty Intermediate
Method Slow Cooker
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings 8 servings
Calories 461kcal
Author Kaleb

Ingredients

For the soup

  • 1 cup diced onion
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 2 jalapeños diced
  • 3 cloves garlic
  • 1 ½ tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 2 lb sweet potatoes
  • 1 ½ - 2 lb boneless turkey breast
  • 1 ham hock
  • 1 sprigs fresh sage
  • 1 sprig fresh rosemary
  • 2 sprigs fresh thyme
  • 6 cups turkey/chicken/vegetable stock
  • 4 cups chopped lacinato kale

For the cranberry sauce

  • 8 oz fresh (or frozen) cranberries
  • 1 tbsp orange zest
  • 1 tbsp lime zest
  • ½ cup fresh orange juice
  • ⅓ cup honey
  • 1 jalapeño seeded and diced
  • 1 cinnamon stick

Instructions

For the soup

  • In a 7-quart slow cooker, layer the onion, celery, carrots, jalapeños, and garlic.
  • Add the salt and pepper.
  • Scrub and dry the sweet potatoes. Chop into ½-inch to 1-inch sized pieces and add to the cooker.
  • Place the turkey breast and ham hock on top and sprinkle with salt and pepper.
  • Using kitchen twine, bundle the sage, rosemary, and thyme. Nestle into the cooker.
  • Pour in the stock. If it does not come up to the meat, add water as needed.
  • Cook on high 4-6 hours. If cooking longer, make sure to add the sweet potatoes midway through cooking to retain texture.
  • While the soup is cooking, prepare the cranberry sauce (see instructions below).
  • Once cooked, remove the meat (including the ham hock) from the cooker and set aside.
  • Remove stems from kale and roughly chop. Add to the soup and stir, allowing the kale to wilt slightly. Shred or cube the turkey. Add the prepared meat back to the soup and let everything warm through.

For the cranberry sauce

  • In a small saucepan, bring the cranberries, orange zest, lime zest, orange juice, honey, jalapeño, and cinnamon to a boil.
  • Turn down to a simmer and continue to stir, ensuring the sauce isn't sticking. Simmer until thickened and the cranberries have begun to burst, 15-20 minutes.
  • Keep warm until serving.

Video

Nutrition

Serving: 1serving | Calories: 461kcal

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