Recipe: Slow Cooker Sweet Potato and Apple Soup

By ashleyeraas

Ingredients

• 1/2 large onion, cut into large dice
• 1 lb white potatoes (2 small or 1 large), scrubbed clean and cut into 1 inch pieces with the skin left on
• 1 1/2 lbs sweet potatoes (3 small or 2 large), scrubbed clean and cut into 1 inch pieces with the skin left on
• 2 apples, cut into 1 inch pieces with the skin left on
• 3 cloves garlic, crushed
• 1/2 teaspoon salt
• 4 cups chicken broth/stock (homemade recommended, can sub with vegetable broth/stock)
• 4 tablespoons butter, divided
• 3/4 cup fresh sage leaves, cut into strips (using culinary scissors or a knife)
• Special equipment needed: Slow cooker and blender (countertop or hand immersion)

Preparation

Step 1

Instructions

In the bottom of a slow cooker put in the onion, potatoes, apples, garlic, and salt. Pour the chicken broth/stock (or vegetable broth/stock) over top.

Turn the slow cooker onto high and cook for 5 hours.

Puree the hot soup either in batches in a countertop blender or by just sticking a hand immersion blender right into your slow cooker (recommended).

Stir in 2 tablespoons of the butter.

In a medium sized pan over medium heat melt the other 2 tablespoons of butter. Add the sage leaves and cook while stirring until butter browns and leaves are crisp, about 1-2 minutes. Top soup with brown buttered sage and serve immediately.
Tip: Freeze leftover soup in individual servings for an easy lunch.