New England Sweet Potato Soup

By á-2295

Cook: 6 to 8 hours (low) or 3 to 4 hours (high)



Servings Per Recipe 6 servings Calories192 Total Fat (g)3 Saturated Fat (g)1, Monounsaturated Fat (g)1, Cholesterol (mg)9, Sodium (mg)712, Carbohydrate (g)39, Total Sugar (g)15, Fiber (g)4, Protein (g)3, Vitamin C (DV%)8, Calcium (DV%)8, Iron (DV%)6, Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 2-1/2 2-1/2
• to 3 pounds sweet potatoes, peeled and cut into 1-inch pieces
• 1/2 1/2
• cup chopped onion (1 medium)
• 1/4 1/4
• cup maple-flavor syrup
• 1 1
• clove garlic, minced
• 1/2 1/2
• teaspoon dried sage, crushed
• 1/4 1/4
• teaspoon salt
• 1/8 1/8
• teaspoon ground black pepper
• 2 2
• 14-ounce cans chicken broth
• 1 1
• cup water
• 1/2 1/2
• cup half-and-half, light cream, or milk
• Crisp-cooked crumbled bacon (optional)
• Sliced green onion (optional)

Details

Servings 6
Preparation time 25mins
Cooking time 25mins

Preparation

Step 1

In a 3-1/2- or 4-quart slow cooker, combine sweet potatoes, onion, maple-flavor syrup, garlic, sage, salt, and pepper. Pour broth and the water over all.
2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
3. Using a potato masher, mash the soup until desired consistency.* Whisk in half-and-half until well mixed. If desired, sprinkle each serving with crumbled bacon and green onion. Makes 6 servings.
*Note: For a smoother texture, use an immersion blender to puree the soup.