Slow Cooker Sweet Potato and Apple Soup

Recipe submitted by: Amy Pickett
Recipe courtesy of:

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Great soup to freeze in individual portions for school (or work!) lunches.

Prep Time:
Cook Time:


½ 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
1½ 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
½ teaspoon salt
4 cups chicken broth/stock (homemade recommended, can sub with vegetable broth/stock)
4 tablespoons butter, divided
¾ cup fresh sage leaves, cut into strips (using culinary scissors or a knife)
Special equipment needed: Slow cooker and blender (countertop or hand immersion)


  1. 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.
  2. Turn the slow cooker onto high and cook for 5 hours.
  3. 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).
  4. Stir in 2 tablespoons of the butter.
  5. 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.

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