Recipes

Slow Cooker Sweet Potato and Apple Soup

Recipe submitted by: Amy Pickett

Recipe courtesy of: http://www.100daysofrealfood.com/

Great soup to freeze in individual portions for school (or work!) lunches.
 
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cook 6-8

What's in it

Ingredients

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)

How to cook it

Directions

  • 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.