Recipe submitted by: Amy Pickett
Recipe courtesy of: http://www.100daysofrealfood.com/
What's in it
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
- 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.
More recipes with "Apples, Chicken Broth, Onion, Potatoes, Sweet Potatoes":