New England Sweet Potato Soup
Makes: 6 servings
Prep: 25 mins Cook: 6 hrs to 8 hrs (low) or 3-4 hours (high)
2 ½ to 3 pounds sweet potatoes, peel and cut into 1-inch pieces
½ cup chopped onion
¼ cup maple syrup
1 clove garlic, minced
½ tsp. dried sage, crushed
½ tsp. salt
¼ tsp. black pepper
32 oz chicken broth (one box)
1 cup milk, half and half or cream (adjust measurement accordingly)
Crisp-cooked crumbled bacon (optional)
Sliced green onion (optional)
Chopped toasted pecans (optional)
1. In a 3 ½ or 4 quart slow cooker, combine sweet potatoes, onion, maple syrup, garlic, sage, salt, and pepper. Pour broth 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 milk or half-and-half until well mixed. If desired, sprinkle each serving with optional toppings: crumbled bacon, green onion, and/or pecans.
Makes 6 servings, around 200 calories each.
*Note: For a smoother texture, use an immersion blender to puree the soup.