Sweet Potato Soup

Makes: 6 servings

Prep: 25 minutes
Cook time: 1 hour 15 min.

Ingredients

• 2-1/2 to 3 pounds sweet potatoes, peeled and cut into 1-inch pieces
• 1/2 cup chopped onion (1 medium) (Used food chopper)
• 2 T maple-flavor syrup
• 1 clove garlic, minced
• pinch of salt (optional)
  
• 1/8 teaspoon ground black pepper
• 24 oz Vegetable broth
  
• 1 cup water
• Crisp-cooked crumbled bacon (optional garnish)
• Sliced green onion (optional garnish)

Directions

1. soften onions in olive oil in dutch oven or stock pot
2. add the sweet potatoes, broth, garlic and maple syrup, and water
3. simmer for about an hour or until potatoes are tender
4. blend with submersible blender until almost smooth, leave some chunks
5. add fresh ground pepper to taste, salt optional
6. serve hot
Garnish or not

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

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.* If desired whisk in half-and-half until well mixed. 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.

Nutrition Facts

Servings Per Recipe 6 servings 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

My recipe (without sage, salt and cream) as shown above was adapted from Better Homes & Gardens, Slow cooker recipe for New England Sweet Potato Soup. Nutrition info based on BH&G original less healthy recipe.