What’s not to love about an easy slow cooker soup featuring fall flavors and easy leftovers? This is one of the many soups I like to make and then freeze in individual portions for school (or work!) lunches. And we all know how soups can be even better leftover.
The suggested sage topping is definitely an extra step in this recipe, but oh-so-worth it. And once you get the process down of making brown buttered sage leaves you’ll find they make a great addition to other fall soups and pasta dishes as well! Enjoy
- 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)
- 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.