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.
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 :)
Slow Cooker Sweet Potato and Apple Soup
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.
Print Recipe
Servings: 6 people
Ingredients
- 1/2 onion (large, diced)
- 1 lb potatoes (white, scrubbed clean and cut into 1 inch pieces with the skin left on, 2 small or 1 large)
- 1 1/2 lbs sweet potatoes (scrubbed clean and cut into 1 inch pieces with the skin left on, 3 small or 2 large)
- 2 apples (cut into 1" pieces with the skin left on)
- 3 cloves garlic (crushed)
- 1/2 teaspoon salt
- 4 cups chicken broth (can sub with vegetable broth/stock))
- 4 tablespoons butter (divided)
- 3/4 cup sage (fresh, cut into strips (using culinary scissors or a knife))
Instructions
- 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.
Notes
We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Slow Cooker Sweet Potato and Apple Soup
Amount Per Serving
Calories 256
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Cholesterol 20mg7%
Sodium 905mg39%
Potassium 911mg26%
Carbohydrates 43g14%
Fiber 7g29%
Sugar 11g12%
Protein 5g10%
Vitamin A 16355IU327%
Vitamin C 26.2mg32%
Calcium 87mg9%
Iron 3.7mg21%
* Percent Daily Values are based on a 2000 calorie diet.
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It was great even my daughter loved it
When you can get kid’s to eat dishes like this you now you’re onto something good
We’re so happy to hear that your daughter enjoyed it, too! Hopefully, you can try out some more of Lisa’s recipes that she’ll love. – Nicole
what kind of apples did you use in the SLOW COOKER SWEET POTATO AND APPLE SOUP?
Yum!
A great, simple base recipe for being creative with sweet potato soup. I cooked it on the stovetop with 4 medium sweet potatoes (no white), 2 fuji apples, and added a tablespoon of peanut butter and dashes of nutmeg, cinnamon, and ground black pepper. It’s a nice delicate soup. Flavors aren’t overwhelming, but they are nuanced. I don’t have sage on hand, but there are numerous garnish choices. I think I may go with a dollop of marshmallow and some crispy pancetta. This one’s a keeper, thanks!
I am having the same problem as Amy, I had to search for the recipe instead of using the recipe index. My husband loves this so I doubled the recipe last time I made it and froze some! It turned out to be a great take along gift for a friend who just had a baby. Great alternative to the carb filled lasagna’s and casseroles she was getting. Thanks!
Hi Andrea – I’ve updated the recipe index. Thanks to you and Amy for letting me know. Glad to hear you enjoyed it :) – Jason
can you add this to your recipe index? I could not find it when searching there after seeing it earlier on your blog. Thanks! I cant wait to try it!
Hi there. We will make sure it is added. ~Amy
I made this back in October and it was amazing! The only thing I omitted was the sage topping (for the sake of simplicity). I initially forgot the butter and it did taste like something was missing, but after I remembered to add it in, it was perfect!
Now, I’d like to make this as a side dish for Thanksgiving. We are visiting family an hour and a half away, so I want to make it overnight on Wednesday, blend it Thursday morning, then reheat it when we get there.
Can someone suggest a good cooking time in the slow cooker on low so that it comes out right in the morning? Or, will it only work well on high for 5 hours? I noticed someone had an issue with the flavor by doing it overnight on low and I’d rather not mess it up since it was so delicious the first time around! Thanks!
Hi Joanna. Sorry that we are often unable to answer in real time. How did it work for you? ~Amy
I made this soup as the recipe said and my family (husband and two year old) loved it. I added just a pinch of nutmeg to the soup before serving. I am wondering if those who said it lacked flavor did not use homemade chicken stock. Thanks for all of your wonderful recipes!
I served this soup tonight with the applesauce/carrot muffins and it was a big hit! All the way from my husband down to my 5 year old daughter with a 16 year old and 21 year old in between ;) It was deemed “yummy” by the 16 year old and the oldest gobbled hers up and said it was “beautiful”. Thanks for these recipes.
I just made this last night. It was actually sweeter than I was hoping but I wanted to thank you for the recipe anyway. What a great, easy method to make a creamy potato soup. I plan to try again, leaving out the apple and adding a chili pepper or two. I will let you know how it goes.
That’s a great idea! I’m not a big fan of sweet soup, but I LOVE spicy sweet potatoes.
I made this last night for our Meatless Monday dinner. I didn’t have the sage leaves, but we felt like the flavor was a little flat. We added a little bit more salt, some fresh ground nutmeg, and Chinese five spice powder (star anise, cloves, cinnamon, fennel, and black pepper). That really helped bring out the fall flavors in this dish.
By the way – if anyone is on Weight Watchers I entered this into the recipe builder and calculated it for six 1-cup servings and it came to a value of 6 points plus per serving (not including the brown buttered sage leaves). That is using real butter and my own homemade chicken broth in the soup. It would be fewer points if you substituted butternut squash.
Thanks for sharing the recipe with us Lisa!
Has anyone had luck freezing this recipe? I live alone and am a student so I’m always looking for recipes I can make and freeze for easy weeknight meal.
Hi Kristen. Lisa freezes all of her soups in individual portions. It is super convenient. ~Amy