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.

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

4.24 from 13 votes

Course: Dinner, Soups

Cuisine: American

Keyword: hearty warm soup

Dietary Restriction: Egg Free, Gluten Free, Peanut/Tree-Nut Free

Category: Slow Cooker

Active Time: 5 minutes

Cook Time: 5 hours

Total Time: 5 hours 5 minutes

Servings (Adjust to suit): 6 people

Calories: 256 kcal

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

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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

1. 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.
2. Turn the slow cooker onto high and cook for 5 hours.
3. 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).
4. Stir in 2 tablespoons of the butter.
5. 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.

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Recipe 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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