Happy Fall Y’all! Autumn is here and although it’s still 80 degrees outside, I’m in the mood for soup. My kids loved sweet potatoes as babies and it’s still a family favorite in our home. What better way to welcome the season than with rich flavors and textures of Sweet Potato and Apple Soup.
Step 1
Cube Sweet Potatoes (3) and Apples (3) and place them in a slow cooker. Add Low-Sodium Chicken Broth (3 cups) , Apple Cider (1 cup) , Ground Cinnamon (1/2 Tbsp) , Brown Sugar (1 Tbsp) , Lemon (1) juice, and Sage Leaves (1 Tbsp) . Cook on low heat for 5 to 6 hours.
Step 2
Use a hand immersion blender and mix the ingredients in the slow cooker until creamy. Add Salt (1/8 tsp) and Freshly Ground Black Pepper (1 Tbsp) to taste.
Step 3
Serve hot and enjoy!
INGREDIENTS
- 3 Medium Sweet Potatoes
- 3 Medium Apples
- 3 Cups Low-Sodium Chicken Broth or Vegetable Broth
- 1 Cup Apple Cider
- ½ Tbsp Ground Cinnamon
- 1 Tbsp Brown Sugar
- 1 Lemon
- 1 Tbsp Sage Leaves
- ⅛ tsp Salt
- 1 Tbsp Freshly Ground Black Pepper, ground
INSTRUCTIONS
- Cube Sweet Potatoes (3) and Apples (3) and place them in a slow cooker. Add Low-Sodium Chicken Broth (3 cups) , Apple Cider (1 cup) , Ground Cinnamon (1/2 Tbsp) , Brown Sugar (1 Tbsp) , Lemon (1) juice, and Sage Leaves (1 Tbsp) . Cook on low heat for 5 to 6 hours.
- Use a hand immersion blender and mix the ingredients in the slow cooker until creamy. Add Salt (1/8 tsp) and Freshly Ground Black Pepper (1 Tbsp) to taste.
- Serve hot and enjoy!
