Ingredients
  • 2 1/2 - 3   pounds sweet potatoes, peeled and cut into 1-inch pieces
  • 1/2  cup chopped onion (1 medium)
  • 1/4  cup maple-flavor syrup
  • 1   clove garlic, minced
  • 1/2  teaspoon dried sage, crushed
  • 1/4  teaspoon salt
  • 1/8  teaspoon ground black pepper
  • 2  14  ounce cans chicken broth
  • 1   cup water
  • 1/2  cup half-and-half, light cream, or milk
  •  Crisp-cooked crumbled bacon (optional)
  •  Sliced green onion (optional)
Related Video
How to Make Potato Soup

When you are in the mood for a warm comfort food on a fall day soup is at the top of the list. This potato soup recipe is a perfect fit and a healthier choice since it replaces cream with fat free milk.

Directions
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.* Whisk in half-and-half until well mixed. If desired, sprinkle each serving with crumbled bacon and green onion. Makes 6 servings.

Tip

  • *Note:

    For a smoother texture, use an immersion blender to puree the soup.

nutrition information

Per Serving: cal. (kcal) 192, Fat, total (g) 3, chol. (mg) 9, sat. fat (g) 1, carb. (g) 39, Monosaturated fat (g) 1, Polyunsaturated fat (g) 0, fiber (g) 4, sugar (g) 15, pro. (g) 3, vit. A (IU) 188.53, vit. C (mg) 4.72, Thiamin (mg) 0.12, Riboflavin (mg) 0.14, Niacin (mg) 1.97, Pyridoxine (Vit. B6) (mg) 0.33, Folate (”g) 20.16, Cobalamin (Vit. B12) (”g) 0.06, sodium (mg) 712, Potassium (mg) 535, calcium (mg) 80.77, iron (mg) 1.08, Percent Daily Values are based on a 2,000 calorie diet
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