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New England Sweet Potato Soup
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)
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.
From the Test Kitchen*Note:
- For a smoother texture, use an immersion blender to puree the soup.
Nutrition Facts
(New England Sweet Potato Soup)
- Servings Per Recipe 6,
- cal. (kcal) 192,
- Fat, total (g) 3,
- chol. (mg) 9,
- sat. fat (g) 1,
- carb. (g) 39,
- Monosaturated fat (g) 1,
- fiber (g) 4,
- sugar (g) 15,
- pro. (g) 3,
- vit. A (IU) 189,
- vit. C (mg) 5,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 20,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 712,
- Potassium (mg) 535,
- calcium (mg) 81,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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