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Slow Cooker Sweet Potato Soup

10/13/2021

Ingredients

3 pounds sweet potatoes, peeled and cut into 1-inch cubes (about 8 cups)
2 tablespoons butter
1 tablespoon Worcestershire sauce
1 medium onion chopped (or 1teaspoon dried minced onion)
2 ribs celery chopped (or teaspoon dried celery flakes)
1/2 teaspoon salt
1/2 teaspoon pepper
¾ teasppons minced fresh thyme (or 1/4 teaspoon dried thyme)
1/8 teaspoon ground chipotle pepper (optional)
6 cups reduced-sodium chicken broth
Optional: sour cream and pepitas

Directions1. In a 4- or 5-qt. slow cooker, combine all ingredients except sour cream and pepitas. Cook, covered, on low until potatoes are tender, 5-6 hours.
2. Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to slow cooker and heat through.
3. If desired, top servings with sour cream and pepitas.

Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.

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October 9, 2021

10/6/2021

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Ingredients

2 medium carrots, sliced (1 cup)
1 tablespoon butter or margarine
1 medium apple, cut into thin wedges
2 tablespoons real maple syrup
1/4 teaspoon ground cardamom

Directions

Heat 1 inch water (salted if desired) to boiling in 1-quart saucepan. Add carrots. Cover and heat to boiling; reduce heat. Simmer 12 to 15 minutes or until tender; drain.
Heat butter in 6-inch skillet over medium heat until hot. Cook apple wedges in butter 2 minutes, stirring occasionally. Stir in syrup and cardamom. Cook 3 to 5 minutes, stirring frequently, until apples are evenly glazed. Stir into carrots.

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Slow Cooker Sweet Potato Soup

October 9, 2021

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