Fall is coming… I repeat, FALL IS COMING! Soup is one of my favorite things to make because it’s easy, filling, and makes great leftovers. When the autumn air starts rolling in this recipe is a must have. I found this recipe over at Real Food & Ice Cream. Check out the original recipe here! I made a few changes to the original to make things a little quicker and easier on a weeknight.
- 3 pounds sweet potatoes, peeled and cut into 1 inch cubes
- ½ cup yellow onion, chopped (I use frozen diced onion to speed up the process a bit and… NO CHOPPING!)
- 4 cups chicken broth
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 cup milk
- 6 slices bacon, chopped
- 2 teaspoons pure maple syrup
- Since bacon will be served with this soup, make bacon prior to serving by pan frying or microwaving the desired amount of bacon.
- Put the sweet potatoes, onion, chicken broth, salt, cinnamon and nutmeg in the slow-cooker. Cook for 4 hours on high or 8 hours on low, until the sweet potatoes are soft.
- Add the milk to the slow-cooker and puree until smooth using an immersion blender, set aside on warm. Alternatively, blend in batches in a blender.
- Ladle the soup into bowls (about 1-1/2 cups each) and top with maple syrup and crumbled bacon.