Slow Cooker Sweet Potato and Apple Soup

What's not to love about an easy slow cooker soup featuring fall flavors and easy leftovers? This is one of the many soups I like to make and then freeze in individual portions for school (or work!) lunches. And we all know how soups can be even better leftover.

Ingreadient

• 1/2 onion (large, diced)
• 1 lb potatoes (white, scrubbed clean and cut into 1 inch pieces with the skin left on, 2 small or 1 large)
• 1 1/2 lbs sweet potatoes (scrubbed clean and cut into 1 inch pieces with the skin left on, 3 small or 2 large)
• 2 apples (cut into 1″ pieces with the skin left on)
• 3 cloves garlic (crushed)
• 1/2 teaspoon salt
• 4 cups chicken broth (can sub with vegetable broth/stock))
• 4 tablespoons butter (divided)
• 3/4 cup sage (fresh, cut into strips (using culinary scissors or a knife))

Step by step

1. In the bottom of a slow cooker put in the onion, potatoes, apples, garlic, and salt. Pour the chicken broth/stock (or vegetable broth/stock) over top.
2. Turn the slow cooker onto high and cook for 5 hours.
3. Puree the hot soup either in batches in a countertop blender or by just sticking a hand immersion blender right into your slow cooker (recommended).
4. Stir in 2 tablespoons of the butter.
5. In a medium sized pan over medium heat melt the other 2 tablespoons of butter. Add the sage leaves and cook while stirring until butter browns and leaves are crisp, about 1-2 minutes. Top soup with brown buttered sage and serve immediately.Tip: Freeze leftover soup in individual servings for an easy lunch.