As the days get colder and shorter, homemade soup can almost always be found in my refrigerator. It's a cold, damp day....perfect for a bowl of soup.
New England Sweet Potato Soup
2 1/2 to 3 lbs. sweet potatoes, peeled and cut in 1-inch pieces
1 medium onion, chopped
1/4 cup maple syrup
1 clove garlic, minced
1/2 tsp dried sage, crushed
1/4 tsp salt
1/8 tsp black pepper
32 oz. carton chicken broth
1 cup water
1/2 cup half and half
5 slices bacon, crisp-cooked and crumbled
1. In a 3 1/2 - 4 qt. crock pot combine sweet potatoes, onion, maple syrup, garlic, sage, salt and pepper. Pour broth and water over the top.
2. cover and cook on low heat setting for 6 to 8 hours ( or 3 to 4 hours on high)
3. Using a potato masher or handheld blender, mash the soup to desired consistency. Whish in half and half. Top individual servings with crumbled bacon.
**recipe adapted from Better Homes and Gardens