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October 10, 2017
We love using sweet potato in a variety of different ways. This soup is no exception, warm, creamy and comforting, it's perfect for fall!
Fall slow cooker soup
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.
When ready to serve, heat a small skillet over medium-high heat. Line a plate with paper towels.
Add the cream to the slow-cooker and puree until smooth using an immersion blender, set aside on warm. Alternatively, blend in batches in a blender. Add the bacon and maple syrup to the skillet. Cook the bacon until crisp, 4-5 minutes. Transfer to the paper towel lined plate.
Ladle the soup into bowls (about 1 ½ cups each) and top with bacon (or parsley)
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