Sweet Potato Soup with Apples and Sage

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A delicious soup utilizing fall favorites like sweet potatoes & parsnips.

What You Need To Make This Recipe

Herbs Sage 2 oz $2.99
Vegetables Potato, Garnet Yams Jumbo $2.99
Vegetables Garlic bulb $0.95
Cream & Sour Cream Half & Half 16 oz. $2.99
Oils & Vinegars Olive Oil, Extra Virgin $18.99
Vegetables Potato, Sweet per lb. $2.99
Vegetables Leeks, each $2.25
  • 40 min

    Step 1

    Heat a large stock pot with olive oil and sauté your leeks once the pot is hot. Cook them for about 4-5 minutes over medium heat or until they are translucent. Add in the garlic and stir for 1 minute. Toss in the sweet potatoes, parsnips, and apples and season them with salt and pepper to taste. Continue to cook the veggies over medium heat for about 8-10 minutes. Stir in the sage. Cook for another 2-3 minutes. Add in your stock or water and bring it to a boil. Simmer for 10-12 minutes. Transfer the soup in batches to a blender or food processor or use an immersion blender directly in the pot to puree the veggies into soup. Bring the soup back to the pot and reheat over a low flame. Stir in the cream and add more in for a thicker, creamier soup. Serve with warm baguette slices.

Ingredients

  • Olive Oil
    2 TBS
  • Leeks
    2 chopped
  • Garlic
    2 cloves chopped
  • Sweet Potatoes
    2 lbs chopped
  • Parsnips
    1/2 lb peeled & diced
  • Apples
    2 cored & diced
  • Sage
    1.5 TBS chopped
  • Vegetable Stock
    1 quart
  • Half & Half
    1/2 cup
  • Baguette
    1 sliced