New England Sweet Potato Soup

This turned out to me the best soup, I have made and I didn't have a clue, it was going to happen.  I made the soup and left it overnight in the crockpot.   I asked my husband to turn it off, in the morning, since he leaves, before I do.  Later, I put it in the refrigerator without tasting it.  I forgot about it. 

The next day, I queried as to where the soup went.  I know, I put it away.  I just blanked on this one.  Maybe, because it was easy to make, so I filed it away, without a thought.

I finally got to sit down with a cup of soup and oh my, it was wonderful.  I think I had better tell you why I had such success with this soup and why I am not sure, if I can re-create it.  I had most of the ingredients in the crockpot and was adding the spices.  I used dried black pepper and when I started to put it in, the top fell off and there was a great deal of black pepper, swimming with the sweet potatoes. 

I started scooping out as much of the black pepper, as possible, but what was left, was more than I would have used, a lot more.  As a result, this soup was a contrast between the sweetness of the potatoes and the spicy flavor of the black pepper.  That is one delicious taste.  I could have finished the pot.  I know this is a matter of taste but if you you like the sweet and savory (that is our name), then this is for you. 

 

This comes from Better Homes and Gardens.

New England Sweet Potato Soup    - adapted        

Cook: 6 to 8 hours (low) or 3 to 4 hours (high) in a crockpot.

                                                                                                                           Souper Sundays

Ingredients

2-1/2 to 3 pounds sweet potatoes, peeled and cut into 1-inch pieces

1 cup chopped onion (1 medium)

1/4 cup maple-flavor syrup

1 frozen garlic cube

1/2 teaspoon dried sage, crushed

1/4 teaspoon salt

1/8 teaspoon ground black pepper - MORE - I have no idea what to tell you about the correct amount.

3 cups organic vegetable broth

2 cups water

1/2 cup Rice Milk

Method:

1. In a 3-1/2- or 4-quart slow cooker, combine sweet potatoes, onion, maple-flavor syrup, garlic, sage, salt, and pepper. Pour broth and the water over all.

2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.

3. If you like a smooth soup, use an immersion blender or potato masher to liquify it.  If you like your soup chunky, serve with pieces of sweet potato swimming around.  I did the latter.