Slow Cooker Roasted Garlic and Sweet Potato Soup


  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 4 cloves garlic, roasted
  • 11 fresh sage leaves, divided (1 leaf, minced)
  • 2 containers (32 ounces each) chicken broth
  • 3 pounds sweet potatoes, peeled and cut into 1/2-inch cubes
  • 1 teaspoon dry mustard
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons vegetable oil
  • Coarse salt
  • 2 cups shredded Gruyere
  • Shredded Gruyere for garnish


  1. In a large skillet over medium-high, melt the butter. Add the onions, garlic squeezed from the cloves and minced sage leaf to the skillet, stirring occasionally for 3 minutes. 
  2. Add onion mixture to slow cooker crock. Stir in chicken broth, sweet potatoes, dry mustard, salt and pepper.
  3. Cover and cook on HIGH 4 1/2 to 5 hours or LOW 9 to 10 hours or until potatoes are soft when pierced with a fork.
  4. Meanwhile, in a small skillet over medium-high, heat the oil. Add fresh sage leaves, stir until golden brown, about 8 to 10 seconds. Drain on paper towels. Sprinkle with coarse salt. Set aside.
  5. In a blender jar, add half of the sweet potato mixture. Cover and blend on HIGH until creamy. Repeat with remaining sweet potato mixture. Add back to the slow cooker. Add cheese and stir until melted.
  6. Top each serving with a fried sage leaf and shredded Gruyere.

Serves: 8-10

Test Kitchen Tip: To roast garlic, heat oven to 400ºF. Remove most of the papery outer layers of a head of garlic and slice off the top of the garlic to expose cloves. Place garlic on a square of foil, drizzle with ½ teaspoon olive oil and wrap tightly in the foil. Roast until garlic is soft, 40 to 45 minutes. Unwrap roasted garlic and squeeze cloves into bowl.



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