Fall is coming… I repeat, FALL IS COMING!  Soup is one of my favorite things to make because it’s easy, filling, and makes great leftovers.  When the autumn air starts rolling in this recipe is a must have.  I found this recipe over at Real Food & Ice Cream.  Check out the original recipe here!  I made a few changes to the original to make things a little quicker and easier on a weeknight.

Ingredients

• 3 pounds sweet potatoes, peeled and cut into 1 inch cubes
• ½ cup yellow onion, chopped (I use frozen diced onion to speed up the process a bit and… NO CHOPPING!)
• 4 cups chicken broth
• ½ teaspoon salt
• ¼ teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1 cup milk
• 6 slices bacon, chopped
• 2 teaspoons pure maple syrup

Directions

1. Since bacon will be served with this soup, make bacon prior to serving by pan frying or microwaving the desired amount of bacon.
2. 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.
3. Add the milk to the slow-cooker and puree until smooth using an immersion blender, set aside on warm. Alternatively, blend in batches in a blender.
4. Ladle the soup into bowls (about 1-1/2 cups each) and top with maple syrup and crumbled bacon.