Savory Sweet Potato Soup

Fall is in the air and there is nothing I love more than the shift from grilled hotdogs and salads to the cozy comforts of soups and baked goods. There is just something about that crisp air that makes my heart jump for joy. I am a true fall lover.

I was inspired this morning to make up a batch of soup. I wanted something that smelled like fall, tasted like fall, felt like fall. I came across a delicous sounding recipe from a great cookbook from The Farm Chicks, http://www.thefarmchicks.com/ I was introduced to these gals by my dear friend. Their cookbook has a ton of delicious recipes, but this one was the winner for the day. It is a pretty simple recipe and really did the job of filling my kitchen and belly with the beauty of fall. Enjoy!

SAVORY SWEET POTATO SOUP, 6 generous servings

4 Tbsp butter (1/2 stick)

2 C finely chopped onion

1-2 cloves finely chopped garlic

6 C chicken broth

5 C peeled and cubed fresh sweet potatoes (or yams for more color)

5 C peeled and cubed russet potatoes

1 C peeled and shredded russet potato (to help thicken)

½ C heavy cream

3 tsp ground cumin

1 tsp dried parsley

½ salt

¼ black pepper

Melt the butter in a large stockpot over medium-high heat. Add in onions and garlic, saute until tender.

Saute onions and garlic in butter

Add in diced sweet potatoes ( I used yams) and broth. Bring to a boil, lower the heat and simmer for about 10 minutes.

Add the potatoes, diced and shredded. Return the soup to a simmer and cook for another 10 minutes.

Stir in seasonings while simmering

*Optional Step- Puree some or all of the soup with a hand blender or a standard blender. I like a bit of the creamy, along with some chunky.

Immersion Blender

Finally stir in the cream. Cook over low heat, stirring often until heated through.

Serve and enjoy!

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~ by jennamvavra on September 11, 2010.