Sweet Potato Soup
1/4 cup butter (1/2 stick)
2 pieces shallots finely diced
1 tbsp. finely chopped garlic (optional)
2 large sweet potatoes, cubed
3 medium to large baking potatoes, cubed
4 (14.5 oz) cans lower sodium chicken broth
1/2 cup freshly grated parmesan cheese
1/2 cup light cream
salt and pepper to taste
1. Melt butter in soup pot over medium heat. Add garlic and shallots until shallots are wilted. Do not burn the garlic.
2. Add both potatoes, chicken broth plus 2 cans of water. If you want some pepper, now is the time to add. Bring to a boil then reduce heat. Simmer on low for about 25-30 minutes until the potatoes are soft and tender.
3. In batches, puree the potatoes and broth and set aside in a bowl until everything has been pureed.
4. Return the pureed potatoes in the soup pot on low heat.
5. Add the parmesan cheese until melted
6. Add the cream
7. Season with salt to taste
8. Serve with italian cheese mix in the center and some potato rolls (I use Martin's party potato rolls because they are smaller)
* Soup consistency should be slightly runny when hot. It will get thicker as it cools and after it has been refrigerated. You can save some of the broth in a container to for reheating purposes - in case the soup gets too thick.
Enjoy your Sunday Dinner!
