Heavenly Sweet Potato, Potato Soup |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Rich and thick. Almost a stew,it makes a great light winter meal. Uses 1 pot and 1 cutting board and a salad bowl, easy on the clean up I added a dollop of sour cream and a sprig of parsley for presentation. SIDES spinach salad whole grain rolls. Ingredients:
1 roasted sweet potato |
1 tablespoon olive oil |
1 chopped onion |
3 garlic cloves |
1 cubed white potato |
10 ounces chicken broth or 10 ounces vegetable broth, for vegetarian |
1 1/2 teaspoons thyme |
1/8-1/4 teaspoon cayenne pepper |
salt & pepper |
1 cup half-and-half cream |
3 ounces baby spinach |
3 ounces red leaf lettuce |
8 black olives, chopped in half |
8 green olives, chopped in half |
7 marinated artichoke hearts |
herb salad dressing |
Directions:
1. Roast the sweet potato in its jacket. I roasted mine until it was carmelized and the skin very loose.
2. Saute onions and pressed garlic for about 3 minutes over medium high heat.
3. add potato and saute for another 3 minutes.
4. add broth (I used homemade stock so I added a chicken cube for extra umph), spices, and sweet potato
5. simmer until potatoes are soft.
6. meanwhile assemble the salad ingredients (do not add dressing until served.
7. The whole grain rolls can be wrapped in tinfoil and warmed in the oven.
8. Remove from burner, mash soup with potato masher
9. add half and half.
10. reheat but not to a boil.
11. Serve soup in soup bowls with a dollop of sour cream or yoghurt in the middle and a sprig of parsley ( if you give the soup a quick swirl with a spoon it gives a nice decorative effect) Salad can be served out of a salad bowl or on side plates with warmed rolls.
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