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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Serve as a first course before a turkey dinner. Ingredients:
1 tablespoon vegetable oil |
1 small yellow onion, chopped |
2 garlic cloves, minced |
2 stalks celery, chopped |
1 1/2 lbs russet potatoes, peeled and sliced |
3/4 lb sweet potato, peeled and sliced |
3 1/3 cups chicken stock or 3 1/3 cups chicken broth |
1/2 teaspoon dried thyme |
3/4 teaspoon salt |
1/8 teaspoon white pepper |
1 cup buttermilk or 1 cup milk |
1 granny smith apple, unpeeled, cored, and chopped (for topping) |
Directions:
1. In a big soup pot over med heat, let the oil get warmed.
2. Add in onion, garlic, and celery; stir/saute for 5 minutes or until tender.
3. Add in potatoes; stir to mix well.
4. Add in stock, thyme, salt, and pepper; bring to a boil.
5. Lower heat to med-low and simmer, covered, 15 minutes or until potatoes are soft.
6. Transfer mixture to a blender or food processor in batches; process until smooth (may use a stick blender). Return soup to pot and add buttermilk.
7. Simmer 10 minutes or until heated through.
8. Ladle into individual soup bowls; top with chopped apples.
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