Originally published on December 1, 2017
One of my very good friends that I’ve known since public school helped me make this soup when I went home last for a visit. As we were making it she told me that she had made potato soup before, but had never considered adding a little bit of sweet potato to it. So, I considered if she hadn’t (and she likes to cook), what are the chances that some of my readers had never considered it before either? Probably pretty good, right? Just like this soup!
The sweet potato brings an extra kick to this soup that gives it so much more complexity and tastiness than regular potato soup. And, it’s super easy to whip up. We did it in about an hour while we giggled and drank wine, so I’m guessing it could be made even quicker than that!
Ingredients:
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, peeled and diced
- 2 stalks of celery, diced
- 3 cloves of garlic, minced
- 4 cups of chicken stock (or veggie stock to make it vegetarian)
- 2 cups of water
- 3 tablespoons thyme leaves, roughly chopped
- 5 large Russet potatoes, peeled and diced
- 1 large sweet potato, peeled and diced
- 1/2 cup freshly grated Parmesan cheese
- Salt, to taste
- Pepper, to taste
- Bacon bits, for garnish
- Sour cream, for garnish
- Green onions, thinly sliced, for garnish
Directions:
1.)Heat olive oil in a large pot over medium heat. When hot add the onion, carrots, and celery and season with salt and pepper. Cook, stirring occasionally, for about 5 minutes until the vegetables start to become fragrant. Add the garlic, stir, and cook for another 30 seconds.
2.) Add the chicken stock and water, turn heat to high, and bring to a boil.
3.) Once boiling, add the potato and sweet potato and allow it to boil again before turning heat down to a simmer. Let simmer for about 20 to 30 minutes, until all potatoes are tender.
4.) Remove pot from the heat and then blend everything together with an immersion blender until smooth. If you don’t have an immersion blender, this can be done in a regular blender; just remember to blend it in batches so your blender doesn’t explode.
5.) If the soup has cooled some, return it to the burner over low heat and allow it to warm through again. Taste and season with more salt and pepper if it needs more seasoning.
6.) Ladle the potato soup into bowls and garnish with bacon bits, sour cream, and green onions.
7.) Serve and enjoy!