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Double Potato Soup
Dear Friends,
Sweet Home Alabama! We've done pizza in Chicago, now we're meandering our way in Alabama and heading for Talladega Speedway! Did you know Alabama is famous for their sweet potatoes?
Here is one VERY favorite recipe from the original Saving Dinner book, using delicious
sweet potatoes...enjoy!
Double Potato Soup
Serves 6
2 sweet potatoes -- peeled and cubed
2 russet potatoes -- peeled and cubed
2 onions -- chopped
3 cloves garlic -- pressed
1 teaspoon thyme
1/8 teaspoon cayenne pepper
2 cans chicken broth or vegetable broth
2 cups half and half (half milk, half cream)
salt and pepper -- to taste
1 tablespoon olive oil
In a soup pot, heat olive oil over medium high heat. Add onion and cook till translucent. Add sweet potatoes, potatoes and garlic and cook another two minutes. Add the chickem broth, thyme and cayenne pepper and bring to a boil. Reduce heat and simmer covered until the potatoes are tender; about 10 to 15 minutes.
Use a potato masher and squish the lumps in the soup as best you can. This soup is better not processed in a blender as it is heartier this way, however, if you prefer it smoother, go ahead and blend away. Just remember to process it in batches or it'll get all over the ceiling.
Heat soup to a simmer, salt and pepper to taste and add half and half and warm till hot, but don't boil or it will break.
Per Serving: 220 Calories; 12g Fat (49.2% calories from fat); 6g Protein; 23g Carbohydrate; 2g Dietary Fiber; 30mg Cholesterol; 296mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 2 1/2 Fat.
SERVING SUGGESTION: Spinach salad and some whole grain rolls.
Love,
Leanne
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