Sweet Potato Soup
2 large (and I mean giant) sweet potatoes, peeled and chopped
2 medium white potatoes, peeled and chopped
1 medium apple, peeled and chopped
1/2 onion, chopped
1.5-2 tsp dried ginger (2 T of freshly grated ginger would be preferable, but unfortunately I didn't have any)**
3/4 tsp minced garlic
2 cups chicken broth
1 cup water
2 cups milk
2 T heavy cream***
A pinch of nutmeg
** I just so happen to be of the opinion that ginger is one of the best flavours in the world. I realize that other
*** It would be fine to use all milk and no cream. I would normally do that, except that I had some cream in the fridge.
1. Place peeled and chopped sweet potatoes, white potatoes, apple and onion in a pot. Add ginger and garlic. Pour broth and water over potatoes. Bring to a boil over high heat, stirring occasionally. Cover, reduce heat and simmer for about 30 minutes, or until potatoes and apple are soft and tender (the sweet potatoes will cook fastest so make sure that the white potatoes and apple are soft).
2. Remove from heat and mash up as much as possible with a spoon or masher. Using an immersion blender, blend soup until smooth (or transfer 1/4 of soup at a time to a food processor or blender).
3. Return blended soup to the stove. Over medium heat, gradually add milk and cream. Stir until well combined, but do not boil.
4. Serve with a drop of cream or sour cream on top, if desired.
This recipe is being shared at the Ultimate Recipe Swap: Favourite Fall Recipe edition.