Cara's Triple Potato Soup |
This recipe makes a big batch, but you can half it if the volume is too much. We like to have leftovers!
Ingredients
- 2 Tablespoons olive oil
- 3 onions chopped
- 2 purple fleshed sweet potatoes, peeled and cubed (if these are not available you can skip them)
- 2 regular sweet potatoes, peeled and cubed
- 2 potatoes, peeled and cubed
- 3 cloves of garlic, pressed
- 1 box of chicken broth
- 2 teaspoons thyme
- ¼ teaspoon of cayenne pepper
- Salt and pepper to taste
- 3 cups of whipping cream (in the dairy section in a carton)
- **optional 1 cup of diced ham*** this would be good for leftover ham
Directions
In a soup pot, heat olive oil and onion and cook until translucent.. Add sweet potatoes and potatoes and garlic and cook for another 3 minutes. Add the chicken broth, thyme and cayenne pepper and bring to a boil. Reduce heat and simmer covered until potatoes are tender, about 15 minutes.Use a potato masher and squish the potatoes in the soup, this thickens the soup, but still keeps a bit of the texture from the potatoes. If you prefer it to be smoother you could blender in a food processor or blender. Heat soup to a simmer, add ham if using it and salt and pepper to taste, then add the cream. Warm until hot, try not to boil though.
