Heavenly Sweet Potato Potato Soup Recipes

SWEET POTATO VEGETABLE SOUP

Steps:

• Add all Soup and Seasoning ingredients in a large stockpot. Bring to a boil then lower to a simmer. Simmer, uncovered, for 45 - 50 minutes, giving it a stir occasionally.
• Remove the bay leaves and discard.
• Ladle a few cups of soup into a blender and blend until it just becomes smooth. Add back to the soup creating a thicker base.
• Add the kale (or spinach) and parsley and stir. I use frozen because it's easier, but you can use fresh and chop it up. You will need about 3 cups or 2 good handfuls if using fresh.
• Taste and adjust with salt and pepper, if desired.
• Serve topped with a few shavings of Parmesan or Romano cheese and some crusty bread, if desired.
• Add all the Soup and Seasonings ingredients into a 6-quart crockpot. Stir and cook on high for 4 hours or low for 6 - 8 hours. Blend a few cups of the soup until smooth. Add back to the soup for a thicker base. Continue with recipe by adding kale or spinach, parsley and stir. Taste and adjust for salt and pepper, if needed.

HEAVENLY POTATO SOUP

Steps:

• In the soup pot you are going to use, add the extra virgin olive oil, butter and diced onion and sauté on medium low heat for 15 minutes (until onion is translucent and start to caramelize). After onion is caramelized, take out of pot and set aside.
• In the same soup pot, add cut up bacon and cook until crisp on medium-high heat. Take out of pot and set aside.
• In the same soup pot (yes, again), add chicken broth, water and potatoes. Boil potatoes until almost soft - about 15 minutes.
• Take some of the broth/water in a bowl and add flour to make a roux.
• Add half and half, onion and half of bacon, heat soup to boiling, stirring occasionally.
• Slowly add roux to desired thickness and cook until potatoes are tender.
• Top with left over bacon, cheese and sour cream, if desired.
• Enjoy!