Velvety Sweet Potato Soup

Efrat Libfroind Recipe By
  • Cooking and Prep: 30 m
  • Serves: 6
  • No Allergens

A really flavorful potato/sweet potato soup despite being made with water instead of stock. Sautéed onion, leek, garlic, add the flavor, as does the thyme added at the end. Includes a dairy and parve option. This is one creamy soup you won't want to miss.

Ingredients (11)

Main ingredients

Start Cooking

Prepare the Soup

  1. Melt butter and oil in a large saucepan over very low heat. Add onions and leek, and sauté for approximately seven minutes.

  2. Add sweet potato, potato, and garlic. Cover pan and cook for 10 minutes. Add water and continue simmering until vegetables are tender.

  3. Let cool slightly. Add salt and thyme. Blend, using an immersion blender, until smooth.

  4. Before serving, heat cream slightly and add to the pan. Mix well and serve.

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