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Dairy
Easy
6 Servings
Allergens 
No Allergens specified
30 Minutes
Diets
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.
3 tablespoons butter or margarine
2 tablespoons oil, such as Gefen Canola Oil
2 onions, sliced
1 leek, chopped
4 sweet potatoes, peeled and sliced
1 large potato, peeled and sliced
3 cloves garlic
4 cups boiling water
2 teaspoons salt
1/2 teaspoon fresh or dried thyme
1 cup heavy cream or soy milk
Melt butter and oil in a large saucepan over very low heat. Add onions and leek, and sauté for approximately seven minutes.
Add sweet potato, potato, and garlic. Cover pan and cook for 10 minutes. Add water and continue simmering until vegetables are tender.
Let cool slightly. Add salt and thyme. Blend, using an immersion blender, until smooth.
Before serving, heat cream slightly and add to the pan. Mix well and serve.
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This is amazing! I used coconut oil in place of the margarine/butter and canola oil, and homemade almond milk.
A real winner- full of nutrients and so yummy!
Bonus: toddler approved 🙂