Hope everyone had a wonderfully restful Labor Day weekend! Andrew and I were able to squeeze in one nap in between working on the new house. The paint crew arrives today so we had to have everything spic and span.
If all projects stay on schedule, we should be moving in the last week of September. Fingers crossed.
In the meantime, I’m turning my eyes toward Fall projects and of course Fall soups.
There are a few meals that Andrew and I consider our “go to’s.” These are the meals that I always have the ingredients to, and make almost weekly. Lately, since we’ve been staying with my parents I haven’t done much cooking, but I did manage to make one of my favorite Fall go to’s.
This my friends, is my favorite Sweet Potato Soup. It is the essence of Fall, captured in one savory, delicious, steaming hot bowl of soup.
I’ve been making this for a few years and have perfected my recipe, but what’s really great about it is the simplicity. This whips up in about 30 mins and you can easily modify the recipe if you’ve got more mouths to feed.
Make it for dinner tonight and let me know what you think! Could it be one of your Fall go-to’s?
- 2 Large Sweet Potatoes, diced
- 1 Yellow Onion, diced
- 4 Cups Chicken Stock
- 1/3 Cup Heavy Cream
- 1 Tbsp Olive Oil
- 1 Tsp Salt
- 1/2 Tsp Pepper
- 1. In a large stockpot add olive oil and heat over medium.
- 2. Once oil is hot, add diced onions and sweet potatoes.
- 3. Stir and cook vegetables for about 5 minutes, or until onions have browned.
- 4. Stir in chicken stock then bring to a boil.
- 5. Reduce heat to low, and simmer for 25 minutes.
- 6. Once sweet potatoes are soft add salt, pepper, and heavy cream. Stir to combine.
- 7. Use an immersion mixer or blender to puree vegetables.
- 8. Serve warm and enjoy!
- To make this paleo or Whole30 compliant, use the solid portion of a can of coconut milk instead of heavy cream.