Sunday, December 2, 2007

creamy potato yam soup

a rich and hearty potato soup is the perfect warm up after raking those leaves you've been putting off for the last couple of weeks. i often make this on a sunday night and take it for lunch all week. and as far as creamy soups go, it's pretty light. no heavy cream or inordinate amounts of butter. unless you want it that way.

creamy potato yam soup

1 medium onion, diced
2 tbs butter
2 medium potatoes
3 medium yams
4 -5 cups chicken or vegetable stock
1/8 c chopped parsley
1/2 tsp ground thyme
1/2 tsp celery salt
salt & pepper to taste
1 1/2 c milk
1 tbs flour

in stockpot, cook onions and butter until soft. peel potatoes and yams, then cube. add potatoes, yams, stock (less for thicker soup, more for thinner) and seasonings to stockpot. simmer for 30 minutes, or until potatoes and yams are tender. remove from heat. mix flour into milk and add to soup. with a stick blender, puree. i like to leave some chunks of potato & yam. bring to a simmer until thickened.

6 comments:

Emiline said...

The soup looks beautiful!
It's the perfect time of year for soup...I can't seem to get enough.

SRH said...

I have a hard time considering yams food. I know that it is completely personal preference since people continue to eat them.

~j. said...

Baby wants soup.

AzĂșcar said...

But what is served on the side? Latkes?

heather said...

that is mediterranean herb foccacia bread. it was a mix from tastefully simple. yummy!

Marc Magisana said...

I made this soup for xmas with reuben sandwiches - very good for a cold winter night - hearty and healthy comfort food...