Prep 20 mins
Cook 35 mins
Rich and thick. Almost a stew,it makes a great light winter meal. Uses 1 pot and 1 cutting board and a salad bowl, easy on the clean up I added a dollop of sour cream and a sprig of parsley for presentation. SIDES spinach salad whole grain rolls.
- 1 roasted sweet potato
- 14.79 ml olive oil
- 1 chopped onion
- 3 garlic cloves
- 1 cubed white potato
- 283.49 g chicken broth or 283.49 g vegetable broth, for vegetarian
- 7.39 ml thyme
- 0.59-1.23 ml cayenne pepper
- salt & pepper
- 236.59 ml half-and-half cream
- 85.04 g Baby Spinach
- 85.04 g red leaf lettuce
- 8 black olives, chopped in half
- 8 green olives, chopped in half
- 7 marinated artichoke hearts
- herb salad dressing
- Roast the sweet potato in its jacket. I roasted mine until it was carmelized and the skin very loose.
- Saute onions and pressed garlic for about 3 minutes over medium high heat.
- add potato and saute for another 3 minutes.
- add broth (I used homemade stock so I added a chicken cube for extra umph), spices, and sweet potato
- simmer until potatoes are soft.
- meanwhile assemble the salad ingredients (do not add dressing until served.
- The whole grain rolls can be wrapped in tinfoil and warmed in the oven.
- Remove from burner, mash soup with potato masher
- add half and half.
- reheat but not to a boil.
- Serve soup in soup bowls with a dollop of sour cream or yoghurt in the middle and a sprig of parsley ( if you give the soup a quick swirl with a spoon it gives a nice decorative effect) Salad can be served out of a salad bowl or on side plates with warmed rolls.
I can't award stars because I didn't finish making the soup. I couldn't get past the look of it. I added the thyme and the whole thing looked very unappetizing. As it was simmering to cook the white potato, almost all of the liquid disappeared and it was a greenish brown paste with lumps of orange and white. 10 oz doesn't seem to be nearly enough liquid and I think the amount of thyme was too much. Sorry for the bad review and that I didn't finish making it but there was no way anyone in my family would've taken a bite of it.
very tasty soup! it's racked on our dinner rotation! the mashed potatoes and cream gives this soup a great body. I doubled all the ingridients except the 1/2-n-1/2 and it was perfect. i will try adding carrots next time.
It is indeed a heavenly soup! My DD2 loves potato soup and this has just become her favourite!! I roasted the sweet potato the night before, since it took quite some time, over an hour, it may be due to different countries or altitude since we are quite high here in Johannesburg, I roasted a medium size sweet potato at 220C for approx. an hour, I could have given it a bit longer to get the caramelised effect, but it was well-cooked through. DH then completed the recipe the next day, so the soup was simmering gently when I came home at 18h00 with some crispy fresh rolls! the house smelled divine! he said the recipe was straightforward and easy to follow, it only took him about twenty minutes to prepare the soup, the flavour was rich, and, as I said, DD2s' new favourite! we didn't have the salad on this occasion, but I will be trying that later and will review it separately. Thanks for a great recipe, Alleycat! Made for PAC Spring 2008. PS DD and I took photos of this, our first attempt at food photos, but I haven't posted them yet, I'll work that one out a bit later!!!