Sweet Tomato's Golden Yam Bisque

Sweet Tomato/Souplantation restaurants featured this soup on their menus in February 2012 in honor of potatoes. It was so good I hunted it down. Great autumn soup!

• Ready In: 50 mins
• Serves: 8
• Yields: 10 cups

Ingredients

• 2 1⁄4 cups  diced red onions
• 2  tablespoons butter
• 2  teaspoons  minced garlic
• 6  cups water
• 12  cups  diced peeled  yams, cut into 1/2 # cubes or 3  lbs  yams
• 1 1⁄4 cups frozen corn
• 3 1⁄2 tablespoons  vegetable stock base
• 2  teaspoons dried thyme leaves
• 2  teaspoons kosher salt
• 1⁄2 teaspoon black pepper
• 2  bay leaves
• 3⁄4 cup heavy cream
• 2  tablespoons  chopped Italian parsley

Directions

1. In a pot, combine red onion, butter and minced garlic. Saute for 5 minutes.
2. Add water, yams, corn, vegetable base, thyme, salt, pepper and bay leaves to pot. Bring to boil and reduce to a simmer. Simmer until yams are tender.
3. Remove bay leaves.
4. Blend soup to puree with a handheld blender, leaving small pieces of yams.
5. Add cream and parsley to pot and stir. Season to taste with salt and pepper.