Two-Potato Soup

Serve as a first course before a turkey dinner.

• Ready In: 1 hr 10 mins
• Serves: 6-8

Ingredients

• 1  tablespoon  vegetable oil
• 1  small yellow onion, chopped
• 2  garlic cloves, minced
• 2  stalks celery, chopped
• 1 1⁄2 lbs russet potatoes, peeled and sliced
• 3⁄4 lb sweet potato, peeled and sliced
• 3 1⁄3 cups  chicken stock or 3 1⁄3 cups chicken broth
• 1⁄2 teaspoon dried thyme
• 3⁄4 teaspoon salt
• 1⁄8 teaspoon white pepper
• 1  cup buttermilk or 1  cup milk
• 1  granny smith apple, unpeeled, cored, and chopped (for topping)

Directions

1. In a big soup pot over med heat, let the oil get warmed.
2. Add in onion, garlic, and celery; stir/saute for 5 minutes or until tender.
3. Add in potatoes; stir to mix well.
4. Add in stock, thyme, salt, and pepper; bring to a boil.
5. Lower heat to med-low and simmer, covered, 15 minutes or until potatoes are soft.
6. Transfer mixture to a blender or food processor in batches; process until smooth (may use a stick blender). Return soup to pot and add buttermilk.
7. Simmer 10 minutes or until heated through.
8. Ladle into individual soup bowls; top with chopped apples.