Potato And Sweet Potato Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This is a thick, rich, and satisfying soup. Ingredients:
7 cups vegetable stock |
3 large yukon gold potatoes, peeled and chopped |
2 medium sweet potatoes, peeled and chopped |
1 1/2 teaspoons vegetable oil |
1 1/2 teaspoons olive oil |
1 large leek, chopped |
1 1/2 tablespoon hungarian sweet paprika |
1 cup low-fat milk |
1 tablespoon dried dillweed |
1/4 teaspoon tamari or shoyu soy sauce |
freshly ground black pepper |
salt to taste |
3 ounces neufchatel reduced-fat cream cheese, cut into small pieces |
minced fresh parsley or dill |
Directions:
1. Bring 6 cups of the stock to a boil in a large soup pot. Add the potatoes and sweet potatoes and reduce the heat to a medium simmer. Partially cover and let the potatoes cook until tender, about 15 minutes.
2. While the potatoes cook heat the oil and butter in a skillet. Add the leek and saute until it is tender and slightly browned, about 5 minutes. Sprinkle with the paprika and saute for another 1 to 2 minutes, stirring. Add the remaining 1 cup of stock and stir to deglaze.
3. Add this mixture to the simmering potatoes and stock. Add the milk, dill, tamari, pepper, and salt. (Since it takes a while for the full dill flavor to emerge, if you are serving the soup right away, you might want to add more dill; if it will sit for an hour or be reheated the next day, this amount is adequate.)
4. Reduce heat and add the pieces of cheese. Stir vigorously until the cheese melts into the soup. Adjust seasonings to taste. Garnish with parsley or dill and serve hot.
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