By: Jodi Jordan
INGREDIENTS:
- 2 tbsp butter
- 1 onion, chopped
- 2 cloves garlic, chopped
- 3lbs sweet potatoes, peeled and cubed
- 1lb russet potatoes, peeled and cubed
- 2 containers (32oz each) vegetable broth
- 1 cup heavy cream
- Salt & pepper to taste
Melt butter in large pot over medium heat. Add onion and garlic, sauté for 3 – 4 minutes or until onion is translucent. Add in potatoes, broth and 3 cups of water. Bring to a boil and reduce heat to simmer for 25 – 30 min., until potatoes break apart when fork is inserted. Let cool slightly, then, working in batches, puree soup in a blender. Do not fill blender past half full. Return all soup to heat and stir in heavy cream. Heat through. Add salt & pepper to taste.