By: Jodi Jordan


  • 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.