Creamy Sweet Potato Soup

Total Time: 16 mins Preparation Time: 15 mins Cook Time: 1 min

Ingredients

• 8 cups water
• 2 teaspoons cut leaf thyme
• 2 bay leaves
• 3 cups onions, diced
• 6 cups yams or 6 cups sweet potatoes, diced
• 2 cups yams or 2 cups sweet potatoes, cut into 1/4-inch thick half circles
• 2 cups celery, thinly sliced
• 2 cups russet potatoes, chopped
• 1 cup carrot, sliced into 1/4-inch rounds
• 2 teaspoons basil
• 1 teaspoon tarragon
• 1 (10 ounce) package frozen peas, rinsed under hot water to thaw
• 2 tablespoons fresh parsley, minced
• 1 cup sour cream
• 1/2 cup milk
• 2 tablespoons dried chives
• salt and pepper

Recipe

• 1 bring water, thyme, bay leaves, onions, and diced yams to a boil.
• 2 lower heat to medium and cook, covered about 30 minutes, until sweet potatoes begin to break down and form a broth.
• 3 stir occasionally.
• 4 add celery and russet potato, and continue cooking 10 minutes.
• 5 add sweet potato half circles, carrots, basil, and tarragon.
• 6 lower heat and simmer, covered until veggie pieces are tender, about 10-15 minutes.
• 7 add peas and parsley, and simmer 5 minutes.
• 8 turn burner to lowest heat.
• 9 blend sour cream and milk together in blender container, and add to soup along with salt, pepper, and chives.
• 10 heat gently, stirring often, until soup is hot but not boiling.
• 11 adjust seasonings to taste.
• 12 serve.