Submitted by: Kayleigh
Prep Time: 25 Minutes
Cook Time: 30 Minutes
Servings: 8
I make this every autumn, but quite often my family asks me to make it other times too!
8 tbsp. butter
1/2 c. onion
1/2 c. celery
1/2 c. carrot
2 lrg. sweet potato
3 c. chicken broth
1/4 c. water
1/8 tsp. black pepper
sea salt to taste
1/2 c. milk, raw or organic
In a large pan melt butter and saute diced onions, diced celery, and diced carrots until tender.
If the pan is big enough add peeled and diced sweet potatoes, chicken broth and water. Cover and cook until potatoes are well done - about 30 minutes. If the pan is not big enough, transfer to a pot that can hold everything.
Once potatoes are soft, remove from heat and cool slightly.
Pour mixture into food processor or blender and puree. You could also use an emulsifier or handheld blender. (This may have to be done in several batches due to quantity.) Be careful and do not puree if mixture is too hot.
Pour mixture back into the pan or pot and reheat. Add salt, pepper, and milk. Stir and serve!
Email
Print
