Yields 4-5 servings
The days are growing shorter and colder. My energy stores are running low. After a long day at work, I want nothing more than to curl up near a heater or under the kotatsu and just relax. I’ve found that a warm, hearty, and easy to make soup goes a long way to help me unwind.
As autumn comes to a close, give this sweet potato soup a whirl and see if it doesn’t help you endure the cold. It’s great served on its own, but even better with a fresh red cabbage salad topped with some blue cheese dressing. Although I use soy milk, feel free to use your choice of milk or cream. I just try to cut as much lactose as I can where I can so that I can still enjoy some cheese as a garnish!
- 3 hardball sized russet potatoes
- 1 long, thin purple skinned sweet potato
- 2 teaspoons extra virgin olive oil
- 150 ml yellow onion, finely diced
- 2 garlic cloves, finely minced
- 500 ml vegetable stock
- 3 tablespoons all-purpose flour
- 500 ml soy milk (or 2% milk), divided
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper, freshly ground
- 100 ml sour cream
- a fistful of chives, coarsely chopped
- the whites portion of several green onions, thinly sliced
- sharp cheddar cheese, shredded
- bacon, crisped and crumbled (3~4 strips)
- Pierce the potatoes with a fork and bake them in an oven at 400C for approximately 20 minutes.
- While the potatoes are baking, heat the oil in a large pot over a medium-high flame. Saute the onion and garlic until they become translucent.
- Combine 150 ml of the soy milk with the flour, stirring well. Add it to the onions, stirring frequently as the mixture is coated and thickens. After roughly one minute, add the vegetable stock. Heat it to a gentle simmer, stirring occasionally.
- Once the soup is at a simmer, slowly add the rest of the soy milk, sea salt, and pepper while maintaining a gentle simmer. Cover the pot and let the flavours combine for a few minutes.
- By now, the potatoes should be ready. Remove them from the oven and slice them in half. Remove the soup from the heat and stir in the sour cream. Once the sour cream has settled into the soup, the potatoes should be cool enough to handle. Squeeze each of the potatoes out of their skins and into the soup. With a potato masher, gently mash the potatoes into the soup to your desired consistency. Taste and adjust the seasoning as necessary. You can also gently heat the soup if it has cooled too much, but don’t bring it to a boil.
- Serve the soup with a generous helping of cheese, green onions, chives, and bacon as garnish.