I love making soup.  There is just something about curling up with a warm cup of soup and a fantastic roll on a cold winter’s night.  It is very soothing and nostalgic for me.  Making soups is fairly easy and this one took less than 30 minutes which is a plus for me on a work night.  I bought these awesome white pumpkin bowls last year in the dollar aisle of Target and they were a fantastic  score.  I dreamt of the dinner parties I would throw and the soup I would serve everyone in these cute little bowls.  I have since thrown ZERO dinner parties in which I have whipped out these awesome bowls…  Oops…  So this past week I decided I did not need a dinner party to pull them out.  I ate out of them all by myself curled up on the sofa with my doggies. 

Sweet Potato Soup:

1 tbs butter

2 tsp crushed garlic

2 shallots, sliced

1 tsp thyme

1 tsp black pepper

3 sweet potatoes, skinned and diced

4 cups vegetable broth

1/2 cup cream

1/2 cup parmesan and asiago blend shredded cheese

In a large pot heat the butter until it begins to bubble.  Add in the sliced shallots, garlic, black pepper, thyme, and sweet potatoes.  Sautee everything together until the shallots caramelize.  Add in the vegetable broth and the cream stirring to combine.  Turn the heat up so that the mixture begins to boil.  Allow it to boil for about 10 minutes or until the potatoes are soft enough to be gently stabbed with a fork.  Pour the soup into a blender or mixer and puree.  This only takes a second.  I like my potato soup to be a little lumpy.  I would recommend doing this in 2 batches so it doesn’t spill out of the mixer.  Pour the soup back into the pot and heat to medium.  Add in the cheese and stir it until it melts.  This soup is really good with either rye or pumpernickel bread.  A nice amber beer wouldn’t be bad either!

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