Sweet Potato Soup

Hey everyone! I've often added a sweet potato to old fashioned creamy white potato soup for a little color. And while I've seen recipes for sweet potato soup they usually call for Southwestern spices or curry and are pureed, this one is... rustic. Basically use your favorite white potato soup recipe but sub all sweet potatoes.

Sweet creamy goodness...

And I think it might be just a little healthier too:@)

Sweet Potato Soup for two
1 lb sweet potatoes-approx 2
1 1/2 C water
heaping 1/4 C onion, diced
1 medium stalk celery
1 shake celery seed
2 shakes garlic powder
few grinds fresh black pepper
1 tsp Chicken Better Than Bouillon-could use chicken broth/stock instead of water and omit this
1 Tblsp butter
1/2 C milk-whatever kind you drink, I used 2%
1 1/2 tsp flour
Salt to taste

1. Peel sweet potatoes and cut into quarters lengthwise (be careful). Then cut crosswise into 1/2" pieces, if a few seem too big just cut them in half. 
2. Add first 8 ingredients to the pot at once.
3. Cover and bring to a boil, reduce heat but keep it at a boil. Cook until potatoes are tender, approx 15 minutes. Break the potatoes up a little bit as you're cooking them, you want to release the starch but also keep chunks for texture.
4. Add butter and stir.
5. Mix milk and flour together till smooth. Add to soup, stir and heat till thickened.
6. Season with salt if needed.
7. Makes approx 3 cups of soup.

Note: This consistency is good for me, if you want it thicker add more flour, thinner add more milk. 

Have a happy day:@)

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