Ingredients Jump to Instructions ↓

  1. 700g sweet potato (kumara), peeled, chopped

  2. 500g Desiree potatoes, peeled, chopped (see note)

  3. 1 large brown onion, thinly sliced

  4. 2 garlic cloves, quartered

  5. 2 chicken stock cubes, crumbled

  6. 1L (4 cups) water

  7. 4 thick slices sourdough bread

  8. 70g (2/3 cup) grated pizza cheese

  9. 3 tsp fresh thyme leaves

  10. 125ml (1/2 cup) pouring cream

Instructions Jump to Ingredients ↑

  1. Place the sweet potato, potato, onion, garlic, stock cubes and water in a large saucepan. Bring to a simmer over medium-high heat. Reduce heat to low and cook, covered, for 30 minutes or until the vegetables are soft. Set aside for 10 minutes to cool slightly.

  2. Process half the potato mixture in a food processor until smooth. Transfer to a large, clean saucepan. Repeat with the remaining potato mixture. Bring the soup to a simmer over medium heat.

  3. Meanwhile, preheat grill on high. Place the bread on a baking tray and cook under grill for 1-2 minutes or until golden. Turn the bread and top with the cheese and thyme. Cook under grill for 2 minutes or until the cheese melts.

  4. Divide the soup among serving bowls. Drizzle over the cream and serve with the toast.


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