Ingredients Jump to Instructions ↓

  1. 1 Tbsp. olive oil

  2. 1 small onion, chopped (1/3 cup)

  3. 2 cloves garlic, minced

  4. 2 medium carrots, chopped (1 cup)

  5. 1 stalk celery, chopped (1/2 cup)

  6. 1 tsp. dried thyme, crushed

  7. 1 tsp. dried rosemary, crushed

  8. 2 medium (about 1 lb.) sweet potatoes, peeled and chopped (3 1/2 cups)

  9. 1 large (10 oz.) russet potato, peeled and chopped (1 1/2 cups)

  10. 2 14-oz. cans reduced-sodium chicken or vegetable broth

Instructions Jump to Ingredients ↑

  1. In a large saucepan heat oil over medium heat. Add onion and garlic; cook and stir about 5 minutes or until onion is tender. Add carrot, celery, thyme, and rosemary. Cook and stir for 3 minutes more. Add potatoes and broth. Bring to boiling; reduce heat. Simmer, covered, for 25 minutes. Cool slightly. Remove half of the mixture (about 3 1/2 cups) to a large heatproof bowl. Place half of the mixture in the bowl in a blender or food processor. Cover and blend or process until smooth. Return to mixture in saucepan. Place remaining mixture in bowl in blender or food processor. Process until smooth; return to saucepan. Heat through.


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