We had a surplus of sweet potatoes hanging around in the cupboard, which turned out to be the inspiration for Saturday night’s soup. Simmered with carrots, celery, and onions in chicken stock – it was the perfect complement to our grilled cheese sandwiches.
- 6 to 7 cups chicken stock
- 2 cups sweet potatoes, peeled and cut into chunks
- 2 cups carrots, peeled and cut into 1″ pieces
- 1 celery stalk, chopped
- 1 small yellow onion, diced
- salt and pepper
- Pour the chicken stock into a large sauce pan and bring to a boil.
- Add the vegetables and simmer until they’re fork tender.
- Let cool about 20 minutes, and puree in a blender. Season with salt and pepper.
