One Potato…Two Potato!

2 large sweet potatoes, about 4 cups, cubed, washed, but not peeled

2 onions, sliced

1 small garlic clove, smashed

2 Tbsp. olive oil

6 cups chicken stock

Salt/Pepper

2 cups frozen peas

In a large soup pot, heat the olive oil until nearly smoking. Add the sliced onions, salt and give them a good stir. Cover and reduce heat to a low simmer and slowly cook down the onions; about 20 minutes. Once the onions have caramelized and are slightly brown add all other ingredients, except the frozen peas. Bring to a boil and then reduce heat and cook gently on simmer for about 1 1/2 – 2 hours until the potatoes nearly fall apart. The amount of salt and pepper will depend on how salty your stock is so taste and season accordingly. Cool completely in the soup pot and then blend until very smooth. Add a little more chicken stock if it is too thick. You want the soup to have substance, but not be the consistency of baby food. I did not serve this soup immediately so added the peas, still frozen to the soup base. They cook when you reheat. Brenna’s Mom serves the soup with a dollop of garlic mayo. I did the same and don’t know why I have no photos. Usually I am photo crazy when I cook. The soup is amazingly smooth and satisfying.

2 cups Golden Potatoes, peeled and cubed

2 cups rich chicken stock*

1/2 small onion, chopped; about 1/4 cup

1 garlic clove, smashed

1/3 cup light cream

1 Tbsp. butter

Salt/Pepper

Chives, optional garnish

Add all ingredients to a soup pot and bring to a boil. Reduce heat and simmer until potatoes are very tender. Cool completely and then blend until very smooth.

Soup is so easy to make and nice to have on hand for a quick lunch, starter course, or if the unexpected company arrives!

 

Julie and Lily say HI!

 

 

Galway is playing Derry this Sunday in the All-Ireland football finals. We are flying the colors!