Sunday, March 14, 2021

Yam and Russet Potato Soup


Thick and creamy yet super smooth, this soup doesn't even need a thickening agent... just mash half of the potatoes with a potato masher, leaving some of the diced pieces whole for some hearty texture. Adding one sweet potato gives this soup a sweet earthy taste that is so flavorful, it's hard to stop at one bowl. If you're looking for something super low in calories, keep on scrolling through this wonderful food blog, you'll definitely come across a dish that's delicious and healthy. But keep this recipe handy for those days you just want something a bit more substantial and filling!


- 5 Russet potatoes (peeled and diced)
- 1 Large sweet potato (peeled and diced)
- 6 cups low-sodium chicken broth
- 2 green onions, (dice but the white and green parts are used separately)
- 1 1/2 Tbs Miso paste (soybean paste) OR 1 tsp salt
- 1/2 tsp. pepper
- 1/2 tsp. seasoning salt
- 1/2 to 3/4 cup half and half
- 3 Tbs butter
- diced green onions or scallions for garnish (optional)
- sour cream (optional)
- shredded cheese (optional)

In a large soup pan or dutch oven, add a little of the chicken stock to cover the bottom of the pan. Add white parts of the green onions and the miso paste. Saute' for a few minutes. Add pepper, seasoning salt, and all potatoes. Boil until potatoes are tender. With a potato masher, mash some of the potatoes until the soup is creamy. Add the half and half and butter and heat thoroughly. Spoon soup into a bowl, add a sprinkle of shredded cheese, a dollop of sour cream, and a few scallions on top if desired. Enjoy! 

"A scale can never measure your worth!" - Anonymous 

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