Russets and sweet potatoes combine in this hearty yet low-calorie soup.
Recipe information
Yield
Serves 4
Ingredients
3 1/2 cups canned unsalted chicken broth
12 ounces (about 3 small) russet potatoes, peeled, chopped
1 10-ounce (about 1 large) orange-fleshed sweet potato (yam), peeled, chopped
3 large garlic cloves
1/2 teaspoon minced fresh rosemary
Preparation
Combine first 4 ingredients in heavy large saucepan. Cover and simmer over medium-low heat until potatoes are tender, about 20 minutes. Transfer mixture to blender or processor and puree until smooth. Return soup to saucepan. Stir in rosemary and bring to simmer. Season to taste with salt and pepper.(Can be prepared 2 days ahead; refrigerate. Return to simmer before serving.)
Nutrition Per Serving
Per serving: calories
170; fat
2 g; sodium
59 mg; cholesterol
0 mg
#### Nutritional analysis provided by Bon Appétit
