Sweet Potato Soup
1/4 cup olive oil
2 medium to large onions, chopped
4 cloves garlic, minced
3 cups water
5 sweet potatoes, peeled and diced
Salt and pepper
1 cup cream
1 cup thinly grated BellaVitano® Black Pepper cheese or other hard tangy cheese
In a large pot, heat olive oil over medium heat. Add onions and garlic, stirring occasionally until lightly browned, about 10 minutes. Add water, and stir in diced sweet potatoes, salt, and pepper. Cover and simmer for about 35-40 minutes, or until potatoes are tender. Mash in the pot with a potato masher. (If you want a smoother soup, remove in sections and blend, being careful as contents are very hot.) Add cream, and return to a simmer. Stir in cheese. Serve as soon as soup returns to a simmer. Freezes well.
I’ve eaten this Sweet Potato Soup twice this week. It was just as good leftover, reheated on the stovetop. Great served with cornbread. Bring on the winter; you’ll be warm and nourished with this hearty, homemade meal.