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This recipe includes instructions for both the soup and the croutons. Serves 6-8.
For the soup:
Put the olive oil or butter in a large pot over medium heat. Let the butter melt. Add ginger and onions and cook, stirring occasionally, until they soften. This will take about 5 minutes.
Add a sprinkle of salt and pepper, vanilla, and diced sweet potatoes and stir. Add enough of the stock to cover sweet potatoes and bring to a boil.
Stir, lower the heat to a simmer, cover and cook until vegetables are tender, 15-25 minutes.
Take soup off heat, puree with an immersion blender or take out veggies with a slotted spoon and puree them in a blender. Return everything to the pot (if you used the blender), taste and adjust the salt and add any other spices that tickle your fancy. If it’s too thick, you may want to add a bit more broth here too.
For the croutons:
Preheat oven to 450 F.
Cut the potatoes into 1/4-inch cubes. To do this, slice potato lengthwise into 1/4-inch slices. Stack a few slices on top of each other and cut lengthwise again into 1/4-inch strips. Arrange 4-5 strips side-to-side in one layer and cut into 1/4-inch cubes. Repeat with remaining potatoes.
Place potatoes in a medium sized bowl and toss with olive oil and sea salt until well coated. Lay the cubes in a single layer on a parchment-lined baking sheet and bake for about 20 minutes until crisp and slightly browned.
Remove pan from oven. Let potatoes cool and serve on top of soup (be careful, these tend to disappear before you even have time to put them over your soup!)
I have been trying to make beer cheese soup successfully for years and I think it was the addition of butternut squash that sealed the deal. It not only helps with the flavor, but also the consistency. The recipe also calls for one of my favorite beers; Great Lakes Brewery’s Edmond Fitzgerald Porter. Add to that two types of cheddar and Gouda cheese and you’ve got a winner!
When the nip in the air becomes a definite chill then it’s time. It’s time for soup. There is no more comforting or sustaining a soup than Baked Potato Soup with Sausage and Roasted Peppers. When there is a fire crackling in the fireplace and this soup is on the table, all is well in our world regardless of what is going on outside.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!