Ingredients

The following ingredients have 4 Servings
  • 2 tbsp butter
  • 1 onion, diced
  • 1 large carrot, diced
  • 2 celery sticks, diced
  • 1 tbsp fresh garlic, minced
  • 3 cups chicken broth or vegetable stock
  • 2 medium sweet potatoes, peeled and cubed into 1-inch pieces
  • 1/4 cup heavy cream (optional)
  • salt and pepper to taste
  • fresh tarragon (optional)

Instruction

  • Melt butter in a medium saucepan over medium-high heat.
  • Add onion, carrot, and celery sauté until onion is translucent.
  • Next, add the garlic and cook for 1 minute more.
  • Add chicken broth and cubed sweet potatoes.
  • Bring to a simmer and cover, reduce heat to medium-low and simmer for 20 minutes or until you can pierce potatoes with a fork.
  • Add salt and black pepper.
  • Using an immersion blender, puree the soup until smooth. Alternatively, pour the soup mixture carefully into a blender and puree.
  • Stir in cream (optional) and serve.