3 large sweet potatoes, peeled and diced
1 large sweet onion, diced
4 cloves garlic sliced
2 tbsp olive oil
6 tbsp butter
3 tbsp flour
6 C vegetable broth
1 C Milk
1. Preheat oven to 400
2. Place sweet potatoes, onion and garlic on a cookie sheet and drizzle with olive oil
3. Bake for 60 minutes
4. When potatoes are done, melt butter in a stock pot and add flour to create a roux
5. Let the roux brown slightly and add the broth, milk and potato mixture
6. Bring to a gentle boil for 15 minutes
7. Blend to desired creaminess with an emersion blender, food processor or blender
I like mine smooth, so i really blend mine. I also top mine with shallots and marscapone cheese!
To Freeze:
1. Follow steps 1-7
2. Divide the soup into two freezer safe ziploc bags and freeze
3. When ready to eat, defrost completely and warm in a sauce pan on medium heat
