Sweet Potato Soup

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