Ingredients
1 large or 2 small/medium sweet potatoes
1 yukon gold potato (unpeeled)
1 large shallot
1 jalapeno or serrano chile
4, 5 cloves garlic
1/2 yellow onion
3 tablespoons olive oil
1/2 tablespoon butter, optional, to taste
2 tablespoons splash of milk or 1/2 & 1/2
1/3 cup dry white wine
1 1/2 quarts water
1 tablespoon salt
1/2 teaspoon fresh ground pepper
1/2 tablespoon fresh thyme (if using dry, reduce by 1/2)
Preparation
Peel and chop sweet potatoes into cubes (approx 1/2" – 1" cubes)
Chop yukon gold potato (don’t peel)
Put sweet potatoes and yukon gold potato into large saucepan or small stock pot, add water until potatoes are covered by 1/2". Add salt. Heat to boil, reduce heat and simmer until potatoes are tender (15 - 20 minutes). Remove from heat, do not drain. 1"
while potatoes are cooking, heat olive oil in saute pan, chop the other vegetables and add to oil. Cook on medium until shallots and garlic are translucent. Add thyme, stir into mixture. Increase heat to high/medium high and add wine. Cook until wine is reduced. Add mixture to cooked potatoes. Add ground pepper.
Using either an immersion blender or standing blender, blend the sweet potato and sauteed vegetable mixture until smooth. Return to pan if using a standing blender.
Check seasoning, add salt or pepper as needed. Add butter and milk or cream as desired. The soup can simmer for a while or be served immediately.
