====== Sweet Potato Soup ======
This is amazing, delicious, creamy soup with no cream!  Speculation holds there is something between the skin and the potato that is a thickener. Whatever - it is delicious.  Jackie Seymour brought it to our Friday Thanksgiving Leftovers Potluck. She says it is originally from Cooks Illustrated Magazine.

===== Ingredients =====
  * 4 Tablespoons of butter (or coconut oil etc)
  * 1 Shallot, sliced thin
  * 4 sprigs of fresh thyme
  * 4 1/2 cups of water
  * 2 pounds of sweet potatoes, peeled, cut in half lengthwise and sliced 1/4 inch thick (reserve 1/4 of the peels)
  * 1 T brown sugar 
  * 1/2 teaspoon of cider vinegar
  * Salt and Pepper,
  * Minced fresh chives

===== Directions =====
  - Melt butter in a sauce pan and saute shallot and thyme.
  - Cook until shallots are softened but not browned.
  - Add water to pan and increase heat to high, and bring to simmer.
  - Remove pot from heat and add sweet potatoes and reserved peels. Let stand 20 minutes.
  - Add sugar, vinegar and 1/12 teaspoons of salt and 1/4 teaspoon of pepper.
  - Bring to simmer over high heat. 
  - Reduce heat to medium low and cook until potatoes are very soft, about 10 minutes.
  - Discard thyme sprigs.
  - If you have an immersion blender, then blend the soup until smooth. It will be very creamy. Best to let it cool to a safer temperature before blending.  
  - If you do not have an immersion blender, then working in batches, process soup in a blender until smooth, 45 - 60 seconds. Return to a clean pan and bring to simmer.
  - Adjust consistency and seasoning if needed.



originally submitted by marlacparker on Nov 07, 2020
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