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.

• 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

1. Melt butter in a sauce pan and saute shallot and thyme.
2. Cook until shallots are softened but not browned.
3. Add water to pan and increase heat to high, and bring to simmer.
4. Remove pot from heat and add sweet potatoes and reserved peels. Let stand 20 minutes.
5. Add sugar, vinegar and 1/12 teaspoons of salt and 1/4 teaspoon of pepper.
6. Bring to simmer over high heat.
7. Reduce heat to medium low and cook until potatoes are very soft, about 10 minutes.
8. Discard thyme sprigs.
9. 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.
10. 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.
11. Adjust consistency and seasoning if needed.

originally submitted by marlacparker on Nov 07, 2020