Sweet Potato Soup


This soup is my spirit animal.  Seriously.  I would eat it every single day, but I would probably turn orange and start to look like a potato.  The recipe is basically fool proof. It’s sweet, savory and delicious!


Following recipes is not my strong suit, I think cooking is more of an art than a science so if you want to play with the ingredients, go ahead!  I add extra sweet potatoes because Bauzley usually starts in on mine after he’s finished his off.  I always make this in bulk (recipe makes about 10L) it freezes well and tastes even better on day two.


*Ingredients listed at bottom of post*

  1. Heat olive oil, then add in sliced onions, carrots, celery and minced garlic until softened.
  2. Next, add chicken and vegetable broth, diced sweet potatoes and spices.
  3. Bring to a boil and add diced chicken breast. *You can add the chicken breast to fry with veggies before adding broth if you prefer, I like mine boiled in the soup instead*
  4. Turn down heat and allow to simmer for 4-6 hours.


img_1499Mom tip: You may notice canned chicken breast in the photo- if I don’t have any fresh chicken breast at home I will use canned chicken.  I do this for two reasons, the first being that I don’t like to refreeze meat and the second is that it’s a time saver! No cutting, no sanitizing, and it falls apart in the soup.




3-5 sweet potatoes 4-6 large carrots
1 bundle of celery 2 onions
1 T. minced garlic 12 C. chicken broth
12 C. vegetable broth 4T. olive oil
6 chicken breast 1 T. marjoram
1 T. thyme 3 bay leaves

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