Tag Archives: chicken broth

Roasted Sweet Potato Soup

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Sweet Potato SoupYesterday we celebrated Easter. There was turkey, there was chocolate, there was even cinnamon buns. I was on side dish duty this year so along with some mashed potatoes, peas, broccoli, I also brought the sweet potatoes. I decided to get creative this year and made a sweet potato soup. I don’t think I saw very many of the kids eating it, but I really liked it, as did my husband (who informed me that we need to take a break from broccoli soup), so now I can replace it with this winner! The thing I liked the most about it was it had a ton of flavor. Next time I think it would taste great topped with a dollop of sour cream.

Recipe from Company’s Coming Christmas Comfort and Joy

  • 3 lbs sweet potatoes
  • 1 Tbsp olive oil
  • 1/2 tsp ground cumin
  • 1/4 tsp cayenne pepper
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 Tbsp olive oil
  • 1 cup chopped onion
  • 2 garlic cloves
  • 6 cups chicken broth
  • 1 cup whipping cream
  • salt and pepper

1. Peel and chop sweet potatoes, place in large roasting pan. Stir in next 5 ingredients. Place in 375 degree oven and cook for 50 minutes. Stir once or twice.

2. Heat second amount of olive oil in large soup pot, cook onion and garlic until onion is tender. Stir in chicken broth. Add sweet potatoes.

3. Puree in batches using blender. Return to soup pot. Stir in whipping cream, heat until ready to eat.

4. Eat and enjoy!

Creamy Vegetable Chowder

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Lunch timeWe had a very mild winter here in Calgary. This meant less soups than I usually make. I tend to make a nice big batch of homemade soup about once a week in normal winters, this year soups kind of got forgotten about. I finally got around to making one, and it was super delicious! I really liked this recipe it was quite flavorful and super easy too!

Recipe found at Allrecipes

  •   3 tablespoons margarine
  •   1 onion, finely diced
  •   3 potatoes, peeled and diced
  •   3/4 cup chopped celery
  •   2 cups sliced carrots
  •   2 teaspoons salt
  •   1/8 teaspoon ground black pepper
  •   3 cups chicken broth
  •   3 cups milk
  •   1/2 teaspoon dried parsley (I used 2 Tbsp fresh parsley)
  •   1/4 cup cold water
  •   1/4 cup cornstarch

1. Melt margarine in large soup pot, saute onions until tender about 3 minutes. Add carrots and celery and saute 10 more minutes until carrots are tender.

2. Add chicken broth, potatoes and salt and pepper. Bring to a boil. reduce to simmer. Cook for about 15 minutes until potatoes are cooked. Stir in milk and parsley.

3. In small bowl mix together the cold water and cornstarch slowly blend into soup. Gently simmer until soup has thickened.

4. Eat and enjoy!