Chunky Sweet-Potato Soup

Chunky Sweet-Potato Soup
Photo by Dana Gallagher


  • 1 large onion
  • 2 tablespoons grated Parmesan
  • 2 large fresh sage leaves
  • 2 large sweet potatoes (about 1 1/2 pounds)
  • freshly ground black pepper
  • 4 cups chicken or vegetable broth
  • 3 tablespoons extra-virgin olive oil
  • + 3 more ingredients
    • 1 medium fennel bulb
    • Kosher salt
    • ½ garlic clove

1. Heat the olive oil in a large pot over medium heat. Add the onion, fennel, and garlic and reduce heat to medium-low. Cook, stirring occasionally, until the vegetables soften and begin to caramelize, about 10 minutes. Stir in the sage and cook 1 minute more. 2. Add the sweet potatoes to the pot...

View full recipe at Epicurious


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