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Categories:
butter onion garlic bacon white wine potatoes sweet potatoes chicken stock light cream fresh rosemary
Viewed: 41 - Published at: 2 years agoIngredients
- 2 tbsp butter
- 1 None onion, coarsely chopped
- 2 cloves garlic, quartered
- 2 slices bacon, coarsely chopped
- 1/2 cup dry white wine
- 1 1/3 lbs potatoes, peeled and coarsely chopped
- 1 2/3 lbs sweet potatoes, peeled and coarsely chopped
- 3 cups chicken stock
- 1/4 cup light cream
- 2 tsp finely chopped fresh rosemary, plus additional, for garnish
Method
- Melt butter in large saucepan on medium-high heat. Cook onion, garlic and bacon, stirring, until onion has softened.
- Add wine, potatoes and sweet potatoes; bring to a boil. Reduce heat to low; simmer, stirring, for 2 mins. Add stock and 2 cups water; return to a boil. Reduce heat to low; simmer, covered, for 15 mins, or until vegetables have softened.
- Blend or process soup, in batches, until smooth; return to same cleaned pan. Add cream and rosemary; stir until heated through. Garnish with additional rosemary.
