Tuscan Savory Sweet Potato Soup Good Recipes

April 18, 2020

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Tuscan Savory Sweet Potato Soup

"This is a recipe I made up due to the fact I love candy potatoes and soup. Add as a lot or as little half of-and-half of as you want. Surprisingly, I use the whole quart and soup is still pretty thick."

Ingredients :

5 sweet potatoes, peeled and quartered
1 tablespoon vegetable oil
1 large onion, diced
1 pound bulk sweet Italian sausage
2 cloves minced garlic
eight ounces mushrooms, sliced
1 tablespoon Italian seasoning
1 quart half of-and-half of, or as needed
salt and ground black pepper to taste
1/four cup grated Parmesan cheese

Instructions :

Prep : 20M	Cook : 8M	Ready in : 50M

Place the candy potatoes into a massive pot and cover with cold water. Bring to a boil; reduce warmth to medium-low, cowl, and simmer until soft, 6 to 8 mins. Drain and permit to steam dry for a minute or two. Puree potatoes in a food processor or blender in batches till smooth. Return pureed potatoes to the massive pot; set aside.
Heat the oil in a massive skillet over medium warmness; cook dinner the onion in the warm oil until translucent, approximately 4 mins. Add the sausage to the skillet and cook until absolutely browned, breaking the beef aside with the back of a wood spoon because it cooks. Stir the garlic, mushrooms, and Italian seasoning into the sausage-and-onion mixture; preserve cooking until the mushrooms are smooth, every other 4 to 5 mins. Season with salt and pepper; transfer to the pot with the potatoes.
Place the big pot over low warmth. Pour the half of-and-half of over the mixture, stirring to combine. Allow the soup to slowly warmth until hot and in your preferred consistency. Garnish with Parmesan cheese to serve.

Notes :

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