For my nephew’s birthday my sister made the most amazing potato soup that she adapted from this Better Homes and Garden recipe. I have been thinking about this soup since she made it. And I’m not just saying that because she is my sister. I apologize in advance for the mental distraction this soup might cause you–now and again after you’ve made it. Yes, yes, my friends… it’s that good. Serves 8 What you need: 2 lb. sweet potatoes 2 lb yams 7 green onions, chopped 28-oz. can chicken broth 1 cup whipping cream 1 cup coconut milk 2 tsp spicy red curry (or just curry if you don’t care for a little kick)
- Preheat oven to 425°F. Scrub potatoes and pierce with a knife. Cook potatoes for 10 minutes or until tender, turning once halfway through cooking. Half potatoes (wear an oven mit as these babies are very hot) scoop flesh into a bowl.
- Depending on size of your food processor, process potatoes, onions and 14 ounces of chicken broth in batches. Process until smooth.
- Transfer potatoes to a large saucepan. Add remaining broth, cream and coconut milk.
- Cook over medium-high heat, stirring occasionally, until heated through. Stir in 3/4 teaspoon of the curry powder and 1/4 teaspoon each salt and pepper.
- Top with Curry Cheese Crisps and sour cream.
Better Homes and Garden’s Curry Cheese Crisps What you need 3/4 tsp. curry powder Parchment paper 5oz. white cheddar cheese, shredded (1/2 cup) Paprika (optional) Cover a baking sheet with parchment paper. In a small bowl toss together the cheese and curry powder. Evenly divide in 8 mounds, 2 inches apart, on baking sheet; flatten mounds slightly. Bake 4 to 5 minutes, until melted and beginning to brown. Cool slightly. Remove from baking sheet with a metal spatula. Sprinkle with paprika. Enjoy! Check back tomorrow for my newest favorite handbag accessory and the winner of our “Poised for Success Giveaway”