• Chef Kelly Unger

Sweet Potato Chowder

Sweet potatoes, potatoes and parsley are all super foods. The potatoes and carrots (and most vegetables) concentrate thier vitamins in their skin, so please do not peel them. Just lightly scrub or rinse the dirt off to enjoy the full health benefit. Be sure you are purchasing actual sweet potatoes and not yams. This time of year the red skinned and white sweet potatoes are more prevalent than the orange. And no need to pick the leaves off the parsley stems. The stems have just as much flavor and nutrients as the leaves. So just chop them well and enjoy easier prep. This is a very comforting and nourishing soup. I hope you enjoy! Bon appetite!

Serves 6 to 8

1 large Russet or Yukon Gold potato, skins on, medium dice

4 small Sweet Potatoes (not yams) either orange, white or red skinned, skins on, large dice

1 cup corn

2 medium carrots, unpeeled, small dice

2 stalks celery, small dice

1 cup peas

½ to 1 cup mushrooms, chopped

1 medium onion, small dice

2 boxes/8 cups vegetable broth

1 cup plus more if desired cashew milk (or plant milk of choice)

Salt and pepper to taste

Olive oil for sautéing

½ bunch parsley, chopped

Optional: 1 teaspoon of Rosemary and 1 teaspoon of Tarragon

Sauté the onion and mushrooms in olive oil in a 6qt soup pot over high heat until browned. Add the broth, 1 teaspoon salt, several grinds of pepper and all of the remaining vegetables. Stir to combine. Bring to a boil, reduce to a simmer, cover the pot and simmer for 15 minutes. Check for doneness of potatoes. If fork tender, add the milk, Rosemary and Tarragon if using, and stir to incorporate. Add more milk if you prefer a lighter, creamier soup. Taste for seasonings and adjust if necessary. Allow the milk to heat through, uncovered, for a few minutes without coming to a full boil. Add chopped parsley. Serve and enjoy!









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