Heavenly Sweet Potato, Potato Soup

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 roasted sweet potato
• 1 tablespoon olive oil
• 1 chopped onion
• 3 garlic cloves
• 1 cubed potato
• 10 ounces chicken broth or 10 ounces vegetable broth, for vegetarian
• 1 1/2 teaspoons thyme
• 1/8-1/4 teaspoon cayenne pepper
• salt & pepper
• 1 cup half-and-half cream
• 3 ounces baby spinach
• 3 ounces red leaf lettuce
• 8 black olives, chopped in half
• 8 green olives, chopped in half
• 7 marinated artichoke hearts
• herb salad dressing

Recipe

• 1 roast the sweet potato in its jacket. i roasted mine until it was carmelized and the skin very loose.
• 2 saute onions and pressed garlic for about 3 minutes over medium high heat.
• 3 add potato and saute for another 3 minutes.
• 4 add broth (i used homemade stock so i added a chicken cube for extra umph), spices, and sweet potato
• 5 simmer until potatoes are soft.
• 6 meanwhile assemble the salad ingredients (do not add dressing until served.
• 7 the whole grain rolls can be wrapped in tinfoil and warmed in the oven.
• 8 remove from burner, mash soup with potato masher
• 9 add half and half.
• 10 reheat but not to a boil.
• 11 serve soup in soup bowls with a dollop of sour cream or yoghurt in the middle and a sprig of parsley ( if you give the soup a quick swirl with a spoon it gives a nice decorative effect) salad can be served out of a salad bowl or on side plates with warmed rolls.