Name: Creamy Sweet Potato and Veggie Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 16 servings (4 quarts)
Ingredients: 1 large onion, chopped; 1/4 cup butter; 3 medium sweet potatoes, peeled and chopped; 3 medium zucchini, chopped; 1 bunch broccoli, chopped; 2 cartons (32 ounces each) chicken broth; 2 medium potatoes, peeled and shredded; 1 teaspoon celery seed; 1 to 2 teaspoons ground cumin; 2 teaspoons salt; 1 teaspoon pepper; 2 cups half-and-half cream

I tasted a delicious soup in a restaurant but couldn't persuade the chef to share the recipe, so I began to experiment on my own. Finally, I came up with this blend, which is very close to what I tasted—maybe even better! —Audrey Nemeth, Mount Vernon, Maine

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Creamy Sweet Potato and Veggie Soup

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Yield:16 servings (4 quarts)

Prep:10 min

Cook:20 min

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Ingredients

1 large onion, chopped
1/4 cup butter
3 medium sweet potatoes, peeled and chopped
3 medium zucchini, chopped
1 bunch broccoli, chopped
2 cartons (32 ounces each) chicken broth
2 medium potatoes, peeled and shredded
1 teaspoon celery seed
1 to 2 teaspoons ground cumin
2 teaspoons salt
1 teaspoon pepper
2 cups half-and-half cream

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Directions

In a stockpot, saute onion in butter until transparent but not browned. Add the sweet potatoes, zucchini and broccoli; saute lightly for 5 minutes or until crisp-tender. Stir in broth; simmer for a few minutes. Add potatoes and seasonings; cook another 10 minutes or until vegetables are tender. Stir in cream and heat through.