My daughter had FOUR teeth pulled this week. After eating nothing but pudding for over 24 hours she was ready for something else. Something that didn’t require chewing. So I decided to make soup for dinner. Or mashed potatoes. And then I thought, how about mashed potato soup? But then I thought, I have some other stuff that could go in that too. Golden beets from farmer’s market (never tried them before, but why not?) and some other root veggies. Mmmm, sounds like fall to me. They all blended together to make one of the tastiest soups I have ever invented. And that’s saying something!
Creamy Root Veggie Soup
1 large onion, chopped
6-8 russet potatoes, peeled and diced
4 golden beets, peeled and diced
1 large yam or sweet potato, peeled and diced
2-3 large carrots, peeled and diced
1 bay leaf
4-8 cups chicken or vegetable broth
Salt & pepper
1/4 cup butter
1 tsp. fresh thyme
3/4 cup heavy cream
Milk or extra broth if needed
Saute onions in a little olive oil for a 2-3 minutes. Add root vegetables and bay leaf. Cover veggies with broth. Bring to a boil, turn down to a low boil and cook for 15-20 minutes until tender. Add butter and cream. Using an immersion blender, puree the veggies. Add salt & pepper and fresh thyme. Add additional milk and or broth if the soup is too thick. Cook bacon until crispy and crumble for garnish if desired. Makes 4-6 main dish servings.