Two-Potato Soup Recipe
- 3 1/2 cups canned unsalted chicken broth
- 12 ounces (about 3 small) russet potatoes, peeled, chopped
- 1 10-ounce (about 1 large) orange-fleshed sweet potato (yam), peeled, chopped
- 3 large garlic cloves
- 1/2 teaspoon minced fresh rosemary
- Combine first 4 ingredients in heavy large saucepan. Cover and simmer over medium-low heat until potatoes are tender, about 20 minutes. Transfer mixture to blender or processor and puree until smooth. Return soup to saucepan. Stir in rosemary and bring to simmer. Season to taste with salt and pepper.(Can be prepared 2 days ahead; refrigerate. Return to simmer before serving.)
