Creamy Sweet Potato and Rosemary Soup

This recipe changed everything in my relationship with sweet potatoes. If you're a savory-not-sweet person, give this hearty, aromatic soup a try. Originally published in a 1950s rural Wisconsin newspaper with no attribution, passed along by a family friend.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 364 Calories

Ingredients

• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 2 sprigs fresh rosemary
• kosher salt and freshly ground black pepper to taste
• 6 cups low-sodium chicken broth
• 3 tablespoons unsalted butter, at room temperature
• 3 large shallots, thinly sliced
• 2 pounds sweet potato, peeled and cut into 1/2-inch cubes
• ½ cup mascarpone cheese, at room temperature

Recipe Instructions

Step 1

Melt butter and olive oil together in an 8-quart stockpot over medium-high heat. Add shallots and garlic. Season with salt and pepper and cook until soft, 3 to 4 minutes. Add sweet potatoes, chicken broth, and rosemary. Season with more salt and pepper.

Step 2

Bring mixture to a boil. Reduce heat and simmer until sweet potatoes are very tender, about 25 minutes.

Step 3

Turn off heat and remove rosemary stems. Using an immersion blender, blend mixture until smooth and thick. Whisk in mascarpone cheese until smooth. Season with salt and pepper. Keep soup warm over low heat until ready to serve.