Mixed Potato Soup

1 cup peeled sweet potato pieces
1 cup fingerling potatoes, cut in bite-size pieces
1 cup red potatoes, cut in bite-size pieces
1 cup golden potatoes (or Yukon gold), cut in bite-size pieces
2 cups water
2 cups low-sodium vegetable broth
1/2 tablespoon butter
1/2 tablespoon extra virgin olive oil
1/4 cup finely chopped onion
1 clove garlic, finely minced or 1 teaspoon already minced garlic
1 tablespoon all-purpose flour
3 cups milk (at least 1 %)
1/2 teaspoon ground cumin
1/2 teaspoon cinnamon
Salt and pepper to taste

Prepare all of the potatoes, peeling the sweet potato but leave the other peels on. Set aside.

In a 4 ½-quart soup pot, combine water and broth and bring to boil over high heat. When broth is boiling, add all potatoes and cook uncovered 15 minutes or until tender.

Meanwhile, in a small skillet, heat oil and butter over medium-high heat. Add onion and garlic, and stir and cook until onion just begins to brown on edges, about 2 minutes. Reduce heat to medium-low and add the flour, stirring well until a paste forms and starts to bubble and darken. Slowly pour 1 cup of the milk into skillet and stir to thicken. When a paste has formed again, remove from heat and set aside.

Check for potatoes’ tenderness, reduce heat to medium-low and add the onion mixture, remaining milk, cumin and cinnamon to the soup pot. Using an immersion blender*, blend soup until almost smooth. Cook for another 10 to 30 minutes, stirring from time to time, until ready to serve. Reduce heat if necessary to prohibit the soup from boiling. Add salt and pepper to taste and serve.

Mixed Potato Soup

Approximate Values Per Serving (6): 163 calories (20% from fat), 4g fat (1 g saturated), 7 mg cholesterol, 6 g protein, 26 g carbohydrates, 2 g dietary fiber, 135 mg sodium

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