Recipe Station

Here's everything you need. For extra flavor, you can add 1/4 teaspoon of salt. I always serve this in a large bread bowl, if you don't have those laying around then just a good sized piece of Sourdough Bread would pair really nicely.

Ingredients To Gather:

• 1 cup chopped celery
• 1/2 cup chopped onion
• 1 tablespoon canola oil
• 3 medium sweet potatoes (about 1 pound), peeled and cubed
• 3 cups chicken or vegetable broth
• 1 bay leaf
• 1/2 teaspoon dried basil

Directions To Follow:

Saute the celery and onion in oil until tender using a Dutch oven. Add the rest of the ingredients and bring to a boil over medium heat. Lower the heat and simmer until the potatoes are tender. This usually takes between 25 and 30 minutes. Take out the bay leaf and let the mixture cool, then use a blender to blend the soup until it's smooth and creamy. We recommend doing this in batches instead of trying to blend the entire amount. Once you're done, pour the soup back into the pan and cook until it's heated completely through.

You'll need 20 minutes of prep time for this recipe, but it's well worth the effort. However, it only makes four servings so don't be surprised if you need to make double! We like this recipe because it's an easy way to whip up an all-natural dish that uses only the finest ingredients. Plus, it's sure to satisfy even the heartiest of appetites!

Article Source: Taste of Home