Cheesy Sweet and White Potato Soup
Updated February 23, 2016 
This soothing soup is made easy by microwaving the potatoes ahead of time.
EMBELLISH IT:
Sautéed chopped leeks make a great garnish. Pass around in a small bowl to top individual portions.
MAKE IT A MEAL:
This filling soup is a good choice for a soup-and-salad meal.
6 servings
CostModerate
Total Timeunder 1 hour
OccasionFamily Get-together
Recipe Coursehot appetizer
Dietary Considerationvegetarian
Equipmentfood processor, microwave
Mealdinner, lunch
Moodblue
Taste and Texturecheesy
Type of Dishhot soup
Ingredients
- 2 large or 3 medium sweet potatoes
- 4 medium-large white potatoes, preferably russet
- 2 to 3 cups low-fat milk, rice milk, or soy milk
- 1½ cups grated Cheddar cheese or Cheddar-style nondairy cheese
- ½ teaspoon seasoned salt
- ½ teaspoon dry mustard
- Pinch of ground nutmeg
- 1 cup frozen green peas, thawed
Instructions
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Microwave the sweet potatoes and white potatoes separately on high until easily pierced with a knife. Allow 4 minutes per sweet potato and test; add another minute each until done. Allow 2 minutes per white potato; add another minute each until done.
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When the potatoes are cool enough to handle, slip the peels off and cut into large chunks.
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Purée the potatoes in the food processor in two batches, adding 1 cup of water to each batch, until smooth and transfer to a soup pot. Or place the potatos in a soup pot with 2 cups water. Insert an immersion blender into the pot and process until smooth.
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Bring the mixture to a simmer. Add enough milk to make a fluid but fairly thick consistency. Add the cheese, salt, mustard, and nutmeg. Cover and simmer gently for 10 minutes. Let stand for 1 to 2 hours before serving, or serve at once. Top each serving with a sprinkling of green peas.
2004 Nava Atlas
