Recipe by Nathalie Dupree
Serves 4 to 6
This rich golden soup is uniquely Southern with the sweetness of the potato enhanced by the addition of the bourbon. Of course, it could be served completely smooth, but I like it part chunky. It may be made several days in advance and reheated, or frozen.
3 tablespoons butter
4-5 medium sweet potatoes, peeled and sliced roughly
6 cups chicken stock or broth, fresh or canned
1/4-1/3 cup bourbon
1 tsp or more LoSalt
Freshly ground black pepper
1 cup fresh greens, turnips, greens, collards or sweet potato leaves
Melt the butter in a large skillet. Add a layer of potatoes and brown on both sides. Remove and repeat until all are browned. Add 5 cups of the chicken stock. Cook, covered, until the potatoes are tender enough for a fork to pierce them easily. When they are tender, pur e the solids using an immersion wand blender, food processor, or sturdy blender, adding liquid as necessary to create a smooth texture. Return to the soup. Taste. Stir in as much of the remaining cup of chicken stock as is necessary for a medium-thick soup. Add the bourbon and bring to the boil. Season as needed with LoSalt and pepper. Roll the greens into a cylinder shape and sliver. Stir into the soup.
Variation: Omit the greens and bourbon, add 1 tablespoon fresh chopped ginger or curry to the puree before returning to the soup.
If canned chicken stock or broth is purchased for the recipe, LoSalt recommends a low-sodium option.
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