This recipe is my father’s but I have spent more than a few attempts trying to measure out into actual measurements his “little of this, little of that, a bit of wine for the soup, a bit of wine for me” approach to cooking.
The end result is a soup that is so easy to make, tastes fantastic and is definitely company-worthy.
It’s also one of the recipes my friends ask me for the most.
This soup makes you feel like a cook-from-scratch mom (or hostess) but whether you serve this with homemade biscuits or the ones from the refrigerator section of the grocery store, no one will ever guess how easy this recipe is to make.
One Yam (or Sweet Potato)
4 Medium White Potatoes (I typically use Russet)
2 cups peeled and chopped carrots (or baby carrots because they are easier!)
2 cloves garlic
4 cups chicken broth
1 cup white wine
Salt and pepper to taste
Peel and chop all of the vegetables (including garlic) and place in soup pot.
Add chicken broth, salt and pepper and bring to a boil.
Reduce heat; cover and simmer until vegetables are soft (can stick a fork through them). Approximately 20-25 minutes.
Using a handheld blender or a food processor puree the vegetable mixture (I prefer to use a handheld blender because it is one less dish to clean!)
Add wine, stir, and let simmer for an additional 10 minutes (If soup is too thick feel free to add a little more chicken stock or wine—whatever suits your taste).
Serve with biscuits.