Ginger Sweet Potato Chicken Soup

I made this recipe on a snowy day when I was craving a comforting soup for lunch, combining the veggies I had on hand with the spices that smelled good to me in the moment.  It turned out so good, I thought I would share it! 

What I love about this soup is that it has a thick and creamy consistency without having to use butter+flour (a roux) to thicken it.  Instead, part of the veggies are pureed with a blender to create a thick base.

Ginger Sweet Potato Chicken Soup

• 2 T. butter
• 1 onion, chopped
• 3 stalks of celery, chopped
• 1 garlic clove, minced
• 1 tsp finely grated fresh ginger
• 3-4 cups chicken stock
• 12 oz potatoes, cut into 1/2 inch pieces
• 12 oz sweet potatoes, cut into 1/2 inch pieces
• 1/2 tsp marjoram
• 1/2 tsp thyme
• 3/4 tsp salt
• 1/8 tsp pepper
• 1-2 cups precooked, chicken, chopped

Melt butter in large pot.  Add onions and celery.  Cook until tender and translucent. 

Add garlic and ginger and saute until fragrant.  (See my trick for always having fresh ginger on hand here.) 

Add 3 cups of chicken stock (you may want to add an additional cup of stock at the end if you prefer more liquid in your soup), potatoes, sweet potatoes, and seasoning.  Simmer until potatoes are tender. 

Using an immersion blender, puree about 1/4 of the soup to make a thick creamy base.  If you don't have an immersion blender, you can transfer about a 1/4 of the soup amount to a blender and puree, then stir it back into the soup.

Add the chicken and heat through.  Serve with grated parmesan and sour cream.