1 ½poundssweet potatoes, about 2 large, peeled and chopped
2poundsrusset potatoes, 3-4 medium, peeled and chopped
1cupcream
Instructions
In a 5-quart (or so) saucepan, heat the olive oil and add the onion. Cook, stirring often, until the onion has softened a bit, 4-5 minutes.
Add the broth, water, tomatoes, basil, salt, pepper and sweet potatoes. Bring the soup to a simmer and cook for 10 minutes.
Add the russet potatoes and cook 15 minutes more or until all the potatoes are tender.
Mash the potatoes into the soup or blend for a smoother consistency (with a handheld immersion blender or in batches, transfer the soup to a blender, filling it only halfway full with the hot soup).
Stir in the cream and season with additional salt and pepper to taste before ladling into bowls. Garnish with fresh basil and/or drizzle in a bit more cream, if desired.
Notes
Cream: you could definitely try using milk instead of cream; I haven't tried it so can't vouch for how it might affect the consistency. Freezable: also, this soup freezes great!