Not long ago I had two dishes at two separate restaurants that I loved equally, so I decided to come home and try to make up my own recipe combining all the delicious flavors in one bowl and came up with this Garlic Sweet Potato Chowder!
Remember I told you about the delicious garlic soup I had at Amore restaurant?
Then the next day I had this amazing sweet potato ravioli at Bravo restaurant in Lansing:
Well I knew I could combine the flavors of these two and I did it!
Garlic Sweet Potato Chowder
Ingredients
- 3 sweet potatoes
- 4 cloves of garlic – diced
- 1/2 cup olive oil melted butter or ghee.
- sea salt.
- 1/2 cup butter or ghee.
- 1/2 cup chopped onion
- 4 cloves of garlic
- 1/2 cup of Arrowroot Flour
- 2 cups cream raw is best
- 3 cups chicken broth that link shows you how to make it OR even though I now know how quick and simple pressure cooker broth is so I can make some mineral-rich broth more quickly in a pinch, if you just don't think you will make it or want some on hand for when you're really crunched for time, try this bone broth — it's 100% grass-fed with a bunch of gelatin, organic ingredients, and it's shelf stable! I love keeping their beef and chicken broth on-hand for quick recipes because they make it just like I do here, and without the nasty msg-like ingredients, additives, or preservatives that store-bought has.
- sea salt and pepper to taste.
- 1/2 cup of shredded Parmesan cheese
Instructions
- Peel and chop sweet potatoes. Spread the potatoes around on one or two buttered cookie sheets or roasting pans, depending on how big they are. You want them in a single layer. Brush potatoes with the olive oil (or butter or ghee) and sprinkle with sea salt. Bake at 450* until golden brown – probably 5-15 minutes – watch them so they don't burn. Set aside.
- Next, in a medium sized saucepan melt 1/2 cup butter or ghee. Sauté chopped onion and garlic. Whisk in Arrowroot Flour. Add cream and keep stirring as it thickens. (Note: a reader, Lisa, said in the comments that it was a little too heavy with so much cream, so you might try less cream and more milk or chicken stock if you want it a little less creamy.) Add chicken stock, slowly, keep stirring as it thickens back up. This will take a few minutes. Add sea salt and pepper to taste. We like a lot. Stir in 1/2 cup of shredded Parmesan cheese.
- If you love it how it is, great. If you think it's just missing a little something, add 2 teaspoons of palm or coconut sugar.
- Top with chives and more shredded Parmesan. Makes about 6 cups. Enjoy!
What restaurant food have you recreated lately?
- Craving Soup? Here are all my soup recipes.
- See my recipes for Fast & Easy meals
Angie jordan says
Just made this…it’s sooooo good! Thanks for the recipe!
Lisa G. says
I made this yesterday!! SOOOO AMAZING!!!! My husband had to stop himself after seconds because it was so rich but the garlic flavor and the sweet potatoes together were really something special. The cream was a little too heavy so I’ll half the amount the next time I make it, but I’m definitely making it again!!! (I even blogged about it!)
KitchenKop says
Thanks for the great feedback! I’ll go make a note up in the recipe about your comment on the cream, good to know. 🙂
Kelly
Linda says
Just last week I decided to throw together sweet potatoes, potatoes and carrots and made what resembled potato soup. I just started adding things as I went along and ate it for 4 days. My son finished it off on me! It was heavenly! Now if only I remembered everything I put in it.
This recipe looks really good. Going to have to give it a try!
Carol@easytobeglutenfree says
Wow! This soup sounds fantastic! I’m always looking for savory recipes for sweet potatoes. Pinned this on pinterest to pass it on.
Abby H. says
This looks so good! How many servings does it make?
KitchenKop says
It makes about 6 cups. Thanks for the reminder to include that in the post!
Kelly
Sigrid Rogowski says
That soup will be great for next month.Now I don’t eat any hot food.
Chris says
This sounds like a keeper! I’m putting on my to do list (when it cools down a bit)!
I’d like to try my hand at making a tri-color beet/feta/arugula salad I had recently! There are lots of recipes online for this, but this dressing was sublime. A slightly sweet viniagrette, topped with pine nuts. Yum!
Colleen says
I adore soup so much that I once wanted to open a restaurant that only served soup and bread with lovely, lovely butter. 🙂 I am always looking for new soup recipes! This looks yummy, Kelly! I’ve got some sweet potatoes sitting in the pantry right now just waiting to be used. Can’t wait to make it!