Hungarian Potato and Sweet Potato Soup
7 cups Vegetable Stock (I used Emeril's0
3 fist-sized Yukon Gold potatoes, peeled and chopped
2 medium sweet potatoes, peeled and chopped
1 large leek, washed and chopped
1.5 tablespoons Hungarian sweet paprika
1 cup low-fat milk
1 tablespoon dried dill
1/4 tsp tamari or soy sauce
lots of fresh ground pepper
salt to taste
2-3 oz. neufchatel cream cheese (or regular reduced fat cream cheese)
Bring 6 cups of stock to a boil in a large soup pot. Drop in the potatoes and sweet potatoes and reduce heat to medium simmer. Half-cover and let the potatoes cook until tender, 15-20 minutes.
Meanwhile, heat a sprayed non-stick pan. Add the leek and toss it around stir-frying about 5 minutes. Sprinkle with the paprika and stir fry for another minute or two. Add the remaining 1 cup stock and stir to deglaze.
Add this mixture to the simmering potatoes and stock. Add the milk, dill, tamari, pepper and salt. If you are serving the soup right away, add more dill, as it takes a while for the flavor to really come out.
Lower the heat under the soup and add the pieces of cream cheese. Stir like crazy to break it up and melt it. Taste for seasoning.
Pairs Well With
Perfect comfort food - very flavorful and soothing!