For my fellow soup girlies (and non-girlies), we are in the midst of Soup Season! This is a wonderful time of year where we get to make large batches of warm, comforting soup to warm us up on a cold day. Despite the weather being warmer than usual in October, I am still embracing the Fall Season with lots of cooking, which obviously includes delicious soups. This was my first time making Creamy Sweet Potato Soup, and it definitely will not be my last. This was a lovely recipe created by Giada De Laurentiis, who I personally love to watch on the Food Network. You can find Giada’s recipe for Sweet Potato Soup here. I personally am not a huge fan of Rosemary, so I substituted with Dried Oregano. If you want to make this vegetarian, substitute the chicken broth with vegetable broth. To add some extra creaminess, I added a dollop of plain greek yogurt to the soup. If you prefer sour cream over greek yogurt, then do a dollop of Daisy, as they say. This soup is earthy, creamy, and exceptionally comforting. This is a wonderful soup to make for the Fall Season and a great way to use sweet potatoes. Try it at home and let me know what you think!
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