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Title: Creamy Sweet Potato & Veggie Soup
Categories: Potatoes, Vegetables, Squash, Dairy, Herbs
Yield: 16 servings

1 lg Onion; chopped
1/4 c Butter
3 md Sweet potatoes; peeled,
- chopped
3 md Zucchini; chopped
1 bn Broccoli; chopped
64 oz Chicken broth
2 md Potatoes; peeled; shredded
1 ts Celery seed
2 ts Ground cumin
2 ts Salt
1 ts Pepper
2 c Half & Half cream

In a stockpot, saute onion in butter until transparent
but not browned. Add the sweet potatoes, zucchini and
broccoli; saute lightly for 5 minutes or until
crisp-tender. Stir in broth; simmer for a few minutes.
Add potatoes and seasonings; cook another 10 minutes or
until vegetables are tender. Stir in cream and heat
through.

Audrey Nemeth, Mount Vernon, Maine

Makes: 16 servings (4 quarts)

RECIPE FROM: https://www.tasteofhome.com

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