As you'll soon see, this recipe calls for sweet potatoes. I always knew there was a difference between yams and sweet potatoes, but I never really knew what it is. And, although I knew there was a difference, that didn't stop me from believing that they are interchangeable. So, I've done some research aaaaand I'm more confused then when I started. Sometimes the internet can seem pretty useless.
So I got out my handy dandy Mary Margaret McBride Encyclopedia of Cooking Copyright @ 1959. It was my grandmas and it makes me miss her. I really need to use this thing more often, it's a gem.
This is what it told me.
Broccoli Cheddar Soup
You will need:
- 2 tbsp Olive oil
- 1 medium onion, finely chopped
- 2 stalks celery, finely chopped
- 2 cups low sodium chicken broth
- 2 cups half and half
- 1 lb russet potatoes, peeled and chopped
- 1 lb sweet potatoes, peeled and chopped
- 1 bay leaf
- salt and freshly ground pepper
- 2 cups chopped broccoli florets
- 1/2 lb sharp cheddar cheese, shredded (about 1 1/3 cup)
- croutons for topping
When the potatoes are tender, remove the bay leaf from the soup and either transfer the soup to a blender and puree until smooth, leaving the filler cap slightly open to release steam (you may have to do this in batches), or puree the soup in the pot with an immersion blender. Return the soup to the pot (if using the blender), and thin with water if necessary. Return to a simmer over medium low heat; stir in broccoli and season with salt and pepper.