Cheesy Sweet and White Potato Soup

1. 1

   Microwave the sweet potatoes and white potatoes separately on high until easily pierced with a knife.

2. 2

   Allow 4 minutes per sweet potato and test; add another minute each until done.

3. 3

   Allow 2 minutes per white potato; add another minute each until done.

4. 4

   When the potatoes are cool enough to handle, slip the peels off and cut into large chunks.

5. 5

   Puree the potatoes in the food processor in two batches, adding 1 cup of water to each batch, until smooth and transfer to a soup pot.

6. 6

   Or place the potatos in a soup pot with 2 cups water.

7. 7

   Insert an immersion blender into the pot and process until smooth.

8. 8

   Bring the mixture to a simmer.

9. 9

   Add enough milk to make a fluid but fairly thick consistency.

10. 10

    Add the cheese, salt, mustard, and nutmeg.

11. 11

    Cover and simmer gently for 10 minutes.

12. 12

    Let stand for 1 to 2 hours before serving, or serve at once.

13. 13

    Top each serving with a sprinkling of green peas.

* Per serving · 4 servings · Values may vary.

No additional tips available.