Chunky Sweet-Potato Soup

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   1. Heat the olive oil in a large pot over medium heat. Add the onion, fennel, and garlic and reduce heat to medium-low. Cook, stirring occasionally, until the vegetables soften and begin to caramelize, about 10 minutes. Stir in the sage and cook 1 minute more.

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   2. Add the sweet potatoes to the pot and stir. Pour in the broth and bring the mixture to a boil, then reduce to a simmer and cook, covered, until the potatoes are fork-tender, 20 to 25 minutes. Season with the salt and pepper.

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   3. Transfer half of the soup to a blender and puree until smooth. Return to the pot and stir to combine.

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   4. Ladle the soup into bowls and drizzle with more olive oil. Sprinkle with the Parmesan and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.