One Potato,Two Potato Soup (White And Sweet Potato Soup)

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   First, cut sweet potatos into 1/4 inch thickness and equal sizes. Then in a large fry pan add two tablespoons olive oil, and half of all of these spices--cinnamon powder, rosemary, fine sweet basil, cloves, nutmeg, salt, pepper, cinnamon stick, 1 tsp. creole seasoning and garlic powder. Cook and stir all ingredients for 20-25 min. or until golden and soft. Then, remove sweet potatoes from heat and place into a large pot also remove all cloves. Then, in the same fry pan saute diced, equal sized, unpeeled Idaho potatoes with the remaining half of the fine sweet basil, rosemary, salt, pepper and olive oil until slightly golden but not all the way cooked. Add white potatoes to the pot with sweet potatoes. Then, add three cups chicken stock and two cups milk. Keep stove on medium heat and, if needed, add more creole seasoning, salt, pepper, basil, rosemary, and thyme, to taste. Bring soup to a simmer and get out your hand emulsifier. Thoroughly emulsify the potatos. Leave smoothed mixture to simmer for about five more minutes and enjoy! You can fry some sage in olive oil and put it on top of your soup along with one cinnamon sick for a nice garnish.

* Per serving · 4 servings · Values may vary.