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Contributed By: Sandy, OH | See all of Sandy's recipes
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Rating: 3   Reviews: 1 See Reviews
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Active Time:  15 Minutes
Total Time:  1 Hour 15 Minutes
  8 soup bowl servings
When I was invited to a St. Patrick's day party, I wanted to take something other than the usual dish. I created this soup with a gold theme using vegetables and broth with a gold theme. The recipe is requested over and over.
2 large yams or sweet potatoes, peeled and cut in 1' dice
6 Medium-size Yukon gold potatoes, cut in 1' dice
3 large carrots, cut in 1' dice
2 large white potatoes, cut in 1' dice
1 large onion cut in 1' dice
3 cans, 14.5 oz. ea., fat-free chicken broth (for bolder flavor use beef broth)
1-1/2 teas. salt
1/2 teas. white pepper
1/2 teas. garlic powder
Clean the sweet potatoes or yams and peel and dice in 1' cubes.

Clean the Yukon Gold potatoes, white potatoes and carrots and cut in 1' dice

Take the outer skin and root and blossum ends from the onion and cut in 1' dice.

Place all of the vegetables in a large stockpot.

Add all 3 cans of the chicken broth.

Add enough water to this mixture to cover by 2 inches.

Bring to a boil over medium-high heat.

Boil for 30 to 40 minutes, stirring occasionally to keep potatoes from sticking to bottom of pan.

Check for doneness, potatoes should be firm not mushy.

Ladle into soup bowls to serve.

Serve with specialty crackers or crusty rolls

Date Added: 09/20/2010
Spotlight Recipe Review See all 1 reviews »

Rating: 3
by: Jaycee, CA Reviewed: 10/29/2010
A little too sweet
This recipe was very easy to shop for and follow. It took about 15-20 minutes to chop all of the vegetables and the directions didn't include when to add the spices in, so I added them after I added the broth. The soup had a great texture and beautiful color. I wouldn't add all 3 carrots as the soup tasted mainly of carrots and was too sweet for my taste. I couldn't taste any of the spices, so I add more to taste. My taste testers thought corned beef might be a great addition.
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