Bataatti keitto / Sweet potato soup

This sweet potato soup is the easiest and best soup you can make. Another good thing about it, is that it's easy to adjust depending on preference.

Recipe

2 sweet potatoes

2 regular potatoes (Rosamunda)

1 tbs of minced fresh ginger

2tsp chicken stock powder

6-8dl water

0,5 dl cream

olive oil

 Twisting it up

Chili (if you feel like it)

Truffel oil (if you feel like it)

Fried bacon (if you like it)

Peel the sweet potatoes and the regular potatoes, chop them in cubes. Start by pouring a little olive oil in a kettle, add the ginger and let it sear for about 5min. Add the cubes of sweet and regular potatoes, keep searing for about 4-5min.

Add the water and the chicken stock powder. My favorite stock is "Luomu kanaliemijauhe" by Reformi, because it's organic, it doesn't contain any wheat, and it's one of the few stocks that doesn't contain onions either (IBS friendly).

 

Let the soup simmer for about 15min, then check if the potatoes and sweet potatoes are soft. If they are, use a Bamix (sauvasekoitin) and purée the whole thing. If the soup feels to thick, too purée like, add more water. It's impossible to say on beforehand exaclty how much water is perfect. Potatoes and Sweet potatoes vary in size, and the amount of starch in them vary. Trust yourself with adding water and choosing a good texture. Add the cream for flavor, and the soup is ready to serve!

The ginger will give this soup a nice kick and flavor! This soup is great in it's simplicity. If however, you feel like twisting it up - here are some tips.

Twisting it up!

• For a little stronger kick, add 1/2 chili to the olive oil at the same time as you add the ginger
• To cut the texture, chop up some bacon in mini squares and fry it until crispy. Garnish the soup with the salty crispy bacon
• Garnish the soup on your plate with a sprinkle of white or black truffle oil. You can always garnish with olive oil, but that won't give the same taste