Ingredients
Scale
- 1 onion, diced
- 3 garlic cloves, minced
- 1/2 Cup Flat Parsley, Chopped
- 2 Tablespoon Olive oil
- 2.5 lbs Russet Potatoes, cut into big chunks
- 1 lb Sweet Potatoes, peeled and cut into big chunks
- 4 cups Chicken Broth
- 2 cups water
- 1 Cup Milk (We used Skim Milk but you can use whatever kind you like)
- Frank’s Red Hot Sauce (We added a dash to it but you can add more and use your favorite hot sauce)
- Salt & Pepper (to taste)
- Optional toppings: sliced green onions, shredded cheese, crumbled bacon
Instructions
- Heat olive oil in a large pot and sauté onion, garlic, and parsley until onion is transparent.
- Add both types of potatoes to the pot. Add chicken broth and then add water slowly until liquid level just barely covers the potatoes (you might need more or less than the 2 cups). Heat potatoes and broth/water over high heat until boiling.
- Once boiling, reduce heat to medium and continue to simmer until potatoes are tender.
- Turn off heat and begin mashing potatoes with hand-held potato masher until most potatoes are mashed/broken up. At this point, your soup should be thickening up quite a bit. Stir/mash in the milk, a few dashes of Frank’s Red Hot Sauce and season with salt and pepper.
- If you want more of a creamier soup, use an immersion blender to get rid of any chucks of potatoes.
- Serve in bowls and top with optional sliced green onions, shredded cheese, and crumbled bacon.
