Sweet Potato Soup

Servings: six

Ingredients

1 qt low sodium chicken broth
3 large sweet potatoes, peeled and cut into 1-inch cubes
4 ounces pancetta, diced
1 tablespoon butter
4 large shallots, peeled and thinly sliced
1 teaspoon fresh rosemary, minced

Directions

In a medium skillet, brown the pancetta.  Add the butter and shallots.  Sauté for 10 minutes.

Place broth and potatoes in a large Dutch oven.  Bring to a low boil and simmer for 20 minutes, until potatoes are soft.  Transfer potatoes and some of the broth to a blender and puree.  This step will need to be completed in several batches.  Return the pureed potatoes back to the pot and stir to blend with the remaining broth.

Add the pancetta and onion mixture to the pot, along with the rosemary.  Bring the soup to a simmer and cook for 20-30 minutes.