Finishing out my January focus on soups that are good for body and soul, I’m reposting my recipe for Sweet Potato Soup for those of you who may have missed it last fall.
If ever a recipe was deserving of the price of admission, it is this one. The Sweet Potato Soup that appears every year on Thanksgiving Day at my house has been the undisputed winner, the best-in-show, the crowd favorite, for twenty-five years and counting. When people ask, I normally give Chef Patrick O’Connell’s famous recipe for this soup, which is served at his iconic restaurant, The Inn At Little Washington. Chef O’Connell’s recipe absolutely inspired and guided the one I created, and I have shared it for years without hesitation. But as a special thank-you to all of my paying subscribers, I am revealing my version today in this post for the very first time. With apologies and deference to O’Connell and his well-deserved three Michelin stars, according to my own Michelin review board (aka the family), my version is just a bit better:-)))