Creamy Sweet Potato Chowder

Ingredients

• Butter (2 tablespoons)
• Onion (1, diced)
• Garlic (3 cloves, minced)
• Celery (2 stalks, diced)
• Carrots (2, diced)
• Sweet potatoes (2 large, peeled and cubed)
• Vegetable broth (4 cups)
• Thyme (1 teaspoon, dried (or 1 tablespoon fresh))
• Salt (to taste)
• Pepper (to taste)
• Milk (1 cup)
• Cheddar cheese (1 cup, shredded (for topping))
• Green onions (2, chopped (for topping))

Instructions

1. In a large pot, melt the butter over medium heat.
2. Add the diced onion, minced garlic, diced celery, and carrots to the pot. Cook until the vegetables are tender, about 5 minutes, stirring occasionally.
3. Stir in the flour (if using for thickening) and cook for 1 minute to remove the raw flour taste.
4. Gradually whisk in the vegetable broth until the mixture is smooth and well combined.
5. Add the cubed sweet potatoes and thyme to the pot. Season generously with salt and pepper.
6. Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the sweet potatoes are fork-tender.
7. Using an immersion blender or a regular blender in batches, blend the soup until it reaches your desired consistency, either smooth or slightly chunky.
8. Return the blended soup to the pot and stir in the milk. Simmer for an additional 5 minutes to heat through.
9. Serve the chowder hot, garnished with shredded cheddar cheese and chopped green onions.