The name says it all. Comfort at it’s finest!
2 cups dice sweet potatoes
2 cups diced carrots
1 cup diced celery root
1 cup sliced Roasted red peppers
3 cloves garlic
3 bay leaves
½ tsp nutmeg
7 cups chicken stock
½ cup low fat Cream cheese
Season with salt and pepper
Prep & Directions
(Note I use a pressure cooker, if using a stock pot add 1 more hour for cooking)
1. Add all ingredients except cheese and Salt and pepper to a pressure cooker. Seal the lid and place over med/high heat, bring up to heat or when the safety valve clicks ups and than reduce heat to low and continue to cook for 25 minutes
2. Remove from heat and let cool for 5 minutes release steam, than remove lid when safety valve has gone down.
3. Puree soup and add Cream Cheese cheese and season with salt and pepper