*Please update your bookmarks to my new website: You know, I usually pride myself on finding good substitutions for traditional comfort-food favorites. I love making raw freezer fudge or banana soft serve for a sweet treat, and I love roasting vegetables and topping them with salt if I need a “salty” fix. However, lately I’ve been craving something harder to replace: Broccoli Cheddar Soup. It’s funny, because I used to be terrified of anything creamy, but somehow Broccoli Cheddar soup snuck it’s way into my life, and now I crave it on chilly days.
Obviously, this is NOT the healthiest choice for soup, so I decided I’d try to replicate the flavor in a healthy way… avoiding dairy and all that fat! I figured a creamy potato soup base would be a good start. I used this recipe to kick off my experiment, and a new potato in my life:
A white sweet potato! These guys are pretty new to me, but I thought they might make a healthier potato soup, and was hoping they’d be less-sweet than their orange cousins…
I used my trusty Salad Shooter to tackle my potatoes quickly:
The potatoes came out perfectly:
And they cooked faster that way! 
Once the potatoes were tender, I pureed the soup with an immersion blender so it was smooth and silky:
The texture was perfect! In the meantime, I steamed some fresh broccoli:
And added it to my creamy soup at the very end. The final product:
Pretty, right? 
Unfortunately, it didn’t taste as good as it looked. 
Despite their white color, the white sweet potatoes were still TOO SWEET for this soup. I added some lemon juice and extra salt to the recipe, hoping to mask the sweetness, but it just didn’t work. The texture was perfect, though, and I really think if I tried this again using Yukon Gold potatoes, it would be a total success! (I also remember reading somewhere that Yukon Gold potatoes are surprisingly high in antioxidants!)
While my soup wasn’t a total success, I do think I’m onto something. You’ll be seeing more “creamy” soup experiments in my future!! 
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That does look really good! Hopefully it will turn out perfect with the Yukon golds.
Oh I am sorry the white sweet potatoes did not work. I was introduced to them last year, a local farmer sells them. I loved them grilled. Maybe next time add a little hit to the soup, like cayenne pepper, it might counteract the sweet.
Oh yum! Good info on Yukon Gold Potatoes