Sweet Potato Fennel Chunky Soup

3 tablespoons extra-virgin olive oil, plus more for serving
1 large onion, diced
1 medium fennel bulb, trimmed and sliced crosswise
1/2 garlic clove, minced
2 large fresh sage leaves, roughly chopped
2 large sweet potatoes (about 1 1/2 pounds), peeled and cubed
4 cups chicken or vegetable broth
Kosher salt and freshly ground black pepper to taste

Heat the olive oil in a large pot over medium heat. Add the onion, fennel, and garlic and reduce heat to medium-low. Cook, stirring occasionally, until the vegetables soften and begin to caramelize, about 10 minutes. Stir in the sage and cook 1 minute more.

Add the sweet potatoes to the pot and stir. Pour in the broth and bring the mixture to a boil, then reduce to a simmer and cook, covered, until the potatoes are fork-tender, 20 to 25 minutes. Season with the salt and pepper.

Transfer half of the soup to a blender and purée until smooth. Return to the pot and stir to combine.

Ladle the soup into bowls and drizzle with more olive oil. 8 servings.

Number of Servings: 8

Comments:
- We didn't use olive oil for garnish.
- I used less olive oil and garnished with fresh parsley.

By: BOXERMOM19. Adapted from: SparkPeople