2.5cupschicken (diced)(the equivalent of 3 diced chicken breasts)
3cupssweet potatoespeeled & diced
3red potatoespeeled & diced
You can choose to make this in a crockpot or on the stove top, pick your poison. In either, start out by adding in your vegetable broth. I prefer using a powdered type, Vegeta is pretty amazing and one of my favorite for flavor. Make sure it's good and strong-tasting!
In a skillet, heat your butter on medium heat and when it's sizzling, add in the garlic and onions.
Saute them until the scallions are tender then add in your spices.
Saute another minute or two, then add to the pot. Now, the reason I always make my broth first is so that you can deglaze the pan of its butter and spices.
Take a few tablespoons of the broth and clean out that pan, swirling it around to get all the spices out, then add it to the pot.
Add in the rest of the ingredients - potatoes and chicken- and cook until the potatoes are tender.
Serve (see notes for other options as to how to finish the soup)
You have a couple of choices for serving with this soup. You can leave it like I did in my picture (chunky and broth filled) or you can remove some potatoes and puree them for a smoother base. You can also puree the whole dang thing. Again, up to you. All are good choices but it depends on what you are looking for in a soup.