2 large yams or sweet potatoes, peeled and cut in 1 dice
6 Medium-size Yukon gold potatoes, cut in 1 dice
3 large carrots, cut in 1 dice
2 large white potatoes, cut in 1 dice
1 large onion cut in 1 dice
3 cans, 14.5 oz. ea., fat-free chicken broth
1-1/2 teas. salt
1/2 teas. white pepper
1/2 teas. garlic powder
Clean the sweet potatoes or yams and peel and dice in 1 cubes. Clean the Yukon Gold potatoes, white potatoes and carrots and cut in 1 dice. Take the outer skin and root and blossum ends from the onion and cut in 1 dice.
Place all of the vegetables in a large stockpot. Add all 3 cans of the chicken broth. Add enough water to this mixture to cover by 2 inches.
Bring to a boil over medium-high heat. Boil for 30 to 40 minutes, stirring occasionally to keep potatoes from sticking to bottom of pan.
Check for doneness, potatoes should be firm not mushy. Ladle into soup bowls to serve.
Serve with specialty crackers or crusty rolls.
Active Time: 15 Minutes
Total Time: 1 Hour 15 Minutes
Yield: 8 Servings