The other day I somehow went over-board making Baked Chicken on Roasted Potatoes/Sweet Potatoes. I used the left-over chicken for chicken quesadillas (of course), but what to do with all that left-over potato/sweet potato? The sweet potatoes were cooked almost to the point of falling apart, which to my mind suggested "soup." So here's my on-the-fly recipe for potato/sweet potato soup.
First make Baked Chicken on Roasted Potatoes/Sweet Potatoes
--Peel and cut several baking potatoes and sweet potatoes in a 2" dice
--Rough chop one onion
--In a roasting pan, toss diced potatoes, sweet potatoes, and onion with 1/2 envelope of onion soup mix (no oil--the chicken will provide plenty of fat)
--Remove skin from chicken drumsticks and bone-in thighs (from all the pieces, or just some of them, depending on how much/little fat you want). Season chicken pieces with salt, pepper, garlic powder (don't over-do it), and "Herbs de Provence"--ie. basil, rosemary, marjoram, sage, savory, thyme, lavender (I didn't even know lavender was edible, but it's listed on this herb blend I used). Let sit about 20 minutes for seasonings to permeate the chicken.
--Arrange chicken parts on top of diced potatoes/sweet potatoes.
--Cook chicken and potatoes at 375 deg. F. for 45 minutes until chicken reaches at least 165 deg internal temperature and the vegetabels are soft.
I turn the chicken after 30 minutes so that it browns on both sides and sometimes even turn on the broiler for just a couple minutes at the end so that the chicken looks good and browned. People in this house seem to have a thing against pale chicken.
Also the sweet potatoes will be noticably softer than the baking potatoes, but other than adding the sweet potatoes after 10 minutes of baking--which would mean taking off the chicken, mixing in the sweet potatoes, and replacing the chicken--I don't see how to avoid that.
--Once your family has had its fill of the chicken and potatoes, season the left-over roasted vegetables with a little tarragon and thyme, and salt and pepper if needed.
--Add chicken broth and fat-free half-and-half (or other choice of cream/milk) in a ratio of 2 parts broth to one part cream. Actual amounts depend on how much vegetables you have and how thick or thin you want the soup to be (for 4 servings of fairly thick soup I used 1 cup broth and 1/2 cup half-and-half).
--Blend the vegetables with the liquids to a smooth, creamy consistency.
--In a sauce pan, gently heat through.
Uche said it was "okay"--maybe he was put off by the orange color--but I quite enjoyed it. I wonder how it would be with roasted apple or pears, maybe topped with toasted pecans.