Ingredients

Makes 6 to 8 servings

　　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

　　2 tablespoons grated Parmesan

　　

Step 1

1. 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.

　　

Step 2

2. 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.

　　

Step 3

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

　　

Step 4

4. Ladle the soup into bowls and drizzle with more olive oil. Sprinkle with the Parmesan and serve.