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- 3 tablespoons extra-virgin olive oil, plus more for serving
- 1 large onion, diced
- 1 medium fennel bulb, trimmed and sliced crosswise
- ½ garlic clove, minced
- 2 large fresh sage leaves, roughly chopped
- 2 large sweet potatoes (about 1½ pounds), peeled and cubed
- 4 cups chicken or vegetable broth
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons grated Parmesan
- 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 puree until smooth. Return to the pot and stir to combine.
- Ladle the soup into bowls and drizzle with more olive oil. Sprinkle with the Parmesan and serve.
