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The combination of sweet and fresh flavors creates a thick and savory soup made from a mix of vegetables and sweet potatoes.

One of several varieties of medium size round red or white potatoes that are suitable for boiling, as well as roasting or frying.

A combination of ingredients that go together well make this type of soup similar but a more savory version of a traditional potato soup.

A kitchen utensil used to puree potatoes after they are cooked or to puree other soft foods for making food dishes requiring a smooth textured ingredient.

Most often this variety of soup is made as a creamy soup with a milk or soy base. Carrots are roasted or cooked slowly and pureed into a creamy texture.

A typical type of Chowder that is made with a greater abundance of solid ingredients than liquid ingredients.

A French food consisting of small to medium sized cubes of high quality pork (typically from a pork belly) that have been slowly cooked in a covered pot to become candied.

An oval shaped potato with a thin outer skin that is light tan in color and smooth overall with a few very small eyes.

A variety of russet potato known as Russet Burbank or Russet Brown, which is referred to as an Idaho potato because they are grown in the state of Idaho.

A food dish made with potatoes that are precooked, cubed and then fried in butter or oil and seasoned with a variety of ingredients such as salt, pepper, onions, and bits of green herbs.

A type of potato, such as a russet or white potato, that have brown skins and white flesh and are commonly used for baking, but can also be used for mashing, frying, broiling, or deep fat frying (French fries).

A type of finger potato with a long knobby oval shape, a pinkish beige colored skin, and white flesh that is somewhat waxy in texture.

A brown skinned, oblong potato with a white interior, which is one of the most popular potatoes. It has a rough skin with numerous eyes and can grow quite large.

A hearty meat stew originating in southern France, that consists of a confit (most often duck, goose, or pork) that is combined with white beans, vegetables, and potatoes, placed in a pot, and slowly cooked to blend all of the flavorful ingredients.

A type of stew originating in Ireland that is made with lamb or mutton, potatoes, onions, and seasonings.

A variety of sweet potato that has light colored skin and lavender flesh and is of Japanese and Chinese origin.

A variety of new potato that has a slightly irregular oval shape and beige-white skin that turns slightly pink when exposed to light.

A type of new potato that originated in Denmark. The skin is colorful, ranging from beige to brown with areas of red and the shape is somewhat elongated.

A type of pot that is commonly used to cook a variety of sauces, stews, egg, potato, vegetable, meat, poultry, and fish dishes.

The Japanese Sweet, which may also be referred to as a Japanese yam, an Oriental, Kotobuki, Satsuma Imo, or Satsumaimo, is a variety of potato that is common in Japan and is now grown in the U.