Cream of Sweet Potato Soup
3 large sweet potatoes, peeled, sliced
2 cups chicken bouillon
1 teaspoon sugar
1/8 teaspoon ground cloves
1/8 teaspoon nutmeg
salt to taste
1 1/2 cups half and half
Put sweet potatoes and bouillon in cooker. Cover and cook on high 2 to 3 hours or until potatoes are tender.
Force potatoes and liquid through food mill or puree in blender. Put back in cooker with remaining ingredients.
Cover and cook on high 1 to 2 hours. Serve hot or chilled with a dollop of sour cream if desired.
Makes about 1 quart.
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