Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Sweet potatoes |
| 2 cans | (10oz each) Chicken broth, |
| \N \N | Undiluted |
| 1 cup | Water |
| 1 teaspoon | Bick's hot pepper relish OR |
| ¼ teaspoon | Tabasco sauce |
| \N \N | Light sour cream |
Preheat oven to 350F. Pierce potatoes and bake until very soft, about 45 minutes. Or microwave on high for 10 minutes. Peel potatoes and puree in a food processor. Combine potatoes, chicken broth, water and hot pepper relish in a large saucepan. Add more water, if needed, until soup is as thin as you like. Cook over medium heat until hot.
Serve topped with a dollop of sour cream and more hot pepper relish.
Makes 6 cups.