Sweet potato & pepper soup

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.

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