Sweet potato & pepper soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Sweet potatoes | |
| 2 | cans | (10oz each) Chicken broth, |
| Undiluted | ||
| 1 | cup | Water |
| 1 | teaspoon | Bick's hot pepper relish OR |
| ¼ | teaspoon | Tabasco sauce |
| Light sour cream | ||
Directions
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.