Cream of Sweet Potato Soup: The Best Cream of Sweet Potato Soup Recipe from Cook'n

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	Cream of Sweet Potato Soup

Serves: 6

   3 sweet potatoes, medium
   2 cups vegetable bouillon cube, broth
   1 pinch nutmeg
   1 pinch cloves ground
   1 1/2 cups milk soy
   Salt to taste

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Peel and slice sweet potatoes.

Place potatoes in a Dutch oven with broth. Bring to a boil, cover and reduce heat. Simmer until potatoes are tender, about 20 minutes.

Place half of potato slices and half of broth in a blender. Add nutmeg, cloves, soy milk and salt, and puree. Repeat with remaining potatoes and broth.

Return to Dutch oven, stir to blend and reheat over low heat. Serve hot, or chill and serve cold.

Hints: This soup makes a delicious first course. For a full meal, serve it with rice salad and cookies for dessert. Garnish with nutmeg.

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