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Cream of Sweet Potato Soup
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3 sweet potatoes, peeled and sliced
2 cups Chicken broth
1 teaspoon sugar
1/8 teaspoon ground cloves
1/8 teaspoon nutmeg
Salt to taste
1 1/2 cups Light cream, half-and-half, or milk
Put sweet potatoes and broth in a Crock Pot. 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 or food processor. 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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