Sweet Potato Soup Recipe

Peel and cut vegetables into small uniform pieces. Place in a pot and cover with the chicken stock; use only the amount of stock needed to cover. Bring to a boil and cook until vegetables are tender.

Place vegetables and liquid into a food processor. Puree.

Return pureed vegetables to the saucepan. Slowly stir in the cream brown sugar nutmeg and butter. Add salt and pepper to taste.