Delicious Creamy Sweet Potato Soup
|Peeled diced sweet potatoes||3 Cup (48 tbs)|
|Canned no salt chicken broth||2 1⁄2 Cup (40 tbs) (Undiluted, Divided)|
|Evaporated skimmed milk||1 Cup (16 tbs)|
|Brown sugar||1 Tablespoon|
|Apple pie spice||1⁄2 Teaspoon|
|Ground ginger||1⁄8 Teaspoon|
|Vanilla extract||1 1⁄2 Teaspoon|
Place sweet potato and 1/2 cup chicken broth in a 3-quart casserole.
Cover with heavy-duty plastic wrap, and vent.
Microwave at HIGH 12 to 14 minutes or until sweet potato is tender, stirring after 5 minutes.
Transfer to container of an electric blender or food processor; top with cover, and process until smooth.
Return mixture to casserole.
Stir in remaining 2 cups broth, milk, bourbon, brown sugar, apple pie spice, ginger, and vanilla.
Cover and vent.
Microwave at HIGH 3 to 5 minutes or until thoroughly heated.