5-6 Sweet potatoes, peeled and cubed
2 Russet potatoes, peeled and cubed
1 large onion, diced
6 cups chicken broth
1 generous Tbs. brown sugar
1 cup cream (opt, but recommended) (or you can use Evap. milk, or milk)
In a medium pot, boil all potatoes and onions in chicken broth until very tender. Use a stick blender to puree, or work in batches in an upright blender to puree, then return to pot (careful - hot liquids explode out the blender if there's too much in the blender - personal experience).
Stir in brown sugar and nutmeg. Add cream or milk if desired (you can completely omit the milk and substitute with more chicken broth for a healthier soup). Season with salt and pepper to taste.
Add more broth for a thinner soup.
This soup would be delicious seasoned with curry, ginger and coconut milk instead of nutmeg and cream. Yum. You can substitute the sweet potatoes and potatoes and use cooked squash instead for a nice squash bisque. Isn't soup wonderful?