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Sweet Potato and Pepper Soup
2 Sweet potatoes
2 cn (10oz each) Chicken broth, Undiluted
1 c Water
1 ts Bick's hot pepper relish OR 1/4 ts Tabasco sauce
Light sour cream
Preheat oven to 350 degrees F. Pierce potatoes and bake until very soft, about
45 minutes. Or microwave on high for 10 minutes. Peel potatoes and
puree in a food processor. Combine potatoes, chicken broth, water and
hot pepper relish in a large saucepan. Add more water, if needed,
until soup is as thin as you like. Cook over medium heat until hot.
Serve topped with a dollop of sour cream and more hot pepper relish.
Makes 6 cups.
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