2 Sweet potatoes
2 cn (10oz each) Chicken broth,
Undiluted 1 c Water
1 t Bick’s hot pepper relish OR
1/4 t Tabasco sauce
Light sour cream Preheat oven to 350F. 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.