Sweet Potato Soup

My friend Becky let me mooch some soup off her one night for my family. They really liked it so I am offering it to you. Let me know if you ever make it.


Southern Sweet Potato Soup

2 large sweet potatoes, peeled and sliced (about 2 pounds)
2 (14-oz) cans chicken broth
3 C chopped onion
2 celery ribs, chopped (about 1 C)
2 garlic cloves, minced
½ C water
1/3 C butter, melted
3 T creamy peanut butter
1 cinnamon stick
2 C milk w/a bit of sour cream
¾ t salt
1 T chopped fresh thyme
½ C whipping cream
1 ½ T molasses
1/8 t salt
1/8 t ground nutmeg
lime wedges
Garnish: chopped dry-roasted peanuts

Combine first 9 ingredients in a 5-quart slow cooker.
Cover and cook on LOW 7 hours or until potatoes are tender. Remove and discard cinnamon stick. Cool soup slightly.
Process soup, in batches, in a food processor until smooth.
Return soup to slow cooker. Add 2 C whipping cream, ¾ t salt, and thyme.
Cover and cook on HIGH 30 to 45 minutes or until thoroughly heated.
Combine ½ C whipping cream, molasses, 1/8 t salt, nutmeg in a small bowl; beat at medium speed with an electric mixer until soft peaks form. Serve soup with whipped cream and a lime wedge; garnish, if desired. Makes 10 cups.