Serves: 4
Total Calories: 871
1. Scrub and peel the potatoes. Cut into neat 1/2-inch pieces. Reserve 2 1/2cups in a bowl. Cover with cold water to prevent flesh from turning brown. (Store any extra sweet potato for another use.)
2. In a large saucepan, heat the oil over medium heat and cook the onion, stirring, until soft, about 4 minutes. Drain the potatoes, add them to the pan along with the broth, chile, and cumin. Bring to a boil, then reduce heat to low, cover, and simmer until the potatoes are tender, but still intact, 6 to 8 minutes.
3. Add corn, green onions, and salt. Cook 5 minutes. Remove the chile and discard. Divide the soup among 4 bowls. Garnish with a swirl of crema or sour cream, if desired.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Sweet Potato Soup recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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