Creamy Sweet Potato Soup

• 4 sweet potatoes large
• 6 cups chicken broth
• 2 tablespoons margarine
• 1 teaspoon ground ginger
• 2 cups evaporated milk
• 1 clove crushed garlic
• meat some kind, optional

1. Preheat oven to 400 Degrees
2. Poke holes in sweet potatos/yams
3. place yams on foil lined baking sheet. Cook until it is as soft as warm butter. In Utah this takes almost 2 hours but the softer they are the sweeter they become. Bake sweet potatoes in their skins. Bake on cookie sheet covered in foil until they are as soft as butter. Remove skins when done. They should come right off.
4. In a sauce pan melt margarine and then add the garlic, four, and ground ginger. When that is mixed, add the evaporated milk. Cook until it is thicker. Stir often.
5. When potatoes are done puree one potato at a time in a blender with some chicken broth. Add to a pot.
6. Combine the contents of the sauce pan with remaining broth to the pot. Cook on medium heat until it's hot.
7. I like to add chopped turkey sausage. Add what you like or go vegetarian. I also like to add some honey to sweeten it a little.

sweet potatoes, chicken broth, margarine, ground ginger, milk, garlic, kind

Taken from www.yummly.com/recipe/Creamy-Sweet-Potato-Soup-1474287 (may not work)