Sweet Potato SoupAs Nutritious as Soup Can Get!

• 3 large sweet potatoes, scrubbed
• 4 tablespoons butter
• 1 large white onion, chopped
• 1 bunch green onions, trimmed to 2 inches of green top and chopped
• 5 1/2 cups chicken broth (three 14 1/2-ounce cans)
• 1 teaspoon salt
• 3/4 teaspoon ground black pepper
• 3 tablespoons stone-ground whole-wheat flour
• 2 1/2 cups light cream

1. Poke the sweet potatoes with the tines of a fork.
2. Microwave at full power until soft, about 8 minutes, turning the potatoes over after 4 minutes.
3. Let cool enough to handle, peel, and mash in a medium bowl.
4. Preheat a Dutch oven over medium heat.
5. Add the butter, onion, and green onions, and cook, stirring constantly, until the onions turn translucent, about 3 minutes.
6. Add the sweet potatoes and cook, stirring, for 1 minute.
7. Stir in the broth and cook for 10 minutes.
8. Season with salt and pepper.
9. Whisking constantly, slowly add the flour to the soup.
10. Whisk in the cream, cook for 1 minute more to warm through, and serve.

sweet potatoes, butter, white onion, green onions, chicken broth, salt, ground black pepper, stoneground, light cream

Taken from www.epicurious.com/recipes/food/views/sweet-potato-soup-as-nutritious-as-soup-can-get-391446 (may not work)