2 # Sweet Potatoes, peeled and diced
1 each Yellow Onion, chopped
1/4 cup Ginger, peeled and chopped
2 ounce Olive Oil
1/2 Gallon Water
1 each Bay Leaf
1 qt. Half & Half
1 qt. Heavy Cream
1 tsp. Tabasco.
to taste Salt & Pepper
Method: Sauté onions and ginger in olive oil, get them transparent but not very much color. Add Potatoes , water, and bay. Simmer until potatoes are fully cooked. Pull bay leaves, puree, and season to taste.
Note: A savory topping enhances this soup. Our favorite is to whip 1 cup of cream with the addition of a good sprinkle of cinnamon. Before it is too stiff add salt and white pepper to taste. Dollop this into the soup