Serves 8

4 tablespoons butter (divided)
1/8 medium Spanish onion, diced
1 1/4 pound cooked sweet potatoes, peeled and pureed
1/2 quart water
1/2 pint heavy whipping cream
1/2 pint whole milk
1 1/2 tablespoon chicken base
1/4 pound packed dark brown sugar
1/2 teaspoon ground cinnamon
1/2 pinch ground nutmeg
1/2 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons flour

Melt half of the butter in a soup pot over medium heat. Add onion and saute until tender. Add cooked sweet potatoes and heat through. Add water, cream, milk, chicken base and sugar. Bring soup to a boil. Add seasonings.

To make a roux: Melt remaining butter and mix with flour; whisking until smooth. Add to soup gradually to thicken. Adjust seasonings, then serve.

Cook's Note: This soup is very thick. For a thinner version, reduce the amount of roux.