Sweet Potato Soup with Blue Corn Tortillas

Thank you Bobby Flay! I just saw this one and if you want to try a little heat with your sweet potatoes, here you go:

• 3 cups leftover mashed sweet potatoes
• 1 1/2 to 2 cups low-sodium chicken broth
• 1/2 teaspoon ground ginger
• 1/2 teaspoon allspice
• 1/2 teaspoon freshly grated nutmeg
• 1/2 cup creme fraiche, or cream
• 2 teaspoons chipotle in adobo puree
• Salt and freshly ground black pepper
• Fresh cilantro leaves, for garnish
• Blue Corn tortilla chips, coarsely crushed, for garnish

Whisk together the mashed potatoes, 1 1/2 cups of the broth, ginger, allspice, and nutmeg in a medium saucepan and bring to a simmer over high heat. Reduce the heat to low and cook, stirring occasionally, for 10 minutes. Whisk in the 1/4 cup creme fraiche and more broth, if needed, and cook for 5 minutes.

Whisk together the remaining 1/4 cup of creme fraiche and chipotle puree in a small bowl, and season with salt and pepper. Ladle the soup into bowls and top with a dollop of the creme fraiche, some cilantro leaves and some of the tortilla chips.

4-6 Servings

Bobby Flay's Video for this Recipe