- 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
