I decided to make this as the "starter soup" for my division's Thanksgiving feast. I got up 1 hour early to start cooking......I was really rushing things (I am a slow cook). I microwaved the potatoes, cooked up 12 ounces of bacon, and sauteed the onions and garlic cloves in the bacon grease. I then pureed the microwaved sweet potatoes, chicken broth, onions and garlic in a blender (it took several blendings, as I had increased the serving size to 24). I left the skins on the potatoes, added the spices, etc....except that I reduced the peanut butter by about 75%. I didn't measure anything, and didn't even have time to taste it before taking it to work in crock pot to cook for 4 hours. I crumbled the bacon to add as a garnish, along with the roma tomatoes and sour cream/lime zest. OK, I even added a little bacon grease to the soup. I was more than a little terrified to bring an untested, hastily prepared, unusual dish to a work function. Without a doubt, I received more rave reviews than from any other recipe I have ever cooked. Of course, 1/2 the people didn't even want to taste it. But those who did went back for seconds or thirds, and just absolutely raved about it and want me to bring it to future "meals". I tried to generally follow the recipe, except to substitute thyme for the cilantro. As others have said, go easy on the peanut butter. And I agree, the garnish/toppings are essential. I personally loved the addition of the bacon, so consider adding it, also.
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I decided to make this as the "starter soup" for my division's Thanksgiving feast. I got up 1...