2 pounds sweet potatoes, peeled and cut into 1/2-inch pieces
1/2 tsp cayenne pepper
salt & freshly ground black pepper
4 cups water
1/2 cup heavy cream
2 cups frozen sweet corn
sliced green onion for garnish
DIRECTIONS
Melt the butter in a Dutch oven or large pot over medium.
Add the carrots, celery, onion, potatoes, cayenne, 2 tsp salt, and 1/4 tsp black pepper to the pot and cook, stirring occasionally, for about 3 minutes.
Stir in the water and bring to a boil over medium-high heat.
Reduce heat to medium-low and simmer until potatoes are tender, about 10 minutes.
Transfer HALF of the soup to a blender or food processor and puree.
Return the pureed soup back into the pot with the rest of the soup.
Slowly stir in the heavy cream and cook, stirring occasionally, for about 2 minutes.
Stir in the corn then continue to cook, until the soup is heated through.
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