Sweet potato soup

5 Chopped and peeled sweet potatoes
2 cans chicken broth
2 bags frozen corn, no salt
2 tbsp butter
1/4 cup of flour
1 cup milk
1 cup half and half or heavy cream
1 8 oz container of sour cream
2 tbsp celery flakes
1 tbsp parsley flakes
1/2 tbsp crushed bay leaf
water, optional

In a large sauce pan, cook potatoes in chicken broth until soft. In a small saucepan melt butter and whick in flour until thick. Slowly whisk in milk, cream and sour cream. Add seasonings, corn and milk mixture to potato pan. Use a potato masher to lightly mash the potato and let simmer for 15 minutes. Add water as needed, to adjust thickness.

Number of Servings: 12

Recipe submitted by SparkPeople user JAYNE558.