Ingredients

　　3 large sweet potatoes, scrubbed

　　4 tablespoons butter

　　1 large white onion, chopped

　　1 bunch green onions, trimmed to 2 inches of green top and chopped

　　5 1/2 cups chicken broth (three 14 1/2-ounce cans)

　　1 teaspoon salt

　　3/4 teaspoon ground black pepper

　　3 tablespoons stone-ground whole-wheat flour

　　2 1/2 cups light cream

　　Poke the sweet potatoes with the tines of a fork. Microwave at full power until soft, about 8 minutes, turning the potatoes over after 4 minutes. Let cool enough to handle, peel, and mash in a medium bowl. Preheat a Dutch oven over medium heat. Add the butter, onion, and green onions, and cook, stirring constantly, until the onions turn translucent, about 3 minutes. Add the sweet potatoes and cook, stirring, for 1 minute. Stir in the broth and cook for 10 minutes. Season with salt and pepper. Whisking constantly, slowly add the flour to the soup. Whisk in the cream, cook for 1 minute more to warm through, and serve.

　　Cooks' Note

　　This is just about as healthy a soup as you can get, since sweet potatoes are one of the most nutritious vegetables in the world. One 4-ounce sweet potato contains 249 percent of the recommended daily allowance of vitamin A (betacarotene). Since sweet potatoes have a moderate glycemic index, you should not eat them every day if you are trying to lose weight.

　　Sugar Busters! Quick & Easy Cookbook