Jane Butel's Delicious Chile-Sparked Sweet Potato Soup

Jane Butel is the Queen of Southwest Cooking and a master of some of the finest food in the world! Here are some of her best with her personal comments.

Jane Butel's Quick & Easy Made-From-Scratch Soups -- Recipe #1

Soups are satisfying to the soul. And homemade soups even more so. I like to make quick soups when I feel the urge for soup and a salad or with just a crunchy crusted piece of hearth bread.

Here are three flavorful quick and easy soups that are easy in every way-to make, eat and on the pocket book. Nutritional information has also been provided for your convenience.

#1: Chile-Sparked Sweet Potato Soup

This hearty soup is wonderful for lunch, served with just a crunch of baked tortilla shoestrings. Serve the soup with a sandwich for a light dinner.

Yield: 4 servings

2 medium sweet potatoes, peeled and cut into ½" dice
4 scallions, thinly sliced (1 tablespoon sliced tops reserved for garnish)
1 cup evaporated skim milk
1 tablespoon ground pure hot red chile, or to taste
Few grates of fresh nutmeg
Baked tortilla shoestrings for garnish (optional)

1. Place the potatoes, scallions, and 1 cup water in a 2-quart glass or microwaveable plastic bowl. Cover with plastic wrap and microwave on full power for 10 minutes. Or, to cook conventionally, place the ingredients in a heavy, medium saucepan, cover and simmer for 15 minutes, or until fork-tender.

2. Transfer potato mixture to a food processor. Add the milk and 2 teaspoons of the chile and process until pureed. Stir in the nutmeg. Return to the 2-quart container and microwave for about 2 minutes, or until hot. Serve garnished with reserved chile and scallion.

Per Serving (1/4 recipe): Calories 143 g, Protein 9 g, Carbohydrates 26 g, Fiber 10 g, Fat 2 g Saturated Fat 1 g, Cholesterol 2 mg, Sodium 381 mg

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