Winter is season of the soup, so if you have to brave the cold temperatures, have this recipe created by Tacombi waiting. The batch serves 6 to 8.
1. In a sauce pot sautée sweet potatoes, Spanish onions, garlic cloves and Poblano peppers, and sprinkle with salt and pepper; when potatoes are lightly browned, add milk and butter.
2. Cover and cook on medium heat until potatoes are tender (about 25 minutes).
3. Cool down; then blend with hand mixer or blender.
Note: If you want a thinner consistency, add vegetable stock to achieve desired results.