- 1 (15 ounce) can Bruce's® Yams Cut Sweet Potatoes in Syrup, drained
- 1 small avocado, chunked
- 1/4 cup half-and-half cream
- 3 (16 ounce) cans chicken broth
- 1/2 teaspoon ground white pepper
- 1 teaspoon green hot sauce, or more to taste
- Avocado oil, for drizzling
- Sprinkling coarse salt (optional)
- 1 small serrano pepper, thinly sliced
- Place Bruce's(R) Yams Cut Sweet Potatoes and avocado in a blender or food processor, and process until smooth.
- Add half & half and process 30 seconds more.
- Transfer sweet potato mixture to a large saucepan along with chicken broth and white pepper. Heat until small bubbles appear around the edge of saucepan (do not boil).
- Reduce heat and simmer on low for 5 minutes; stirring occasionally.
- Remove from heat and stir in hot sauce.
- Divide between 6 warmed soup bowls and drizzle with avocado oil and sprinkle with a tiny amount of salt. Garnish each bowl with sliced Serrano pepper.