Gently fry the onion and pepperdews until soft. Add in the sweet potatoes and pour in the stock.
Simmer until the potatoes are soft. Blitz in a blender or food processor until smooth.
Add the cream and heat through, the soup will be quite thick, you can add more cream if you so desire, or you can use less calories by adding milk until you get the consistency you enjoy.
Season to your taste, remembering that there is quite a bit of salt already if you used stock cubes.
Serve with croutons, chopped pepperdew and garlic chives.
Reprinted with permission of Sous Chef. To see more recipes, click here.