Sweet potato soup with rum cream

This is from my Southern Living annual recipe cookbook 1998, page 271. This is one of our favorite soups, and so easy to make .

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Melt butter in a Dutch oven over medium high heat; add onion and sauté until tender.

Step 2

Stir in broth and next four ingredients; bring to a boil.

Step 3

Reduce heat, and simmer one hour or until potatoes are tender.

Step 4

Discard thyme sprigs. Cool slightly.

Step 5

Process potato mixture in batches in a blender until smooth.

Step 6

Return to Dutch oven; stir in whipping cream and the next four ingredients.

Step 7

Cook over low heat, stirring occasionally, until heated. Serve with rum cream.

Step 8

Beat all ingredients at high speed with an electric mixer until soft peaks form. Yield one cup.