Sweet Potato & Avocado Soup - cooking recipe

Ingredients

1 (29 ounce) can Bruce's(R) Yams Cut Sweet Potatoes in Syrup, drained
1 small avocado, chunked
1/4 cup half-and-half cream
3 (16 ounce) cartons 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

Preparation

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.