Sweet Potato Soup

1 tablespoon flour

1 tablespoon unsalted butter

1 1/2 cups chicken broth (or vegetable broth, if desired)

1 tablespoon light brown sugar

1 1/2 cups cooked sweet potatoes

1/4 teaspoon ground ginger

1/8 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1 cup Cream O' Weber milk

Salt

In a heavy saucepot, over medium-low heat, cook the flour and butter, stirring constantly until roux achieves a light caramel color. Add the broth and brown sugar, bring to a boil, then lower to a simmer. Stir in the sweet potatoes and spices, bring to a simmer again, and cook for 5 minutes more. In a blender, puree the soup in batches and return to saucepot. Add the milk, and reheat soup. Season with salt and pepper, ladle into warm soup bowls and serve.

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