You can use yams, winter squash for this recipe too (acorn, delicata, pumpkin, etc.). It is delicious! An immersion blender is a WONDERFUL tool for making cream soups and pureed soups right in the pot which they cook. It is also a wonderful too for thickening soups, by blending part of the soup So much easier (and safer and less dishes) than doing in it the blender. If you puree hot foods in a blender, either let it cool first (and reheat to serve) or do it in very small batches leaving a vent in the top...otherwise it might explode (It may pop the blender top off and sprays hot soup all over you and the kitchen. Speaking from experience.) Needless to say...I love my immersion blender now. :-) You can also mash this with a potatoe masher. The consistancy isn't as smooth, rather more "rustic" but it is still quite tasty. You can make this one the stove in a flash too in the time it takes to for the potatoes to boil to soft, then blend and season and soups on!
Notice I do not tell you how many potatoes (sorry!), if you fill a large crock (5-6qrt) half full of chunks, use the first measurement of seasonings. If you fill it to the brim double that. Let your finger dip guide you after that. :-)
1-3C or water (or veggie or chicken stock)
1/8-1/4 tsp gr cloves (to taste)
1/8- 1/4 tsp dr. nutmeg (to taste)
salt to taste
Milk or cream to taste (or more water or stock)
Put potatoes and water and salt in the crock and cook on high for 3 hours. Mash or puree potatoes, season and add milk to desired consistancy.
(We actually use yams and sqaush in this more often than sweet potatoes because they seem to be cheaper.)