2 slices bacon
1 1/2 tbsp. unsalted butter
1/3 c. minced onion
1 carrot, sliced thin, 1/3 c.
1 rib celery, sliced thin, 1/3 c.
1 bay leaf
1 lg. sweet potato (3/4 lb.), peeled, quartered and sliced thin
2 c. chicken broth
1/3 c. dry white wine
1 sm. boiled potato (1/4 lb.), sliced thin
Fresh nutmeg and white pepper to taste
Sour cream and sliced scallion as garnish

Cook bacon until crisp and reserve. Add butter to fat in skillet. Cook onion, carrot, celery and bay leaf 5-6 minutes. Stir occasionally until soft. Transfer to saucepan. Add sweet potato, white potato, broth, wine and 1/2 cup water. Bring to boil. Simmer, cool 20-25 minutes until potatoes are very tender. Puree then season. Garnish with bacon, scallion and sour cream. 2 servings.