This soup is almost too simple… until the rich and creamy goodness is topped with Elephant Ear marshmallows from 240 Sweet, a fabulous marshmallow company located in Columbus, Indiana. After this incredible topper is added, the soup turns into pure decadence and a sweet beginning to any meal.

1 TB Flour
1 TB Butter
2 cups chicken broth
2 cups cooked sweet potatoes
1 teaspoon fresh grated ginger
Pinch of pumpkin pie spice & nutmeg, or to taste
1 teaspoon salt, or more to taste
1/2 teaspoon black pepper
1  cup Trader’s Point Creamery Whole Milk
240 Sweet Elephant Ear Petite Puffs

In a heavy saucepot, over low heat, make a roux with the flour and butter.  Cook the flour and butter on low, stirring constantly until the mix turns a light brown color.  Add broth slowly- whisking constantly as you pour. Bring to a boil, then reduce to a simmer. Stir in cooked sweet potatoes and spices. Mixture will be thick, but be sure to warm it through. In a blender or food processor, puree the soup and return to the pot.  Add the milk, stir and reheat soup.  Add salt and pepper.

To serve, pour soup into oven safe bowls.  Place 3 240 Sweet Elephant Ear Petite Puffs on top of soup and place under broiler until marshmallows are toasted. Serve immediately.