Daily Bite: Sopa de Camotes a la Arequipeña


3 sweet potatoes, boiled, peeled, and sliced
1 cup chopped smoked ham
2 red bell peppers, stemmed, roasted, seeded, and peeled
5 cups chicken stock
1/4 cup fresh cilantro, minced
1/3 cup crema mexicana or sour cream
1/4 cup red bell pepper, minced (for garnish)


Puree potatoes, ham, bell peppers, stock, and cilantro in food processor or blender. Pour mixture in a stockpot over medium heat. Cook, stirring occasionally, until warmed through. Ladle soup into bowls or a serving dish. Drizzle crema mexicana over soup and sprinkle with minced red bell pepper.