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Peel the sweet potatoes. Pass three through the juicer, so that you have one cup of sweet potato juice.
Cut the corn from the cobs. Juice 4 cups of kernels three times, so you have one cup of corn juice.
Dice the remaining sweet potato so that it is the size of corn kernels. Measure ½ cup and set aside.
In a saucepan, melt butter. Add the diced pepper and sauté, until tender. Add the diced sweet potato and cook for about 2 minutes. Do not overcook or your soup will become mushy.
Add the sweet potato juice, corn juice and cheese to the pot. Bring to a boil. Reduce heat and add ½ cup of corn kernels, salt and Tony’s. Allow to simmer for a couple of minutes and serve.