1 tb Flavorless cooking oil
1 md Onion; chopped
6 c  Low-sodium chicken broth
-OR water, or a mixture
1 1/4 lb Sweet potatoes
- peeled and roughly diced
1/2 ts Nutmeg
1 ts Salt; or to taste
1/4 ts White pepper
1/2 c  Chunky cranberry sauce
Sour cream

HEAT OIL IN A POT over medium heat; add onions. Cook, stirring, for 5
minutes. Add stock, potatoes, nutmeg, salt and pepper. Raise heat to high,
cover and bring to a boil. Reduce heat to low and simmer, uncovered, for 30
minutes. Remove from heat and puree the soup in batches. Replace pureed
soup in a pot and reheat, covered, over low heat. To serve, place a dollop
of cranberry sauce and sour cream in the bottom of each soup bowl. Transfer
piping hot soup to a tureen or pitcher and ladle into bowls at the table.