61.   If the juices are thin and plentiful, pour them into a skillet, add the cream and reduce over moderate heat until they reach a saucelike consistency.

62.   If you plan to freeze part of the soup, wait to add the cream until after defrosting.

63.   Once you are over that hurdle and have the right potatoes, make sure the puree is absolutely smooth before adding the cream.

64.   Pour back into stockpot and add the cream.

65.   Pour back into the saucepan, add the cream and bring to a simmer.

66.   Reduce the heat to medium, add the cream and heat through.

67.   Reduce heat to medium, add cream, and bring mixture to a simmer.

68.   Reduce heat to low and add cream.

69.   Put the sweet potatoes in a large saucepan and add cream to cover.

70.   Remove from heat and slowly add the cream.