Method:

1. Peel and chop the sweet potato in medium size chunks and water to cover it.
2. Microwave at high for 20 min until soft.
3. Drain the water. Set aside
4. Mix the mushroom soup, salt and milk. Set aside
5. Warm up the chicken broth if you are using homemade broth or else, dissolve 1 1/2  chicken cubes in 1 1/2 cups of hot water in a saucepan.
6. Add sweet potato in a blender, puree with broth and mushroom mix.
7. Return to a saucepan to heat up or microwave soup dish.
8. Decorate with a dash of cream.
9. Serve with buttered toast.