I'm making
Sweet Potato Soup tonight. It is SO delicious, and freezes well. I always do a double batch. I was going to do a quad batch and freeze for baby meals, but I didn't buy enough sweet potatoes.
The secret is to let it cook 'til it's really creamy. I usually cook it at least an hour and a half, maybe two. It also improves the flavor to let the sweet potatoes really carmelize before you put them in the soup.
There's a bit of diary; I don't see a problem converting it if necessary.