3 Tablespoons Of Olive Oil
1 Onion, Chop In Large Chunks
3 Cloves Of Garlic, Minced
3 Pounds/1.3 Kilograms Of Sweet Potatoes, Peeled And Cubed
Salt And Pepper
2 Stalks Of Celery, Chopped
6-8 Cups Of Gluten Free Chicken Broth
1 Cup Of Lactose Free Table Cream
2 Cups Of Lactose Free Aged Cheddar Cheese
6 Slices Of Gluten Free Bacon, Chopped Cooked And Shredded
1/2 Cup Of Chopped Chives
1/2 Cup Of Lactose Free Natural Greek Yogurt Is Optional
In a deep pot, heat olive oil over medium-high temperature.
Add onion and celery, cook 5-6 minutes until softened.
Add garlic and sweet potato, cook for an added 7-8 minutes.
Cover vegetables with the stock, and bring to a simmer.
Reduce heat, and let simmer for 45 minutes.
Let the soup cool slightly and then use an immersion blender to puree.
Add in the cream and cheese, mixing together to melt the cheese.
Add salt and pepper to taste.
To serve add the topping of chives and a dollop of yogurt if you wish.
Note: If making ahead of time, I refrigerate the soup without adding the toppings, reheat to serve and then add the toppings.
Yields 5-6 servings.