Loaded Baked Sweet Potato Soup

In a large skillet, sauté the bacon on medium heat until crisp and the fat has been rendered, about 5 minutes. Remove bacon from skillet and place on paper-towel-lined plate.

Pour 1 tablespoon of the bacon grease into a large pot, or dutch oven, reserving the rest for another use.

Heat the bacon grease, and add the carrots, leeks, and white onion. Saute until the vegetables become soft, about 7 minutes. Add in sweet potatoes, stirring gently, letting them saute for about 3 minutes.

Add the sherry to the pot and scrape up any brown bits. Let simmer for 3 minutes.

Add 4 cups of chicken broth and bring to a gentle boil. Let sweet potatoes boil until soft. This can take upwards of 30 minutes.

Turn off the heat and cool the soup. Then be very careful adding it into a blender and puree. (You may have to do this in batches. Alternatively, you can use a stick blender in the pot).

Return to the pot and add in the buttermilk, season with salt, and pepper. Then stir to incorporate. Warm the soup on a medium heat.

Garnish with chopped up bacon when serving. You may even use grated guyere or cheddar cheese.