2 extra large sweet potatoes, peeled and cut into 1/2" cubes
7 cups vegetable broth
2 t ground cumin
1 bay leaf
2 T vegetable oil
1 large onion, chopped
2 cloves garlic, chopped
2 cups corn kernels
1 can (4 oz) diced green chilies
2 t chili powder
cayenne or Tabasco to taste
2 cups milk
1/2 cup cream
1 lb. Monterey Jack cheese
salt to taste
1/2 cup chopped cilantro

Place sweet potatoes in 3 cups of broth, cumin and bay leaf in a medium saucepan. Bring to a boil and simmer 12-15 minutes until potatoes are just tender. Disgard bay leaf.

Gently saute onion and garlic in oil in large stockpot until quite tender.. about 10 minutes. Add the sweet potatoes with their cooking liquid and stir in remaining broth.

Add the corn, chilies and chili powder to the pot. Gradually add the milk and cream. Simmer gently, uncovered, for 10 minutes.

Shred 12 ounces of the cheese and dice the remainder into small chunks. Reduce heat to low and add the shredded cheese, stirring until just melted.

Correct the seasoning with salt and cayenne or Tabasco to taste. Ladle inot bowls. Stir in a generous teaspoon of the diced cheese, garnish with cilantro.

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