Sweet Potato and Jalapeno Soup

Prep Time: 20 minutes
Cook Time: 1 hour 20 Minutes
Yield:  1 Gallon

3  lb    Bruce's sweet potato mash
7         Diced Jalapeños (seeds removed)
½ lb    Diced onion
¼ lb    Diced Carrots
¼ lb    Diced Celery
2         Cloves Minced Garlic
2½ qt  Chicken Stock
4         Slices of Bacon
½        Cup Cream
TT      Cajun Shake
TT      LA  Gold  Green Sauce


In 5 quart stock pot render bacon for 5 minutes on high heat, remove bacon and then add diced vegetables and sauté for 15 minutes on medium heat. After vegetables are sautéed add the sweet potato mash and chicken stock. Bring to a boil lower heat and simmer for 1 hour and 15 minutes. To finish the soup remove from heat and blend with stick blender until velvety smooth, add cream and season to taste with Cajun shake and LA Gold green sauce.