Loaded Sweet Potato Soup

about 5 cups

3    ounces white Cheddar cheese
2    tablespoons unsalted butter
1    garlic clove, peeled
1    ½-inch piece fresh ginger, peeled
½   leek, trimmed and cut into
      2-inch pieces
½  teaspoon kosher salt, divided
     pinch freshly ground black pepper
1   medium sweet potato (about 8 ounces),
     peeled and cut to fit the feed tube
     (reserve in cold water if not using
      immediately)
1½ cups low-sodium chicken or
      vegetable broth
¼   teaspoon ground cinnamon
      pinch cayenne
¼   to ½ cup heavy cream
¼   cup sour cream or plain Greek yogurt
¼   cup chopped cooked bacon
3    tablespoons sliced scallion

Nutritional information per serving (1 cup):
Calories 284 (68% from fat) • carb. 17g • pro. 4g • fat 21g • sat. fat 14g • chol. 70mg • sod. 726mg • calc. 68mg • fiber 2g

1. Insert the fine shredding disc in the Cuisinart® 7-Cup or 9 Cup Food Processor. Shred the Cheddar; remove, and reserve.
2. Put the butter in a medium pot set over low heat.
3. While the butter is melting, prepare the vegetables. Insert the universal blade in the work bowl. While the unit is running, drop add the garlic and ginger through the feed tube and process to finely chop, 10 to 15 seconds. Add the leek and pulse 8 to 10 times until finely chopped. Add the vegetables to the pot with a pinch each of the salt and pepper. Sauté on low until softened but not browning, about 8 minutes.
4. While the vegetables are cooking, prepare the potato. Remove the universal blade and insert the medium slicing disc. Slice the potato. Add to the softened vegetables in the pot and stir to combine. Add the broth, cinnamon, and cayenne, and raise the heat to bring the mixture to a boil. Once boiling, reduce heat to maintain a simmer. Cook until the potato slices are tender, about 15 minutes.
5. Reinsert the universal blade into the work bowl and, using a slotted spoon, transfer the soup solids to the work bowl and transfer the broth to a measuring cup to make it easier to add to the food processer while puréeing. Process while slowly adding the hot broth through the feed tube. Add ¼ cup of the heavy cream and process until smooth, about 2 minutes. If a thinner soup is desired, add the remaining ¼ cup of heavy cream.
6. Serve immediately garnished with the Cheddar, sour cream or yogurt, bacon, and scallion divided evenly among each portion.