Cheese soup with sweet potatoes

Ingredients for 6 servings:

• 1 onion(s)
• 2 garlic cloves
• 2 sweet potatoes, approx. 500 g
• 100 g cherry tomatoes
• 8 thyme sprigs
• 2 tbsp oil
• 400 g Mett or minced beef
• 1 tsp curry powder
• 1 tsp cumin powder
• 1 tsp paprika powder
• Sugar
• 2 tsp mustard
• 100 g cream
• 3 tsp vegetable stock powder
• 75 g diced ham
• 1 corner(s) of cream cheese spread, approx. 60 g
• 75 g Cheddar cheese, grated
• salt and pepper
• some oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Wash and peel the sweet potatoes and cut into diced pieces. Wash and halve the tomatoes. Wash, dry, and chop the thyme. Peel and finely chop the onions and garlic. Brown the ham cubes and sweet potato cubes in a little oil in a large pot with ground pork or ground beef (I would omit the ham). Add the thyme and tomatoes and fry briefly. Season with salt, pepper, curry, cumin, paprika, and a pinch of sugar. Stir in the mustard. Deglaze with 750 ml water and the cream. Bring to a boil and stir in the stock. Simmer for 15 minutes. Stir the processed cheese and cheddar into the soup and let it melt. Season again with salt and pepper and serve.