2 tablespoons vegetable oil 1/2 cup celery leaves, chopped 1/2 cup Vidalia or other sweet onion, chopped 1/2 cup carrot, chopped 5 cups low sodium chicken stock 1 1/2 cups peeled raw sweet potato, cubed 2 cups heavy cream 1/4 cup all purpose flour 1 1/2 cups Trader Joe’s Frozen Boneless, Skinless Chicken Breasts, thawed & chopped 2 tablespoons parsley leaves, chopped 1 1/2 teaspoons kosher salt 1 teaspoon white pepper 1 teaspoon Hungarian paprika 2 teaspoons ground cumin 1 ¼ shredded smoked gouda cheese In a 4 quart soup pot or Dutch oven, add the vegetable oil over medium heat; sauté the celery leaves, onions and chopped carrot for three minutes. Add the chicken stock and raw sweet potato; bring contents to a simer and cook for 10 minutes. Whisk together the heavy cream and flour until smooth then drizzle into simmering pot. Add the chicken, parley, salt, pepper, paprika and cumin. Continue to simmer for 10 minutes, stirring occasionally. To serve, ladle into shallow bowls and top with shredded smoked gouda cheese. Makes 4-6 servings.