Yield: 8 servings
In a large Dutch oven, heat olive oil on medium high heat. Add the onions and the celery, cook until soft, about 6 to 8 minutes. Add garlic and paprika and continue to cook for 1 minute. Add the sweet potatoes and stock, bring to a boil. Reduce heat to simmer and cook until the sweet potatoes are tender, about 30 to 40 minutes.
Using an immersion blender, blend the soup until smooth. Alternatively, use a blender and blend the mixture, working in small batches, until smooth; return to pot.
With the heat on low, add the heavy cream and gouda cheese, stirring constantly until the cheese has completely melted. Remove from heat and add pepper and salt to taste.
Pour into bowls and garnish with remaining 1/4 cup shredded cheese.
Photo and food styling by Webstop
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