Peel* (optional) sweet potatoes, in a large pot over low heat, sweat onions, carrots, celery and sweet potatoes and chilies until onions are soft. Add brown sugar, vinegar and turn heat up to medium. Cook until sugar melts and coats vegetables. Add stock and bay leaf and spices, reduce heat, cover and simmer for 1 hour or until potatoes are very soft. Remove from heat. Prepare a blender, ** caution hot soup in blender can be dangerous. Let soup cool for 30 minutes. Ladle soup into blender with cream and tortilla chips. Blend thoroughly. You will have to do this in at least two batches. Re heat soup and adjust seasoning with salt and pepper. Adjust tortilla chips as necessary to compensate for desired thickness in soup.
Nancy and Tim Bass - Sunburst Tomato