Spicy Sweet Potato Soup with Garlic Rye Croutons

Cook sweet potatoes until tender (400° for 60- 75 minutes).

Cook onions in 2 tablespoons melted butter over medium-low for about 5 minutes or until soft. Remove 1 cup onions from the pan, season with salt and pepper and set aside. Add 1 tablespoon pressed garlic to the pan and cook for about a minute. Transfer this onion-garlic mixture to a blender and set aside.

In 1 tablespoon melted butter, brown chopped Canadian bacon and chopped celery for about 5 minutes and set aside.

Scoop out the flesh of the sweet potatoes and add to the blender along with 2 cups chicken stock, chipotle and adobo sauce. Blend until pureed, adding more chicken stock, if necessary to thin mixture enough to blend.

Transfer the soup to the saucepan with the bacon and celery. Add 3 cups more chicken stock and bring to a boil over high heat, stirring frequently. Reduce heat to low and simmer 3 minutes. Top with chopped celery leaves, reserved onions, and garlic rye croutons (recipe below).

Croutons:

Remove crusts from bread and cut into 3/4 inch squares. Mix other ingredients and toss the bread in this mixture until evenly coated. Spread croutons on baking sheet and toast for 15-20 minutes at 300° until beginning to brown.