Cream of Sweet Potato Soup

2 large sweet potatoes, diced
2 litres of stock (I used reconstituted massell chicken stock cubes)
1 carrot, diced
1 stick of celery, diced
1/4 cup of dry sherry
1 small tub of light cream
2 tablespoons of dried chives


1. Sautee the carrot and celery in a pan until soft and a little brown at the edges.
2. Deglaze the pan with sherry being sure to get all the brown bits up.
3. Add the stock and potatoes. Bring to the boil and reduce to a simmer.
4. Simmer uncovered until potatoes have begun to fall apart.
5. Add the cream and chives. Blend. Season to taste.