1 T olive oil
1 C diced onion
8 C yams, peeled and diced
8 C vegetable or chicken broth
8 oz cream cheese
4 C yams, peeled and diced (optional - my preference)
In a large pot, heat oil and cook until onions are translucent. Add yams and broth. Bring to a boil and cook until yams are very tender, approximately 20 minutes. Turn off heat. With an immersion blender or potato masher, smash yams to give the soup a nice thicker texture. You can blend until smooth or leave a bit chunky. Stir in cream cheese until dissolved. Can be served at this point or you can......Turn heat back on. Add 4 C optional yams and cook until yams are tender (an additional 10 minutes or so) for a nice thick soup with yummy yam bites.
*Can't believe how sweet this soup is, I love it! It is even great with no cream cheese or just half a block.
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