Spicy Sweet Potato Soup with Chorizo

6 oz. Dried Chorizo Salami (I used Volpi)
2 TBS. Olive Oil
2 medium onions, minced
2 cloves garlic, minced
2 lbs. Sweet Potatoes, peeled and diced
1 lb. Baking Potatoes, peeled and diced
2 1/2 Quarts Chicken Stock
1 bottle dark, malty beer (I used Breckenridge Vanilla Porter)
2 tsp. Chili Powder
1 tsp. Cumin
1/2 tsp. cinnamon
1/2 tsp. Turmetic
Salt and Pepper to taste
4 oz. Cream Cheese
4 oz. Sour Cream
1 6.5 oz. Container of Victory Hop Devil Cheddar Spread)

Render the Chorizo in a soup pan with 1 TBS. olive oil. About 5 minutes.
Add the other TBS. of olive oil and the onions and garlil.
Cook until the onions are tender and translucent.  About 10 minutes.
Next add the Chicken Stock, Potatoes, Beer and spices (I usually mix and prepare them ahead)
and bring to a boil.  Lower heat to and simmer until the potatoes are fork tender.  About 30 minutes.
With the heat still on low, add the Cream Cheese, Sour Cream and Cheddar Spread.

Serve with a dollop of sour cream and some minced parsley.

Beer pairings:  Breckenridge Vanilla Porter
                         Duck-Rabbit Milk Stout

Wine Pairings:  Lapierre Raisins Gaulois Beaujolais
                          Penfolds Koonunga Hills Chardonnay

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