Sweet Potato Soup with Caraway, Chives and Cheddar

Saute 4 peeled and chopped sweet potatoes with 1 chopped onion in olive oil for about 4 minutes.

Add 1 T. of dried marjoram, alot of paprika and a very large pinch of caraway seeds (at least a teaspoon if not more). Saute for 2 more minutes then add 4 cups stock (veggie or chicken) and about 6 whole peppercorns.

Bring to a boil then reduce to a steady simmer for 30 minutes. Stir now and then.

Remove from heat and let cool.

Puree till smooth in a blender. Return to your saucepot with 1 1/2 cups milk.

Add plenty of salt to season.

Heat till quite hot and serve topped with snipped chives and grated aged cheddar (the best you can afford).