Mushroom, Yam & Creamy Dairy Free Cheddar Chowder

1 onion, diced cone #2

2 stalks celery chopped
1 lb. mushrooms, sliced (I used portabellas)
4 cups sweet yams, cut with cone #3
2 cloves garlic, minced
Good pinch of dried thyme
1 bay leaf
3 cups vegetable stock
1 cup soy creamer plain
½ cup shredded cheddar daiya dairy free flavor cheese
Kosher salt
Black Pepper

1. In 7 qt  cook diced onions, celery and the mushrooms in a small amount of oil. Season with a little salt and pepper, and cook until the moisture released from the mushrooms evaporates and the vegetables start to brown, about 10- minutes.

3. Add the sweet potatoes and the garlic, stirring to combine. Add the thyme, bay leaf, and stock. Bring to a simmer, place the lid on medium click, low-then reduce to a simmer. Cook until the sweet potatoes are tender. Season again with salt and pepper.

4. Remove the bay leaf. Puree as much or as little of the mixture as you want in a food processor, and return the pureed soup to the pot (alternatively, use an immersion blender). Add the creamer and the cheese. Simmer until the soup has heated through and the cheese has melted. Taste for seasoning and adjust as needed.

5. Serve, garnished with parsley