Prepare all veggie and other ingredients: chop veggies, cook bacon etc.
Boil Yukon’s, Idaho Bakers, Sweet Potatoes till fork tender – 40+ minutes then chop the Bakers and the Yukon’s into bite sized pieces, leave skin on if preferred, set aside.
Peel the sweet potatoes, toss skin and mash smooth, set aside.
In a large pot that can hold everything heat the chicken broth & cheddar cheese soup on medium to medium low. Once hot (NO BOILING EVER IN THIS RECIPIE – IT WILL BURN) add mashed sweet potatoes to the broth pot, let thicken.
In a separate pan sauté the onion for 5 minutes, add the leeks, garlic and hot red chili’s. After they are a bit caramelized add all of them to the broth pot. Cook 15 minutes.
Add the chopped carrots and celery, cook till all ingredients are tender, about 20+ minutes, keep stirring from time to time.
Add the remaining Yukon and Baked potato pieces, then the ham and crispy cooked bacon. Heat through. 15 minutes.
Now add the pint of 1/2 & 1/2, canned sweet corn, cilantro & keep stirring. Once all heated again add cornstarch and chedder cheese. Heat through until cheese is all smoothly melted into stew. If broth ever becomes to thick add milk until broth is thickness of preference. Stewlicious! Serve with cornbread & salad.