Dice a medium-large onion.
Saute the onion in a large soup pot with lots of butter and copious amounts of pressed garlic and one chopped fennel until onions are translucent.
Chop up two humongous sweet potatoes and add them to the mix.
Fill to nearly the top of the potatoes with stock or water, increase heat to boil, then turn down a tad until potatoes are soft.
Reduce heat even farther.
Mash it all up.
Stir in chopped parsley and as much Sequatchie Cove Cumberland cheese as you can afford.
Splash in enough Pritchard’s Tennessee Whiskey to sweeten it up. Add a little more whiskey.
Salt and pepper to taste. (Don’t over do it; it doesn’t need much.)
Simmer on very low heat for a half hour or so.
Lock the door, lower the shades, turn of the phone, pour yourself a dark beer into one of those tall, sexy glasses, and enjoy.
From Jim Pfitzer
