Step 1

Chop the raw bacon into 1 inch pieces.

Step 2

Brown the bacon in a medium saute pan until slightly crisp.

Step 3

Remove about 1/4 cup of the bacon, crumble and set aside for garnish.

Step 4

Add the shallots and celery to the bacon and grease in the pan, cooking until soft – about 5 minutes.

Step 5

Add the turkey stock, whipping cream and shredded cheddar cheese, whisking until melted and mostly smooth.

Step 6

Carefully add the sweet potato, turkey, parsley, and liquid smoke.

Step 7

Simmer about 20 minutes or until the potatoes are tender.

Step 8

Whisk in the xanthan gum and cook for 5 more minutes or until slightly thickened.

Step 9

Stir in the fresh thyme, and season with salt and pepper to taste.

Step 10

Serve hot, garnished with cooked bacon and more fresh thyme leaves.