Step 1

Place the sweet potato, potato, onion, garlic, and stock in a large saucepan. Bring to a simmer over medium-high heat. Reduce heat to low and cook, covered, for 30 minutes or until the vegetables are soft. Set aside for 10 minutes to cool slightly.

Step 2

Process half the potato mixture in a food processor until smooth. Transfer to a large, clean saucepan. Repeat with the remaining potato mixture. Bring the soup to a simmer over medium heat.

Step 3

Meanwhile, preheat grill on high. Place the bread on a baking tray and cook under grill for 1-2 minutes or until golden. Turn the bread and top with the cheese and thyme. Cook under grill for 2 minutes or until the cheese melts.

Step 4

Divide the soup among serving bowls. Drizzle over the cream and serve with the toast.