Sweet Potato Jalapeno Soup

5 pounds sweet potatoes, scrubbed and cut into quarters
1 medium onion, diced
2 garlic cloves, minced
2 tablespoons olive oil
7 cups vegetable or chicken stock
1/4 cup jarred jalapeno
1 tablespoon juice from the jalapeno jar
2 teaspoons cumin
1/2 cup cilantro
1/2 cup half and half
1 tablespoon salt
1 teaspoon pepper
1 1/2 tablespoons brown sugar
Place cleaned, quartered potatoes in a large stock pot, cover with water and boil until soft.  When potatoes are done, drain and let cool completely.  Peel off the skin.
In a large soup pot, heat the olive oil and add the onions and cook until translucent.  Add garlic and cook a few minutes longer.  Add 6 CUPS of the vegetable/chicken stock and bring to a boil.
Meanwhile cube 1/2 of the cooked sweet potatoes to add to the soup later and set aside.
In the bowl of a food processor, add the other half of the sweet potatoes, jalapenos, jalapeno juice, cumin, cilantro, half and half and remaining cup of stock.  Puree until smooth.
Add the puree mixture to the boiling broth and turn down to simmer.  Add the cubed sweet potatoes, brown sugar, salt and pepper.  Stir gently to combine.  Heat through.