Vegetable Potage with Comté Crisps | culture: the word on cheese

Ingredients

• ¼ cup extra virgin olive oil (plus more for brushing crisps)
• 2 medium onions (diced)
• 2 medium carrots (peeled and diced)
• 2 stalks celery (diced)
• 1½ teaspoons salt (divided, plus additional for seasoning)
• ½ teaspoon freshly ground black pepper (plus additional for seasoning)
• 2 large garlic cloves (coarsely chopped)
• 1½ pounds sweet potatoes (2 medium, peeled and cut into ½-inch dice)
• 2 bay leaves
• 4 sprigs thyme
• 1 lemon wedge
• ½ baguette (cut on the diagonal into ½-inch slices)
• 1 cup packed shredded Comté (2½-ounces)