Sweet Potato Soup
February 13, 2014 § Leave a comment
Recipes are not something I memorize. They’re typically used once or twice or just not often enough for my brain to make space for. I simply have to look it up or thumb through my stack when I want to re-make something. This soup is an exception.
I found it one afternoon when I had an extra sweet potato on hand and wanted a smooth, flavorful soup. Since then I have made it multiple times; for company, to have leftovers for work or when I have a craving for a delicious soup. It’s committed to memory.
It’s also a pretty forgiving recipe. Don’t have vegetable broth? Use chicken. Don’t have chicken? Use turkey. Have some extra spices you’d like to add, sure. Want to mix it up and stir in some cream at the very end, by all means, that is delicious.
We start with the best of all, bacon. Fry up three or four pieces in a large soup pot. (I use my dutch over). Take out, let cool, then chop into little pieces (BACON BITS!). Leaving all that beautiful bacon grease in the bottom (or taking some out depending on how you feel about it). Put your chopped onions in the bottom, sautéing until soft, making sure to scrape up the brown bits. Finally, add in the sweet potatoes, spices and broth. Boil until soft, puree and you are in business.
This soup also begs for garnish. I often use bacon bits, chives, cheese. I think a little chopped thyme or freshly cracker pepper would be great too. Add a grilled cheese and salad and you have my favorite meal of ALL time.
- 2-3 large sweet potatoes
- 1 large, yellow onion
- 4 pieces of thick bacon
- 6 cups vegetable or chicken broth
- 1 bay leaf
- Salt & pepper, seasoning (I like 21 Seasoning Salute from Trader Joes)
- Garnish – chives, parmesan cheese, fresh herbs
1) Wash and peel sweet potatoes. Cut sweet potatoes into 1-inch pieces. Dice the onion. Set these aside.
2) In large soup pot or dutch oven, fry the bacon until medium-crispy. Set aside, when cool, cut into small pieces and save for garnish.
3) In the same pot, fry the onion until soft and translucent. Once ready, add in broth and sweet potato and seasoning. Bring to a boil, then simmer about 20 minutes or until sweet potatoes can be easily pierced with a fork. Remove bay leaf and puree using an immersion blender until soup is smooth.
4) Add salt and pepper to taste. Pour into bowls and garnish to your heart’s content. Enjoy!