Sweet Potato Soup with Bacon and Chives

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Who is ready for a SOUPER easy, nutritious and delicious recipe to statisfy the soul on a chilly day? Well, this recipe certainly hits all points. 

Sweet Potatoes are a low-glycemic carbohydrate that are high in vitamins and minerals, low in fat and rich in antioxidants.  Their sweet and savory taste are balanced in this recipe when cooked with onions, garlic and just a touch of brown sugar. And yes, there is bacon and it lends a nice smoky taste, but you can omit it if you must.  If you still want that smoky flavor without the bacon, you might want to try adding a touch of smoked paprika. That might be an excellent combo. I finish the soup with the reserved bacon and a sprinkle of fresh chopped chives.  To gild the lily a bit more, I add a dollop of crème fraïche.  And that's it. Ok, maybe a few crackers on the side.  Happy cooking! 😋🥣🍠

P.S. Don't forget to check out my RECIPE page for some more soups that are perfect for a warm bowl of goodness, like Pumpkin and Black Bean Soup and Apple Carrot Soup.

Sweet Potato Soup
serves 4-6

6 slices of bacon, cut into 1/2-inch pieces
1 medium onion, diced
1 teaspoon packed light brown sugar
3 medium garlic cloves, minced
2 pounds sweet potatoes, peeled, quartered lengthwise and sliced thin
5 cups chicken stock
1/8 teaspoon ground cayenne pepper, or more to taste (optional)
Kosher salt and freshly ground black pepper
2 Tablespoons minced fresh chives
Crème fraïche, optional

In a Dutch oven over medium heat, cook bacon, stirring frequently, until browned and crisp, about 6-8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate to drain, set aside.  Discard all but 2 tablespoons of bacon fat from now empty pot.  Add onion, sugar and 1/2 teaspoon salt and cook, stirring occasionally, until onion is softened, about 5-7 minutes. Stir in garlic and cook until fragrant, about 30 seconds more. Add potatoes and broth and bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender, about 10-15 minutes.

Working in batches, process soup in a blender until smooth. Alternatively, use a hand held immersion blender to blend the soup.  Stir in cayenne pepper if using.  Season to taste with salt and black pepper. Serve soup sprinkled with reserved bacon, chives and crème fraïche if using.  Enjoy!

Source: Adapted from cooks country.com


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