Sweet Potato Soup
This sweet potato soup is so easy to make and is made with baked sweet potatoes and bacon for a great flavor. I like to bake my sweet potatoes the day before so they are cold and easy to handle.
Ingredients
- 3 large sweet potatoes baked
- 6 slices of bacon, cut into 1-inch pieces
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 2 tablespoons butter
- 1 (32-ounce) container of chicken broth
- 2 bay leaves
- 1 teaspoon salt
- 3 cups whipping cream
Garnish
- cooked bacon with onion and garlic
- fresh sage or herb of choice
Instructions
- Bake sweet potatoes the day before. Wash and dry the sweet potatoes cleaning any bad spots. With a fork or knife poke holes in the sweet potato then rub with butter and wrap in foil. Place the sweet potatoes in a baking dish. I like to line the dish with foil for easy cleanup. Bake in the oven at 400 degrees for 1 - 1 1/2 hours.
- In a large pot, cook cut up bacon, chopped onions, and garlic on medium heat until crisp. Remove bacon, onion, and garlic and drain on a paper towel. Save it for a garnish on top of the soup. Keep bacon drippings in the pot for later.
- Take sweet potatoes from the refrigerator. Peel skins off. Place in bowl and mash.
- In the same pot with the bacon drippings add mashed sweet potatoes, and two tablespoons of butter.
- Add a container of chicken broth, bay leaves, and salt. Stir till well mixed.
- Simmer on low heat for 2 hours.
- Remove bay leaves.
- Puree mixture with an emersion blender, or in batches with a regular blender.
- Add whipping cream. Blend well.
- Garnish with bacon topping, sage or other herb if desired.
