Potato soup is something that I always find appealing in concept, but in general I am never that excited about the actual product. Most of it seems bland and a little gluey. I’m sure there are some excellent versions out there that I have yet to try, but right now I am excited about this sweet potato soup–definitely not bland or gluey–and it is a lot more nutritious, too. This is a great way to use up leftover roasted sweet potatoes.
If you prefer a chunky stew instead of a smooth bisque, just blend only half of the soup and you will still have some nice texture. Sweet potatoes vary a lot in size so I have the measurements in cups here–four cups is about a couple of medium sweet potatoes, cooked, peeled, and diced. If you don’t have chives around, chopped green onions make a great substitute garnish.
- 8 ounces nitrate-free bacon, chopped (center cut preferred)
- 1 cup chopped white onion
- 4-5 cups cooked, diced sweet potato
- 1 clove garlic, peeled and chopped
- ¼ teaspoon crushed red pepper
- 4 cups of water
- 8 ounces sour cream, plus additional for garnish
- 1 cup shredded extra sharp cheddar cheese, plus extra for garnish
- snipped fresh chives or chopped green onions
- Add the chopped bacon to a soup pot and cook over medium-high heat, stirring frequently, until the bacon is the level of "crisp" that you prefer. Use a slotted spoon to remove the bacon to paper towels to drain, leaving the bacon fat in the pot.
- Add the onion to the pot and let it cook until it starts to soften. Add in the diced sweet potato, garlic, crushed red pepper, and water. Bring the pot to a simmer and let it cook for 15 minutes.
- Remove the pot from the heat and add the 8 ounces of sour cream and cup of shredded cheddar to the pot. Using an immersion blender, blend the soup until smooth. If you use a regular blender, blend the soup in batches and remove the center piece from the top of the blender cap for safety.
- When the soup is blended, taste and adjust the seasonings, if needed. If you want a thinner texture, add in a little hot water until you get the texture you prefer. Serve each bowl topped with some of the bacon and some additional cheddar and sour cream. Sprinkle with chives.
It’s a soul-warming soup, and one of my new favorites.
Thanks for reading,