This is a very simple, but luscious soup for cold fall evening, maybe after working in the garden in the day. Serve it with a crusty Italian bread that you can dip in the soup and it is just perfection. The recipe is from Cook’s Country and is undeniable good.
Sweet Potato Soup with Bacon and Chives
Slicing the sweet potatoes very thin allows them to cook very quickly. Add a salad and good bread to make a fast, easy supper.
WHY THIS RECIPE WORKS
Slicing the sweet potatoes very thin allows them to cook very quickly. Add a salad and good bread to make a fast, easy supper.
INGREDIENTS
INSTRUCTIONS
| 6 | slices bacon, chopped |
| 1 | onion, chopped fine |
| 1 | teaspoon packed brown sugar |
| Salt and pepper |
| 3 | garlic cloves, minced |
| 2 | pounds sweet potatoes, peeled, quartered lengthwise, and sliced thin |
| 4 | cups low-sodium chicken broth |
| 1 | cup water |
| 2 | tablespoons minced fresh chives |
If after cooking the bacon you don’t have quite 2 tablespoons of rendered fat in the pot, add olive oil to make up the difference. For a slightly spicy version of this soup, add 1/8 teaspoon cayenne pepper.
1. Cook bacon in Dutch oven over medium heat until crisp, 6 to 8 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate; set aside. Discard all but 2 tablespoons bacon fat from now-empty pot. Add onion, sugar, and 1 teaspoon salt and cook, stirring occasionally, until onion is softened, 5 to 7 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add potatoes, broth, and water and bring to boil. Reduce heat to medium-low and simmer until potatoes are tender, about 10 minutes.
2. Working in batches, process soup in blender until smooth, 1 to 2 minutes. Season with salt and pepper to taste. Serve soup, sprinkled with bacon and chives.