Sweet Potato Soup

2013 09 08 Sweet Potato soup



  • 6 slices maple bacon
  • 1 Vidalia onion, finely diced
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon ground black pepper
  • Dash cayenne pepper
  • Couple dashes smoked paprika, basil, garam masala & cinnamon
  • 5 cloves garlic, peeled and smashed
  • 2 pounds sweet potatoes (2-3 large), peeled, quartered lengthwise, and sliced thin
  • 4 cups chicken broth
  • 1 cup water
  • garnish: fresh or dried chives



  • Cut bacon into small slices and place in a cold soup pot. Heat over medium-high heat and cook the bacon until it’s crisp. Remove and place on plate with paper towel to soak up the grease.
  • Keep 1 tablespoon of the fat in the pan and discard the rest. Re-heat the fat over medium-high heat, then add the onions, spices, salt, pepper, and cayenne. Cook, stirring occasionally, until the onions are soft, about 5-7 minutes. Toss in the garlic and stir, cooking until fragrant, about 30 seconds.
  • Add the sweet potatoes, broth, and water to the pot. Bring to a boil, reduce heat to simmer, cover, and cook until the potatoes are tender, about 10-15 minutes.
  • Puree the soup ina blender until it is smooth

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