Nov 17

Sweet Potato & Bacon Soup

An awesome recipe for Thanksgiving leftovers or to serve as an appetizer with a holiday meal.

Makes 2 quarts

4 slices bacon, roughly chopped

1/2 yellow onion, chopped

1/2 teaspoon each kosher salt and black pepper

3 medium baked sweet potatoes, skin removed (about 3 cups)

1 quart chicken or turkey stock

1/4 cup heavy cream

Chopped chives for garnish

Cook bacon in a large soup pot until crisp. Transfer to a paper towel to drain. Add onions to pot, season with salt and pepper, and sauté over medium heat for 4 to 5 minutes. Add sweet potato and stock and stir to combine; bring to a simmer. Once bubbling, stir in cream and puree soup using an immersion blender. Serve topped with reserved bacon and chopped chives.

Nutrition Info (per 1 cup serving); Calories: 119; Total Fat: 4 grams; Saturated Fat: 2 grams; Total Carbohydrate: 17 grams; 
Sugars: 6 grams; Protein: 4 grams; Sodium: 305 milligrams; Cholesterol: 28 milligrams; 
Fiber: 3  grams

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