Loaded Sweet Potato Soup
Sweet potatoes and bacon meet warm and filling broth in this loaded soup that is bursting with cheesy, delicious flavors. Make it and refrigerate it to enjoy throughout the week, or invite some friends over and bond over a bowl of this incredible soup.
Ingredients
- 1 lb maple bacon
- 2 large yellow onions, diced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 3 cups chicken broth
- 1 cup Crystal heavy cream
- 4 medium sweet potatoes, peeled and cut into ½-inch cubes
- ½ cup Crystal sour cream
- ½ cup shredded cheddar
- 2 scallions thinly sliced, plus more for garnish
Products used
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Sour Cream
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Heavy Cream
Directions
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Step 1
In a large dutch oven or stockpot over medium heat, add bacon in batches and cook until brown and crispy, about 6 to 8 minutes. Remove bacon from pan and drain on paper towels. Crumble or chop into small bite size pieces. Do not drain bacon fat. -
Step 2
To the dutch oven, add the onion, carrots and celery to the pot with the bacon fat. Saute until softened, about 5 minutes. Add the garlic and saute until fragrant. Stir in the sweet potatoes, cumin, and paprika. Pour in the chicken broth into the pot, cover and bring the soup to a boil, then reduce the heat and simmer until the potatoes are fork-tender, about 30 minutes. Stir in cream, heat just until steaming.
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Step 3
Transfer soup to a blender and puree until smooth.
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Step 4
Serve soup hot garnished with a dollop of sour cream. Top with crumbled bacon, cheese and a sprinkle of scallions, if desired.
