We’re big fans of the soup purées as you can see from the Roasted Winter Squash Soup and Pumpkin Bacon Soup of year’s past. The Winter Squash Soup is a family staple at Sean’s family holidays and as Suz has said with the Pumpkin Bacon Soup: ‘It’s like Fall in my MOUTH!” These types of soups are great for batch cookery as well. Just make one recipe and you’re set for the rest of the week!
This is a recipe that we’ve wanted to make and share for quite some time. With the huge winter storm that hit the East Coast this past weekend, Suz spent some time tweaking and perfecting it. This Loaded Baked Sweet Potato soup is great if you’re looking for a hearty meal. The best part is, it’s 100% Whole30 compliant!
So over the weekend, while watching a nail-biting Broncos game (which they won over the Patriots and are now Super Bowl bound), we made this soup and it was a huge hit with everyone who was around for the game. We can safely say that this soup would be a great addition to any Super Bowl party coming up and with the Broncos headed to the big game, we will most definitely be serving this again. It’s essentially loaded potato skins in a bowl. Give it a try and let us know what you think in the comments!
- 3 large white sweet potatoes, peeled and cut into 1 inch cubes
- 2 tbsp lard or fat of choice
- Salt and pepper
- 1lb uncured bacon, cut into lardons
- 1 medium onion, diced
- 1½ tbsp apple cider vinegar
- 4-6 cups chicken bone broth
- 2 tsp red chili flakes
- 1 bunch green onions, sliced
- Frank's Hot Sauce, for garnish
- fresh chives, chopped for garnish
- Preheat oven to 400° F
- Toss sweet potato chunks with lard, sprinkle with salt & pepper. Spread the sweet potatoes on a baking sheet and bake for 30 minutes or until fork tender. Remove from oven and set aside.
- While potatoes are baking, cook bacon pieces in a Dutch oven or large soup pot over medium heat, cooking until fat has rendered out and all pieces are crispy.
- Line a plate with paper towel and using a slotted spoon, remove bacon bits from the fat. Leave the bacon fat in the pot and keep it on medium heat.
- Add the onion to the bacon fat and cook until translucent, about 4-5 minutes.
- Deglaze the pot with the apple cider vinegar & scrape up any brown bits off the bottom.
- Once potatoes are done, add them to the pot.
- Add in 4 cups chicken stock enough to cover the potatoes and let simmer for 5 minutes.
- Using an immersion blender (or regular blender in batches) begin to combine everything together, adding in more chicken stock as needed to reach desired consistency.
- Once desired consistency is reached, add in ¾ of the bacon bits (reserving some for garnish), chili flakes and the green onion. Mix well into soup.
- Serve in bowls and garnish with remaining bacon bits, chives, and hot sauce (optional)
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