Soup season is here! While it was tempting to go back to an old fall favorite like Butternut Squash Soup with Sage and Sautéed Mushrooms, I wanted to come up with a new soup to share for the “Warming Trends” #SundaySupper theme today. Glad I did, because this Sweet Potato Soup with Bacon was a hit!
I get the soup party started by crisping up some bacon in the soup pot. A recipe with bacon as ingredient #1 has to be promising, right? I take the bacon and most of the grease out, but leave enough to give some nice starting flavor to the soup. Then I soften up some onions with carrots, garlic and a jalapeno before adding the sweet potatoes.
The sweet potatoes simmer with just enough spice, between that jalapeno and some curry powder, to give it a nice flavor. I was tempted to call this “Spicy Sweet Potato Soup”, because it sounds kind of catchy, but Jodi and I decided it didn’t have quite enough kick to warrant spicy in the title. That said, it’s got a lively taste profile, just enough spice to serve as a nice offset to the sweet potatoes.
I tend to like my soups puréed for a nice even consistency. The immersion blender is a key tool for this step, but you can do it with a food processor if necessary. After the soup gets puréed, it gets finish up with a bit of cilantro. I also added a bit of baby spinach for some extra color and nutrition. And of course, each bowl gets a nice sprinkling of bacon bits!
The Sweet Potato Soup with Bacon is definitely a recipe you need to put on your list to make this fall or winter! The ultimate test–our ten year old with “discriminating taste” who has never liked soup of any kind, said this OK. We grownups were more generous with our praise…the highest praise was making sure to mop every last tasty bit with some crusty bread!
Wine Pairing: Soup can provide tricky for wine pairings, and that was true for this one. First night I served the soup with a very good Pinot Noir from Sonoma, and the pairing worked fairly well. The fruitiness of the wine worked with the sweet aspect of the soup, but there wasn’t anything to really match the spice. With the leftovers, we tried a dry riesling. I’d say that was a bit better as a pairing. Next time I make this I think I’ll try a Gewürztraminer and let you know how it goes!
- 2 slices of bacon
- cooking spray
- 2 tbsps olive oil
- 1 onion, chopped
- 1 carrot, sliced
- 3 cloves garlic, minced
- 1 jalapeno peper, seeded and chopped
- 6 cups sweet potatoes (from 3 potatoes), peeled and chopped
- 4 cups chicken broth
- 2 cups water
- dash white pepper
- 1 ½ tsp curry powder
- 1 tbsp chopped fresh cilantro
- 2 cups baby spinach (optional)
- salt and pepper to taste
- Spray a large soup pot with cooking oil, and heat it on medium. Add the bacon, and cook until crispy, 5 to 7 minutes. Remove the bacon from the pot and place on a plate with a paper towel on top.
- Drain the excess bacon fat from the pot, and wipe the pot with a paper towel to get most of the bacon grease out but leaving a bit for flavor. When the bacon has cooled, crumble it into small pieces.
- Heat 1 tablespoon of olive oil in the soup pot used for cooking the bacon. Add the onions, cook for 5 minutes until the onions begin to soften.
- Add the carrots and jalapeno peppers, cook for a few more minutes. Add the garlic and cook for another minute.
- Stir in the sweet potatoes along with the 2nd tablespoon of olive oil.
- Add the chicken broth, water, white pepper and curry powder. Bring to a boil, then reduce to simmer. Let the soup simmer uncovered for about 30 minutes until the sweet potatoes are nice and soft.
- When the sweet potatoes are soft, purée with a handheld immersion blender. If the handheld blender isn't available, transfer in batches to a food processor to purée there. Stir in the cilantro and spinach if using after puréeing the soup. Add salt and pepper to taste.
- Serve the soup hot, topping each bowl with a bit of the reserved bacon bits.
Check out all the warming #SundaySupper recipes!
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- Pumpkin Cheesecake in Pumpkins by Desserts Required
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