Sweet Potato Soup with Bacon

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Nothing says I love you like bacon. Sprinkled on top of a rich, velvety soup, the sweet-salty combination is easy to make and deeply satisfying. This recipe makes enough for 4 big bowls, plus some leftovers. Food blogger Katie Barszcz of Small Boston Kitchen shares this recipe as a Valentine’s Day idea.

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Ingredients

  • 1 carrot, peeled and diced
  • 1 stalk of celery, diced
  • ½ onion, diced
  • Salt, to taste
  • 2 large sweet potatoes, peeled and diced
  • 1 medium-sized apple, peeled and cored
  • 1 sprig of fresh rosemary
  • 6 slices of bacon
  • 1 tbs of cinnamon
  • A generous pinch of nutmeg
  • 2 tbs maple syrup
  • Grated gruyere cheese, for garnish
  • A couple leaves fresh sage, chopped

Directions

  1. In a large pot, add the carrots, onion and celery along with a generous pinch of salt.
  2. Sweat the vegetables on medium-high heat until they soften a bit.
  3. Add the sweet potatoes, rosemary, apples and just enough water to cover the vegetables.
  4. Add a generous pinch of salt and bring mixture to a boil, then reduce to simmer.
  5. In a separate pan, fry the bacon until it’s crispy, drain on paper towels and then crumble once cooled. Set aside.
  6. Once the sweet potatoes have softened, strain the potato-vegetable mixture, reserving the liquid.
  7. In a blender, puree the sweet potato mixture until velvety smooth and add the reserved liquid until you reach the desired consistency.
  8. Return the soup to the pot and warm it, adding the cinnamon, nutmeg and maple syrup. Season to taste.
  9. To serve, ladle the soup into a bowl. Add the cheese and top with crumbled bacon. Finish with the fresh sage.
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