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