Loaded Creamy Sweet Potato Soup
A comforting and hearty soup featuring creamy sweet potatoes, crispy bacon, and savory vegetables, perfect for a healthy and satisfying meal.
Equipment
- Large Pot
- Immersion Blender
- Regular Blender
Ingredients
- 4 strips bacon sliced into thin strips
- 1 tablespoon olive oil (or avocado oil)
- 1 large yellow onion diced
- 2 medium carrots peeled and diced
- 2 stalks celery diced
- 6 cloves garlic minced
- 1 teaspoon paprika
- 2 pounds sweet potatoes peeled and diced
- 48-56 ounces low-sodium chicken broth (or vegetable broth)
- 1 teaspoon salt plus more to taste
- 1/4 teaspoon black pepper
- 1 dried bay leaf
- 1 cup half and half (or full-fat coconut milk for dairy-free, or whole milk)
- 1/4 cup thinly sliced green onion for serving
- 1 cup shredded white cheddar cheese for serving
- Greek yogurt or sour cream for serving
Instructions
- Crisp the Bacon: In a large pot, heat over medium-high heat. Add the bacon strips and cook until they are wonderfully crispy. Take the bacon out and let it drain on paper towels. Set it aside for later topping.
- Sauté the Veggies: Remove any extra bacon grease from the pot. Add the olive oil, then toss in the diced onion, carrots, and celery. Cook for 3-5 minutes until the onion turns soft and clear. Stir in the minced garlic and paprika, cooking for just one more minute until you can smell its inviting aroma.
- Simmer the Soup: Now, add the diced sweet potatoes, 48 ounces of chicken broth, salt, pepper, and the bay leaf to the pot. Bring everything to a boil, then reduce the heat to a gentle simmer. Cover the pot and let it cook for 25-30 minutes, or until the sweet potatoes are fork-tender.
- Blend to Perfection: Once the potatoes are soft, use an immersion blender directly in the pot to blend the soup until it's completely smooth and creamy. If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until silky smooth.
- Finish with Creaminess: Stir in the half and half. If you prefer a thinner soup, you can add the remaining broth now (up to 56 oz total). Bring the soup back to a light simmer to ensure it's heated through.
- Serve & Enjoy: Turn the heat to low. Ladle the warm soup into bowls. Top generously with the crispy bacon crumbles, a dollop of Greek yogurt or sour cream, shredded cheddar cheese, and fresh green onions. Savor this comforting and healthy meal!
Notes
Feel free to swap any of the topping in the ingredient list with whatever you have lying around. It will probably taste just as amazing!
Nutrition per serving: Calories: 335, Total Carbs: 31g, Net Carbs: 25g, Fats: 18g, Protein: 16g.
