Name: Creamy Loaded Sweet Potato Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 4 strips bacon, sliced into lardons; 1 tablespoon olive oil; 1 medium to large yellow onion, diced; 2 carrots, peeled and diced; 2 stalks celery, diced; 6 cloves garlic, minced; 1 teaspoon paprika; 2 pounds sweet potatoes, peeled and diced; 48-56 oz low-sodium chicken broth; 1 teaspoon salt, plus more to taste; 1/4 teaspoon black pepper; 1 dried bay leaf; 1 cup half and half; 1/4 cup thinly sliced green onion, for serving; 1 cup shredded white cheddar cheese, for serving; Greek yogurt or sour cream, for serving

Description

This Loaded Creamy Sweet Potato Soup the perfect cozy, veggie-focused comfort food. It comes together simply in one pot, and is a delicious spin on classic potato soup.

Ingredients

Scale

4 strips bacon, sliced into lardons
1 tablespoon olive oil
1 medium to large yellow onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
6 cloves garlic, minced
1 teaspoon paprika
2 pounds sweet potatoes, peeled and diced
48–56 oz low-sodium chicken broth
1 teaspoon salt, plus more to taste
1/4 teaspoon black pepper
1 dried bay leaf
1 cup half and half
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

Heat a large pot over medium-high heat. When the pot is hot, add the bacon to the pan and cook until crispy. Once the bacon is done remove it from the pot and allow it to drain on paper towels. Set aside for topping the soup.
Remove any bacon grease from the pot. Next, add the olive oil to the pot and then add the diced onion, carrot, and celery to the pot. Cook for 3-5 minutes until the onion becomes translucent. Next, add the garlic and paprika to the pot and sauté for 1 more minute until fragrant.
Next, add the diced sweet potatoes, 48 ounces chicken broth, salt, pepper, and bay leaf to the pot. Bring the soup to a boil and then lower the heat to a simmer. Let the soup simmer for 25-30 minutes, covered, or until the potatoes are tender and can easily be pierced with a fork.
When the potatoes are tender, use an immersion blender to blend the soup until completely smooth and creamy. You can also carefully transfer the soup to a high powered blender to blend until completely smooth.
Next, stir the half and half into the soup. If you want the soup to be a bit thinner, add in the additional cup of broth. Bring the soup to a simmer to ensure the soup is heated through.
Lower the heat to low and then serve! Top the soup with crisped bacon, Greek yogurt or sour cream, shredded cheddar, and thinly sliced scallion. Enjoy!