Loaded Sweet Potato Soup

9871_10101156440765703_7521523034287789987_nI love some Fall. I love some hiking. I NEED some nature time. I love camping. I love climbing mountains. I love traveling. I love the cooler temperatures. The changing colors. I love wearing hoodies. I love cozying up with a hot coffee on a crisp morning. I love fall flavors. I love baking with apples and butternut and pumpkin and pears. And making caramel to go with it all. And lately I have been loving some soup. This is new. I am not typically a soup kind of girl. I think, like most things, this comes from my up-bringing. We were always eating a family meal, but chili was about it on the soup front.

So I have been sweetly surprised by this soup craving. I come home from work or post walk and want soup. It’s a fun new avenue for me to explore. My mind lights up with potential flavors I can use. Butternut…definitely going to have to use that. My own version of chili, definitely. Some kind of vegetable. Some kind of chicken and ‘noodle’? Probably going to go there last.

The first thing that popped into my head was a loaded potato soup. Growing up my mother was a big potato fan. We had baked potatoes all the time. And one year she made some awesome loaded baked potato soup. Loaded sweet potato soup. I was determined last week to make this.

This was SO good. Plus I had leftovers to last me the week! It was hearty and filling. But most importantly, it was freaking delicious. The perfect amount of sweet potato chunks left out. The bacon. it was on point to say the least, and something I will definitely make again in the future.

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Loaded Sweet Potato Soup

  • 8 strips crispy bacon
  • ½ onion, chopped
  • 3 tbsp tapioca starch
  • 4 cups broth
  • 3 lbs. Sweet Potatoes, cubed
  • 1 can coconut milk
  • Salt and pepper
  • 1 ½ cup goat cheese
  • Toppings: bacon, crumbled goat cheese, green onion

Make it Happen:

Fry bacon. Set on a paper towel. Set aside. Leave the fat in the skillet.

Saute onions in the bacon fat. Stir in the tapioca starch.

Put this in a pot. Add broth. Dump in the sweet potatoes. Bring to a boil and cook until the sweet potatoes are soft and tender. Feel free to remove it from the heat. Use a hand masher to mash the sweet potatoes. but not all of them, leave a few chunks.

Return to the stove.Stir in the coconut milk, cheese, salt, and pepper. Simmer on a low heat for 15 minutes.

Ladle in to bowls. Top with bacon crumbles, minced jalapeno,cheese and green onions.

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