Spicy Sweet Potato Soup

What do you do when you have 2 sweet potatoes, bacon and some cream? Why make soup of course!


Now if you are someone who likes a precise list of ingredients, I am afraid this recipe is not for you. Because I was making it up as I went along and judging what it needed by taste.

Start with 2 sweet potatoes. Bake them  at 375 F until they are soft -- mine took just over an hour. Now in your soup pot add 2-3 cups of chicken stock and stir in the scooped out sweet potato flesh. 

Chop an onion and some garlic -- I used two cloves -- and saute them in some butter. When the onion is translucent, add it and the garlic to the pot with the sweet potato and stock.

Chop 3 or 4 slices of bacon into 1/2 inch pieces and brown in the pan you used for the onion and garlic. When the bacon is crispy, drain it on paper towel.

Finely chop a jalapeno pepper. Add to pot.

At this point I used my hand mixer to make the mixture a bit smoother -- you don't want to puree it as some coarseness in the texture is nice. Now add 1 cup cream or half-and-half. Stir to blend. Stir in bacon. Add cumin and chili powder.

Add the juice of a lime. Salt and pepper to taste.


© Cheryl Fuller, 2007. All  rights reserved.