There is a lovely gentle rain falling today and it’s a little cool. Sitting here listening to the weather man promising even cooler temps tomorrow evokes visions of steaming soups in my mind. As usual I had one thing in mind and must adjust because a key ingredient is not in the pantry. I really wanted a loaded baked potato soup, but only have sweet potatoes. Thus, a new sweet potato soup that will satisfy any hungry soul. Here is the recipe, try it, you'll like it. Sweet Potato, Bacon and Onion Soup
prep 20 minutes, cook 20 minutes, 4 servings
- 1 large sweet potato peeled and cut in 1/2 inch cubes
- 1 small white onion, diced
- 1/2 green bell pepper, diced
- 1 can (5 oz.) Cream of mushroom soup
- 10 ounces (2 soup cans) 2% milk
- 6-8 slices crisp cooked bacon + the fat rendered
- Salt and pepper to taste
- Start heating a Dutch oven on medium high heat with a film of olive oil in the bottom.
- Cook the bacon on a cookie sheet in a 400 F. oven 20 minutes.
- While the bacon cooks, chop the onion and bell pepper and toss into the hot Dutch oven.
- While the bacon & bell pepper cook to a translucent stage, peel and dice the sweet potato.
- Pour the cream of mushroom soup and use the can to measure two cans of milk into the Dutch oven.
- Toss in the diced sweet potato. The soup should be at a boil when you add a couple slices of crumbled bacon and the fat rendered from cooking it. Stir and allow the potatoes to cook till just tender. Add salt & pepper to taste.
- Ladle soup into bowls, break a slice of bacon into half to garnish the top. And maybe add a grilled cheese sandwich. Mmmm.
