Creamy Loaded Sweet Potato Soup

Name: Creamy Loaded Sweet Potato Soup
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6
Cuisine: American
Ingredients: 4 pieces Bacon (4 strips bacon, sliced into lardons); 1 tbsp Olive Oil (1 tablespoon olive oil); 1 piece Yellow Onion (1 medium to large yellow onion, diced); 2 pieces Carrot (2 carrots, peeled and diced); 2 pieces Celery (2 stalks celery, diced); 6 cloves Garlic (6 cloves garlic, minced); 1 tsp Paprika (1 teaspoon paprika); 2 lb Sweet Potato (2 pounds sweet potatoes, peeled and diced); 48 oz Low-Sodium Chicken Broth (48-56 oz low-sodium chicken broth — up to 56); 1 tsp Table Salt (1 teaspoon salt, plus more to taste); ¼ tsp Black Pepper (1/4 teaspoon black pepper); 1 piece Dried Bay Leaf (1 dried bay leaf); 1 cup Half And Half (1 cup half and half); ¼ cup Scallion (1/4 cup thinly sliced green onion, for serving); 1 cup White Cheddar Cheese (1 cup shredded white cheddar cheese, for serving); 0 pieces Greek Yogurt (Greek yogurt or sour cream, for serving)

Creamy Loaded Sweet Potato Soup - Dinner (American)

60 minAmerican

Servings6

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Egg Free

Ingredients

For 6 servings

Bacon4 pieces · 4 strips bacon, sliced into lardons
Olive Oil1 tbsp · 1 tablespoon olive oil
Yellow Onion1 piece · 1 medium to large yellow onion, diced
Carrot2 pieces · 2 carrots, peeled and diced
Celery2 pieces · 2 stalks celery, diced
Garlic6 cloves · 6 cloves garlic, minced
Paprika1 tsp · 1 teaspoon paprika
Sweet Potato2 lb · 2 pounds sweet potatoes, peeled and diced
Low-Sodium Chicken Broth48 oz · 48-56 oz low-sodium chicken broth — up to 56
Table Salt1 tsp · 1 teaspoon salt, plus more to taste
Black Pepper¼ tsp · 1/4 teaspoon black pepper
Dried Bay Leaf1 piece · 1 dried bay leaf
Half And Half1 cup · 1 cup half and half
Scallion¼ cup · 1/4 cup thinly sliced green onion, for serving
White Cheddar Cheese1 cup · 1 cup shredded white cheddar cheese, for serving
Greek Yogurt0 pieces · Greek yogurt or sour cream, for serving

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Steps

1Heat 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.
2Remove 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.
3Next, 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.
4When 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.
5Next, 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.
6Lower 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!