It is cold and raining outside which means it is the perfect day for this bacon sweet potato soup! This soup is everything you want in a fall soup — it is warm, hearty, and packed with flavors.
Sweet potatoes are one of my favorite vegetables, so I couldn’t help but create an entire soup around them. I think sweet potatoes are one of my favorites because they are so versatile. You can make fries, mash them, roast them, or put them in a soup! And they really are the star of this soup, along with their co-star, bacon. If you are vegetarian, you can leave out the bacon, but if you can eat it, you’ll definitely want it.
ingredients for this bacon sweet potato soup
- 8 oz. bacon
- 1 tbsp butter
- 1 yellow onion
- 1 tbsp garlic
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp parsley
- 1 sweet potato
- 2 stalks of celery
- 6 cups chicken broth
- 1/2 cup heavy cream
- 1 bunch of kale (about 4 cups)
- 1/2 cup parmesan
- salt and pepper, to taste
This seems like a long list of ingredients, but they are all easy to find, staple pantry ingredients! And once you start making the soup, you’ll be surprised how quickly it comes together.
how to meal prep and store this soup
This soup can easily be made ahead of time! Make the soup whenever is best for you, then reheat it when you are ready to eat it! To store this soup, keep it in a sealed container in the fridge. I like to use large glass tupperware. The soup can be reheated on the stove or in the microwave.
tips for making this bacon sweet potato soup
- salting the soup: I didn’t add a set amount of salt to add to this soup. This is because there is such a variance in salt levels in chicken broth, and the worst thing is over-salted soup. So, make the soup, taste it at the end, and add salt accordingly!
- adding the kale: If you want the kale to be very crisp and raw, add the kale once you’ve taken the soup off the heat, just before serving. If you prefer that the kale is softer and cooked down a bit, add the kale while the soup is still on the heat and let it cook for 2-3 minutes.
other fall inspired recipes
- pumpkin snickerdoodles
- apple, sage, and caramelized onion grilled cheese
- autumn harvest bowl
- copycat Crumbl pumpkin roll cookies
bacon sweet potato soup
ingredients
- 8 oz bacon
- 1 tbsp butter
- 1 yellow onion chopped
- 1 tbsp garlic
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp dried parsley
- 1 sweet potato peeled and chopped
- 2 stalks of celery chopped
- 6 cups chicken broth
- 1/2 cup heavy cream
- 1 bunch of kale about 4 cups, cut into small pieces
- 1/2 cup parmesan
- salt and pepper to taste
instructions
- Chop bacon into small pieces and add it to a pot over medium heat. Cook until crispy then remove with a slotted spoon into a separate bowl. Set aside for later.
- Add 1 tbsp of butter to the pot (there will be remaining bacon grease, this is fine). Add add onion, garlic, paprika, cumin, and parsley. Cook for 3-4 minutes, until onion is mostly cooked.
- Add chopped sweet potato and celery to the pot. Cook for 5 minutes until the sweet potato begins to soften a bit.
- Add chicken broth and turn the stove to low heat. Let the soup simmer for 15 minutes, until the sweet potato is completely soft.
- Add the heavy cream and stir in. Add the chopped kale. If you want the kale to be crisp, take the pot off the heat immediately. If you want the kale to be cooked down, let it cook in the soup for 2-3 minutes.
- Taste the soup and add salt and pepper to taste.
- Divide the soup into bowls and top with parmesan and bacon. Enjoy!
Leave a Reply