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Sweet Potato, Spinach & Bacon Soup

4 star rating
 

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Submitted by: Katie Showalter

 

Roasted sweet potatoes, flavored with a little balsamic vinegar and maple syrup, are combined with chicken broth and pureed until smooth. Spinach, bacon, whipping cream, parmesan and blue cheese are also added.
 

Ingredients

  • 2 lbs. Sweet Potatoes
  • 2 Tbsp. Olive Oil
  • 1 Tsp. Balsamic Vinegar
  • 1 Tsp. Maple Syrup
  • 4 Slices center-cut Bacon
  • 1/2 Tbsp. Bacon grease (reserved from cooking bacon)
  • 1/4 lb. Spinach leaves
  • 3 Cups Chicken Broth
  • 1/4 Cup Heavy Cream
  • 1/4 Cup Grated Aged Parmesan cheese
  • 1/4 Cup Crumbled Blue Cheese
  • Salt & Pepper to taste

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Method

Preheat oven to 400 degrees. Peel and chop potatoes into 1" cubes. In large bowl combine olive oil, balsamic vinegar, and maple syrup. Toss potatoes in mixture until evenly coated. Spread on baking sheet and bake for 20 minutes, turning halfway through. While potatoes roast, fry, drain, and cut bacon into 1" pieces; set aside. Reserve 1/2 Tbsp. bacon grease; heat in skillet on medium-high and saute spinach until wilted and reduced to 1/3 its original volume. Press any excess liquid from spinach; chop. In blender combine 1/2 of the roasted potatoes & 1/2 of the chicken broth; puree and pour into large pot. Repeat with remaining potatoes and broth. Add cream, bacon, spinach and cheeses. Season with salt and pepper to taste. Heat soup but do not boil. Serve with croutons or hearty bread.

 

Notes: This is a hearty winter soup. Using orange-fleshed sweet potatoes creates a pretty contrast with the spinach.

 

Number of Servings: 4

 

Submitted by: Katie Showalter ()

 

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