I experienced this soup for the first time when I visited my sister out in Washington and joined her for a cooking class her apartment complex was hosting. That’s right, her apartment complex. Not going to lie, I had some serious apartment complex envy. I didn’t really get to make it on my own though, I got to watch as a delightfully cheerful chef made it in front of me. But I did get to taste it, and I swear I didn’t stop thinking about it until I got home.
I made it when I got home, it was a bit much for my little tiny apartment to handle but I had just gotten a Ninja blender from BJs and I couldn’t wait to use it. I ended up accidentally melting the bottom of the large blender portion on one of the burners so that was the first and last time I made it that year unfortunately. This year I have a food processor so I used that instead. But it did really work well with the Ninja blender if you have one. Remember that when you blend hot soups you have to make sure you let them breath a bit, those hot vapors have to have somewhere to go.
I’m honestly not a huge soup fan, I feel like it’s not actually a meal, maybe just an appetizer. Broth based soups are worse, even less meal-like to me. I like the squash or potato based where they are thick and filling. This soup is the perfect blend of sweet, creamy and warming for those chilly autumn nights.
Cook Time: 30 minutes
Yield: 6-8 servings
Ingredients:
3 medium sized sweet potatoes
4 large yellow onions
½ lb bacon
4 cups chicken stock (recipe here)
½ tsp chipotle powder
1 cup half and half
1 tsp grated fresh ginger
½ tsp fresh sea salt
½ tsp pepper
Smoked sea salt
Directions:
Cut potatoes into 1 inch chunks, sprinkle smoked sea salt over and roast at 425 degrees for 15-20 minutes, they’re done when their lightly browned on the edges.
Thinly slice onions and rough chop bacon and caramelize together. Caramelize by combining onions with bacon, 1 tsp of ground sea salt and 1 tsp of sugar, sprinkle the salt and sugar over the top for even distribution.
Add roasted sweet potatoes, chipotle powder and ginger into a large pot. Bring to a boil and simmer over medium high heat until potatoes are tender.
Transfer soup to a blender in batches, add a scoop of the caramelized onions and bacon and blend on high until very smooth.
Once blended add cream and mix together, heat again if needed.
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