Sweet Potato Soup with Bacon and Chives
By America's Test KitchenPublished on January 10, 2013
Time
30 minutes
Yield
Serves 4
Ingredients
6 slices bacon, chopped1 onion, chopped fine1 teaspoon packed brown sugar Salt and pepper 3 garlic cloves, minced2 pounds sweet potatoes, peeled, quartered lengthwise, and sliced thin4 cups low-sodium chicken broth 1 cup water 2 tablespoons minced fresh chives
Before You Begin
If after cooking the bacon you don’t have quite 2 tablespoons of rendered fat in the pot, add olive oil to make up the difference. For a slightly spicy version of this soup, add 1/8 teaspoon cayenne pepper.
Instructions
- Cook bacon in Dutch oven over medium heat until crisp, 6 to 8 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate; set aside. Discard all but 2 tablespoons bacon fat from now-empty pot. Add onion, sugar, and 1 teaspoon salt and cook, stirring occasionally, until onion is softened, 5 to 7 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add potatoes, broth, and water and bring to boil. Reduce heat to medium-low and simmer until potatoes are tender, about 10 minutes.
- Working in batches, process soup in blender until smooth, 1 to 2 minutes. Season with salt and pepper to taste. Serve soup, sprinkled with bacon and chives.
Time
30 minutesYield
Serves 4Ingredients
6 slices bacon, chopped
1 onion, chopped fine
1 teaspoon packed brown sugar
Salt and pepper
3 garlic cloves, minced
2 pounds sweet potatoes, peeled, quartered lengthwise, and sliced thin
4 cups low-sodium chicken broth
1 cup water
2 tablespoons minced fresh chives
Ingredients
6 slices bacon, chopped
1 onion, chopped fine
1 teaspoon packed brown sugar
Salt and pepper
3 garlic cloves, minced
2 pounds sweet potatoes, peeled, quartered lengthwise, and sliced thin
4 cups low-sodium chicken broth
1 cup water
2 tablespoons minced fresh chives
Ingredients
6 slices bacon, chopped
1 onion, chopped fine
1 teaspoon packed brown sugar
Salt and pepper
3 garlic cloves, minced
2 pounds sweet potatoes, peeled, quartered lengthwise, and sliced thin
4 cups low-sodium chicken broth
1 cup water
2 tablespoons minced fresh chives
Why This Recipe Works
Slicing the sweet potatoes very thin allows them to cook very quickly. Add a salad and good bread to make a fast, easy supper.
Before You Begin
If after cooking the bacon you don’t have quite 2 tablespoons of rendered fat in the pot, add olive oil to make up the difference. For a slightly spicy version of this soup, add 1/8 teaspoon cayenne pepper.
Instructions
- Cook bacon in Dutch oven over medium heat until crisp, 6 to 8 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate; set aside. Discard all but 2 tablespoons bacon fat from now-empty pot. Add onion, sugar, and 1 teaspoon salt and cook, stirring occasionally, until onion is softened, 5 to 7 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add potatoes, broth, and water and bring to boil. Reduce heat to medium-low and simmer until potatoes are tender, about 10 minutes.
- Working in batches, process soup in blender until smooth, 1 to 2 minutes. Season with salt and pepper to taste. Serve soup, sprinkled with bacon and chives.
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