Creamy Sweet and White Potato Soup with Bacon

You know those people who put their Christmas trees up Thanksgiving day, finish all of their shopping on Black Friday, and have neat stacks of wrapped gifts displayed by the first of December? I am not one of those people. 

I’m more of the “night before Christmas buying, wrapping, and baking marathon” type. Believe me, I wish I wasn’t this way. Every year I tell myself it will be different, but it seems like every year Christmas just gets sneakier and sneakier. I mean really…one week away? How did that happen?
In the frenzy of wrapping, tying, taping, hanging, stuffing, and icing, I often find I go the whole day eating only nibbles of Christmas cookies and handfuls of leftover office party chex mix. And this, my friends, makes for one crabby, sugar crazed girl.

Sweet and white potato soup
That’s where this soup comes in. It can be prepped, cooked, and on your table in under an hour and is filled with healthy, hearty sweet potatoes. For as simple as it is to make, this soup has a surprisingly complex flavor. Nutty sweet potatoes, salty bacon, tangy goat cheese, a hint of cinnamon, and a little heat combine to make a soup that will nourish and satisfy you through even the craziest pre-holiday frenzy. I wish you joy, rest, and tasty soup as you prepare to celebrate Christmas this week! 


Creamy Sweet and White Potato Soup with Bacon
Yield: 5 servings
Recipe inspired by How Sweet It Is

5 strips bacon
2 large sweet potatoes 
1 large or 5 small white potatoes
2 Tablespoons butter
1 1/2 Tablespoons flour (use Bob’s Red Mill GF flour mix if you’re gluten free!)
2 garlic cloves, minced
1/2 large yellow onion, diced
2 (14 oz) cans low sodium turkey broth
1/2 cup milk
1/4 cup cream
1 teaspoon salt
1/2 teaspoon pepper
1/4 tsp. paprika
1/4 tsp. cayenne pepper
1/4 tsp. cinnamon
Green onions and goat cheese for garnish
1. Place potatoes in a microwave safe dish, toss with a bit of olive oil, and microwave for about 12 minutes, or until tender. You can also place the potatoes in a large pot, cover with water, bring to a boil, and cook until tender. 
2. Meanwhile, fry bacon in a large skillet and get your onions and garlic chopped. Once the bacon is crisp, remove to a plate and allow to cool.
3. Melt butter in a large pot over medium high heat. Add onions and cook until tender. Add garlic and cook about 1 minute more. Add flour and whisk until mixture is very thick. Cook mixture for about 3 minutes longer, or until it turns slightly golden in color. 
4. Add broth, milk, cream, salt, pepper, paprika, cayenne pepper, cinnamon and potatoes to the pot. 
5. Allow mixture to simmer for 15 or 20 minutes, stirring often. At this point, use a fork to mash the potatoes until they’re in very small chunks. Taste and add salt, pepper, cayenne, or broth until desired spice and texture is reached. If you want, puree the soup in the blender for a completely smooth texture. 
6. Ladle portions into bowls, crumble bacon on top, then add green onions and goat cheese. Enjoy!

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