I've written before about my previous aversion to sweet potatoes. And I still don't like anything that magnifies their sweetness. But I do like this soup. Scratch that. I love this soup. Love it like if I had enough of it to fill a kiddie pool, I might just splash around in it for a while. (Or maybe not, since that would be really weird.) Anyhoo, it contains a lot of the same ingredients as my Sweet Potato Hash, but its creamy texture, the pop of ginger and crispy, crunchy (porky) toppings make it a wholly different dish, one that's warm, smooth and satisfying on a cold day. Enjoy!
Sweet Potato Soup With Bacon & Crispy Shallots
- 5 cups sweet potatoes, chopped (about 3 medium potatoes)
- 5 slices of bacon, diced
- 1/2 cup diced shallots
- 1 tablespoon diced jalapeno
- 2 teaspoons chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon ground ginger
- 2 garlic cloves, minced
- 3.5 cups chicken stock or broth
- 1 1/2 teaspoons salt
- 1/3 cup heavy cream
In a large, heavy pot, boil the sweet potatoes in water until fork tender, about 10 minutes. Drain and set aside. In the same pot, cook the bacon until crisp. Remove the bacon with a slotted spoon and place on paper towels to drain. Add the shallots to the bacon grease and cook over medium heat until tender. Add the chopped pepper and garlic and cook for 1 minute. Add potatoes and the chicken broth and simmer for 20 minutes. Use an immersion blender to blend the mixture until creamy. If you don't have an immersion blender, carefully transfer the mixture to a blender, blend until smooth and return to the pot. Add the chili powder, cumin, salt and ginger and cook 10 minutes. Stir in the cream and remove from heat. Serve topped with a dollop of sour cream, the bacon bits and crispy shallots (see method below).
- 3 to 4 shallots, sliced into thin rings
- 1 1/2 tablespoons olive oil or vegetable oil
In a large skillet, heat the oil on medium-low heat and add the shallots, spreading them out into one layer in the pan. Cook them slowly and stir often. Do not be tempted to turn up the heat. The shallots will burn before you know it! Once they are golden brown, place them on a paper-towel-lined plate to drain and sprinkle them with salt.