This hearty soup is a great spin on a classic Potato Soup. Serve on a cold day with corn bread and it is sure to tempt the taste buds.
(If your a vegetarian or know someone who is: Leave out the bacon. Substitute soy milk for the cream. Just as yummy and sure to please)
Yields 4-6 servings
Full time: 1 hour 15 minutes to 1 1/2 hours
You will need:
4 tbsp minced garlic
2 tsp olive oil
1 cup chopped onion
1 cup chopped celery
2 pounds diced sweet potatoes
6 cups vegetable stock
1 tbsp allspice
1 tbsp nutmeg
1 tbsp salt
1 tbsp ground pepper
1 tbsp cinnamon
1/2 tsp ground cloves
1 cup lite cream
1/2 pound bacon
1 cup chopped walnuts (used for garnish)
Let us begin:
Start by heating your oven to 350 degrees
In an oven safe saute pan place the minced garlic and olive oil. Roast garlic in oven for 10-15 minutes until a nice golden brown colour develops.
While this is roasting: Place potatoes, stock, all seasoning in a stock pot and bring to boil. Once boiling reduce heat to med/low.
Carefully remove pan from oven and transfer to cook top. Add into pan onion and celery. Cook over med heat until they begin to get soft and translucent.
Transfer the contents of saute pan to the stock pot. Cook covered over med/low heat until potatoes become tender. This should be approx. 30 minutes.
Remove from heat and allow to rest for 15-20 minutes
While this is resting: Chop bacon into 1/4" to 1/2" wide pieces and cook. Once cooked place bacon on a towel lined dish to remove any oil and cool down
While the bacon cools: Place contents of stock pot in blender and blend until smooth. If you have a food processor place the solids in first and just a little liquid to process together.
Return the now blended soup to the stock pot, stir in the lite cream, and add in the bacon.
Bring soup to a gentle boil over med/high heat.
Serve soup with 1 tbsp of walnuts as garnish.
The Walnuts help develop the full flavor of the soup and give it a little extra texture. For an extra special treat try serving this soup in a potato bread bowl.