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Get ready to serve up this creamy soup as a starter for your next harvest dinner.
Prep Time: 20min
Cook Time: 40min
In a soup pot, cook bacon over medium high heat until crispy. Remove with slotted spoon to paper towel lined plate. Reduce heat to medium; discard all but 2 tbsp (30 mL) of the bacon fat. Add butter to pot.
Stir in sweet potatoes, potatoes, carrots, and onions and cook for about 10 minutes or until onions start to soften. Stir in garlic and sage; cook for 1 minute. Pour in broth and bring to a simmer. Cover and simmer for about 25 minutes or until vegetables are very soft.
Using an immersion blender, puree soup. Alternatively, ladle into blender or food processor in batches to puree. Stir in cream, salt, and pepper and heat through.
Ladle into soup bowls and sprinkle with bacon, cheese (if using), and parsley.
Soup can be made up to 2 days ahead and reheated over medium low heat.
Nutritional info per serving (1/12th recipe):
250 calories, 7 g protein, 24 g carbohydrates, 14 g fat, 4 g fibre, 420 mg sodium, 60 mg calcium.
Creamy Sweet Potato & Bacon Soup
Prep Time: 15min
Chill Time: 2hrs
Bake Time: 15min/batch
Get ready to make and take these two shortbreads to family and friends this holiday season. Perfect to serve with drinks and more cheese!