Loaded Sweet Potato Soup

Sweet Potato Soup topped with bacon, parsley, and sour cream in a white bowl.

Loaded Sweet Potato Soup

Rich and creamy sweet potato soup bursting with flavors.

Course Soup

Cuisine American

Keyword Fall Favorites, soup, sweet potato soup, sweet potatoes

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 335kcal

Author Maike Corbett

Ingredients

6 slices bacon chopped, divided
2 tablespoons butter unsalted
1 cup onion diced
1 teaspoon dried rosemary
4 cups sweet potatoes cut into 1-inch cubes
64 ounces beef broth

Instructions

COOK BACON: In a large pot, cook bacon until it's crispy, around 8 minutes. Move the bacon to a plate, let it cool, then chop it into small pieces.
PREPARE ONION BASE: Remove all but 2 tablespoons of bacon drippings from the pot. Add butter and sauté the diced onions over medium heat until they're soft, about 7 minutes.
ADD BROTH AND SWEET POTAOTES: Chop the sweet potatoes into 1-inch cubes. Add the dried rosemary and diced sweet potatoes to the pot. Pour in the beef broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 15 minutes or until the sweet potatoes are tender.
BLEND AND SEASON: Once the sweet potatoes are tender, add all but 2 tablespoons of the chopped bacon. Use an immersion blender to purée the ingredients. Season to taste with salt and pepper.
SERVE: Pour the soup into bowls and top with sour cream and the remaining bacon bits.

Notes

I used roughly ½ teaspoon of salt ¼ teaspoon of pepper to season the soup. The amounts of salt and pepper you'll need depends on the type of broth and bacon you use as well as your own preference.

Nutrition