Sweet potato soup
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3 oz. bacon, diced
1 tbsp. butter
3 large shallots, peeled and sliced into rings and pieces
1 tsp. minced fresh rosemary
2 cups cooked, mashed sweet potatoes
3 1/2 cups low-sodium chicken broth
1 cup croutons for garnish, optional
Sauté bacon in a heavy skillet over medium-high heat until crisp. Transfer bacon to paper towels to drain. Add butter to the pan drippings. When butter has melted, add shallots and cook, stirring constantly, until they are soft and golden, about 4 minutes. Drain off all but about 1 tbsp. of fat from the skillet. Add rosemary to the skillet along with mashed sweet potatoes and broth. Bring the mixture to a boil. Reduce heat to medium and simmer about 10 minutes. If desired, add more broth to thin the soup. Season to taste. If you want a smoother texture to the soup, purée it in a blender or food processor.
To serve, ladle the soup into bowls and top with croutons and bacon bits.