Onion and Sweet Potato Soup with Bacon

Ingredients

1 medium yellow onion, chopped
½ pound sweet potatoes, peeled and chopped
4 ounces bacon, finely chopped
1 ½ to 2 teaspoons salt
½ teaspoon dried thyme
¼ teaspoon ground black pepper
32 ounces Low-sodium chicken broth
2 tablespoons minced red onion, for garnish

Preparation

Cook the Bacon

Add the bacon to a soup pot over medium-high heat. Cook 9 to 10 minutes, until firm but not overly crispy.Remove half of the bacon and place on a paper towel-lined plate to reserve for garnish.

Cook the Onion and Sweet Potato

Add the chopped onion to the pot and cook 3 to 4 minutes, until softened. Stir in the sweet potatoes and cook 2 more minutes.

Season and Simmer Stir in 1 ½ teaspoons of salt, thyme, and black pepper. Pour in the chicken stock and partially cover the pot with a lid. Bring to a boil, then reduce the heat slightly to maintain a low boil.Cook 10 minutes, until the sweet potatoes are tender.

Blend the Soup

Puree the soup with an immersion blender until smooth.Alternatively, let it cool slightly and transfer in batches to a blender to puree. Add the remaining ½ teaspoon of salt to taste, if desired.

Serve

Ladle the soup into bowls. Garnish with the reserved bacon and minced red onion. Serve warm.  6 servings.

Per serving: 145 calories; 6 grams protein; 12 grams carbohydrates; 8 grams fat; 12 mg cholesterol; 774 mg sodium; 2 grams fiber.