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.
