Last weekend, I discovered that we had two large sweet potatoes left from
I decided to try something new and threw together a really quick and easy sweet potato soup. Since we already had meals planned for the week, I only ate a small serving of this along with a salad and some leftover omelet before putting the rest of the soup into the freezer for another night in the future. I'm bummed that I didn't get a picture before freezing it, but I wanted to share the recipe with you now anyway.
Sweet Potato Soup
- 4 slices bacon, diced
- 2 cups assorted veggies (onions, celery, carrot), finely diced
- 2 large sweet potatoes, diced and pre-cooked
- chicken broth
- evaporated milk
- salt and pepper
- In a large pot or dutch oven, cook diced bacon to desired done-ness. (I cooked mine until is was almost crisp.)
- Remove bacon from pan and set aside on paper towels to absorb the grease. Do not drain grease from pot.
- Add chopped veggies to bottom of pot in the hot bacon grease and cook, stirring often, until vegetables are tender.
- Remove vegetables, straining as much of the grease as possible, set aside.
- Drain grease from pot.
- To the pot, add chicken broth, evaporated milk, and salt and pepper to taste and allow to cook over medium heat until bubbly.
- Add in the pre-cooked sweet potatoes, vegetables and bacon.
- Mix until well-combined.
- Cover and reduce heat. Allow to simmer for 15-20 minutes, stirring often.
- If you like, lightly mash the potatoes with a hand masher.
- I really enjoyed this soup. It was so easy and so pantry friendly. The vegetables I used in the soup, were odds and ends left after chopping the veggies I needed for other recipes. The rest of the ingredients I had in the pantry.
This recipe has been linked to the following blog carnivals and linky parties:
- Delicious Dishes at It's a Blog Party!
- Made From Scratch Tuesday at From Mess Hall To Bistro
- Tuesday Glam Party at Giggles, Glitz & Glam