Creamy Sweet Potato Soup and a Thanksgiving Message

kid_chef_with_pumpkin_pie_vintage_thanksgiving_poster-r0680bf4b15d7402e8db5298cc823fe82_it3rd_8byvr_324If you have leftover sweet potatoes from Thanksgiving, here is a soup recipe that is perfect! I made it a couple of weeks ago and it made for a nice, warm, and comforting lunch! I don’t have a microwave, so for Step 1, I just popped the potatoes in the oven the night before when I was cooking something else. Once they are cooked, this is a 30-minute meal at the most.

You can make this vegetarian or even vegan, by substituting vegetable broth, water, or a combination and leaving out the bacon and/or cheese. Bacon doesn’t last very long in my house, so if you run out, it’s still delicious without.

DSCN0764Creamy Sweet Potato Soup
Originally published in the November 2013 issue of Cooking Light magazine. 

2 pounds sweet potatoes, halved lengthwise (about 2 large)
1/4 cup water
2 teaspoons olive oil
1 cup chopped onion
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper
4 cups unsalted chicken stock (such as Swanson)
1/4 teaspoon salt
6 bacon slices, cooked and crumbled
1 ounce fresh Parmesan cheese, shaved (about 1/4 cup)
2 tablespoons flat-leaf parsley leaves (optional)

Preparation

1. Place potatoes, cut sides down, in an 11 x 7-inch microwave-safe baking dish. Add 1/4 cup water; cover with plastic wrap. Microwave at HIGH 15 minutes or until potatoes are tender. Cool slightly; discard potato skins.

2. Heat a saucepan over medium-high heat. Add oil; swirl to coat. Add onion; sauté 1 minute or until translucent. Stir in cumin and red pepper. Add stock to pan; bring to a boil. Place half of sweet potato and half of stock mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters); blend until smooth. Pour pureed soup into a large bowl. Repeat procedure with remaining sweet potato and stock mixture. Stir in salt. Divide soup evenly among 6 bowls; sprinkle cooked bacon and Parmesan cheese evenly over top. Garnish with parsley, if desired.

* * * * * *

vintage_wishing_you_a_happy_thanksgiving_stickers-r5a3b87894bf04f3f87d534709d87f905_v9wth_8byvr_512

Thank you to all my dedicated readers and supporters! A heartfelt greeting to one and all for a wonderful Thanksgiving holiday!

Happy Cooking (and eating)!

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14 thoughts on “Creamy Sweet Potato Soup and a Thanksgiving Message

  1. That looks divine. There’s also “Fakin’ Bacon” that’s a good vegan substitute, and good, melty Daiya vegan cheese (or sprinkle nutritional yeast on it for “parmesan” taste). Your page is so homey and comforting. Enjoy a Happy Thanksgiving 🙂

  2. Last night we had Chi Chi Beans. So easy and so good! I do love easy! That was after making my second batch of kale chips. Have a great day cooking and Happy Thanksgiving to you and the eater of the house.

  3. It’s all over but the soup! I love soup, any kind and this sounds warm and good. A belated Happy Thanksgiving. I’m thankful you blog and inspire me to try new things.

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