Sweet Potato Soup with Maple & Bacon

Finally, the weekend is here. Joanne and I decided to take Tobie to Point Pleasant Park early in the morning during it's off-leash period from 8-10am. It gives Tobie a chance to stretch her legs, roam and socialize with other dogs. The only thing that bothers her are small dogs. She's getting old and small yappy dogs over-whelm her enough that she goes and hides behind Joanne's legs.
(UPDATE: Trent is a photographer who takes pictures of the dogs on saturday mornings and guess who was just featured?) Even though it was a gorgeous morning, it was still chilly in the park. After the walk, we needed something hearty to warm ourselves up. I came across this recipe while trying to find a way to get rid of some extra sweet potatoes and felt it was perfect for lunchtime.

I made sure there was enough for ourselves and Joanne's parents. By the way, if I haven't mentioned it yet, Tobie's getting up in age. She's not as peppy as she used to be. After the big morning walking in the park, she was exhausted and spent the rest of the day napping and staying out of our way.

By the way, I LOVE my hand blender. I encourage you to buy one as it makes it really handy when making soups, puree or sauces. If you don't own one, you can use a regular belnder, but work in small batches.


Sweet Potato Soup with Maple & Bacon
Recipe adapted from Simply Recipes

• 3 strips bacon
• 2 tbsp butter
• 1 cup chopped onion
• 1 Granny Smith apple, chopped
• 2 celery stalks, chopped
• 1 large leek, sliced (white & pale green parts only)
• 2 garlic cloves, chopped
• 1 1/2 pounds red-skinned potatoes (yams), peeled, cut into 1-inch pieces
• 5 cups chicken broth
• 1 cinnamon stick
• 1/4 tsp freshly ground nutmeg
• 1 1/2 cups half and half, plus more for garnish
• 2 tbsp maple syrup

In a large saucepan set over medium heat, cook bacon until crisp. Transfer the bacon to a paper towel to drain. When cool, crumble the bacon and set aside.

Add butter to the bacon drippings in the saucepan and turn the heat up to medium-high. Add onion and apple, and sauté for about 5 minutes. Add celery and leek and 1 large leek. Sauté for an additional 5 minutes. Add garlic and sauté for 1 minute. Add sweet potatoes and add to the onion mixture, along with chicken broth, cinnamon stick, and nutmeg. Bring to a boil. Reduce heat and simmer uncovered until potatoes are tender, 20-25 minutes.

Remove and discard cinnamon stick. Working in batches, purée the sweet potato mixture in a blender until smooth.

Return the soup to the saucepan. Add 1 1/2 cups half and half and maple syrup and heat, stirring frequently. Season to taste with salt and pepper. Ladle the soup into bowl and garnish each serving with 1 tablespoon of half and half, and crumbled bacon.

Serves 4 to 6.