I wanted to do a different twist on a baked potato soup. Sweet potatoes pack a great nutritional punch, so I'm always looking for new ways to fit them into the family menu. Use REAL maple syrup for this, not "pancake syrup". Meat lovers will want to use pork bacon, but I use turkey bacon and it works just fine.
Maple Bacon Sweet Potato Soup
12 strips bacon (plus extra for optional garnish if desired)
2 tbsp butter
2 tbsp minced garlic
1 cup chopped sweet onion
5 cups peeled sweet potatoes, chopped in 1” cubes
2 14 oz cans Chicken Broth
1/4 tsp ground nutmeg
1/4 tsp ground clove
1/4 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp liquid smoke
1/4 cup maple syrup (plus extra for garnish if desired)
1 cup evaporated milk
1 tsp salt
1/2 tsp black pepper
Fry bacon until crisp, drain, crumble in small pieces and set aside.
Melt butter in a large stick pot over medium heat. Add the onion and garlic and sautee for 5 minutes. Add sweet potatoes and Swanson broth. Bring to a boil, then Simmer on low for approx 20 minutes, or until potatoes are soft.
Carefully transfer portions of the mixture to a blender and puree. When all batches are pureed, return them to the pot. Add the bacon, liquid smoke, maple syrup, evaporated milk, salt and pepper. Stir over medium until heated through.
Ladle into individual bowls. If desired, garnish with a spiral of drizzled maple syrup and sprinkle of crumbled bacon.