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Creamy Sweet Potato, Apple and Bacon Soup

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  • Prep 60 min
  • Total 60 min
  • Servings 8
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This soup is fall in a bowl. Quick, easy and supremely satisfying, we recommend pairing with your favourite sweater for the ultimate autumn experience.
Created May 30, 2018
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Ingredients

  • 1 tablespoon butter
  • 4 slices bacon, chopped
  • 1 medium onion, thinly sliced (2 cups)
  • 1 to 2 medium Fuji or Gala apples, cored and thinly sliced (2 cups)
  • 1 teaspoon salt
  • 3 to 4 medium sweet potatoes, peeled and cut in 1-inch pieces (2 lb/1 kg)
  • 4 cups chicken broth
  • 1/2 cup heavy whipping cream
  • 2 teaspoons apple cider vinegar
  • 1 tablespoon chopped fresh thyme leaves

Steps

  •  
    1
    In 5-quart Dutch oven, melt butter over medium heat. Cook bacon in butter 8 to 10 minutes or until just crisp. With slotted spoon, transfer to paper towel-lined plate; set aside.
  •  
    2
    In same Dutch oven, cook onion, apple and salt 7 to 9 minutes, stirring frequently, until very soft and beginning to brown. Add sweet potatoes and broth. Heat to boiling; reduce heat to medium-low, and simmer 15 to 20 minutes, stirring occasionally, until sweet potatoes are very tender.
  •  
    3
    Remove from heat; let stand 10 minutes or until cool enough to transfer to blender. Fill blender one-third to half full. Remove or loosen centre cap from lid of blender. Cover lid with folded dish cloth, and hold it down when blending. Puree until very smooth. Return mixture to Dutch oven. Continue to blend in small batches until all is pureed. Heat to simmering over medium heat. Add whipping cream; return to simmering. Remove from heat; stir in vinegar. Top soup with bacon and thyme leaves.

Expert Tips

  • Tip 1
    When pureeing any hot liquid, steam can build up. This may result in the top of the blender jar being dislodged and hot liquid splattering. To avoid this, make sure never to fill the blender more than halfway with the hot liquid. Remove or loosen the centre cap of the lid to release the steam, and always drape a dish cloth over the top to catch any small splatters.
  • Tip 2
    If reheating soup, consider adding just a touch more vinegar at the end, since acids tend to cook out after reheating.

Nutrition Information

150 Calories, 8g Total Fat, 3g Protein, 15g Total Carbs

Nutrition Facts

Serving Size: 8
Calories
150
Total Fat
8g
Saturated Fat
5g
Trans Fat
0g
Cholesterol
30mg
Sodium
820mg
Total Carbs
15g
Dietary Fiber
2g
Protein
3g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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