Loaded Baked Sweet Potato Soup
Teresa Ambra
Loaded Baked Sweet Potato Soup is savory and delectable. This fantastic soup includes bacon, cheese & green onions and is comfort food at its best! This is particularly wonderful on cool, fall or winter nights. Every bite is mouthwatering. Gluten free.
Prep Time 20 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Main Dish, Soups, Stews & Chowders
Cuisine American
Servings 10
Calories 795 kcal
1 large stock pot
1 sharp knife to cut vetables
1 vegetable peeler
measuring cups
measuring spoons
1 large skillet to fry bacon (or microwave on plates--see directions below)
1 large baking dish to bake the sweet potatoes
1 potato masher
1 whisk
6 large sweet potatoes baked 1 lb. bacon divided use (reserve six slices for garnish) 1 medium onion diced 1 cup gluten free flour or use regular flour 1/2 gallon half-and-half 1 cup 2% milk see note 8 oz. bag sharp cheddar cheese grated 1 heaping tablespoon dried parsley 1 heaping tablespoon dried chives 1 1/2 tsp. sea salt or kosher salt 1 tsp. ground black pepper few shakes cayenne pepper 2 green onions diced, for garnish 2/3 cup sharp cheddar cheese for garnish reserved bacon pieces for garnish
Bake sweet potatoes at 400° about 1 hour 15 minutes.
Peel, mash lightly with potato masher and set aside.
Remove 6 slices of bacon and microwave until crisp, approximately 6 minutes between layers of paper towels.
Break bacon pieces up into small pieces and set aside for garnish.
Slice 2 green onions for garnish and set aside.
Meanwhile, cut remaining bacon in 1 inch slices and sauté over medium heat in large stock pot.
After about 5 minutes add onions and continue sautéing until bacon is cooked.
Add flour and whisk to combine.
Slowly work in half-and-half until combined.
Turn heat to low.
Add cheese, parsley, chives, salt, pepper, and cayenne pepper to combine.
Slowly stir in potatoes and milk.
Add more milk if the soup thickens too much.
Cover with lid and heat over low heat until the mixture is totally heated through, about 10-15 minutes.
Check for seasonings.
To serve: ladle soup into bowls.
Garnish with cheese, the tops of the green onions, and reserved bacon pieces.
NOTE: Plan ahead. Preparation time does not include time required to pre-bake the sweet potatoes.
© Can’t Stay Out of the Kitchen
Calories: 795 kcal Carbohydrates: 62 g Protein: 24 g Fat: 51 g Saturated Fat: 25 g Polyunsaturated Fat: 4 g Monounsaturated Fat: 17 g Trans Fat: 0.1 g Cholesterol: 128 mg Sodium: 1025 mg Potassium: 1118 mg Fiber: 8 g Sugar: 19 g Vitamin A: 30052 IU Vitamin C: 9 mg Calcium: 524 mg Iron: 2 mg
Keyword bacon, cheese, gluten free, main dish, soup, sweet potatoes