Loaded Baked Sweet Potato Soup
Loaded Baked Sweet Potato 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.
Ingredients
- 6 large sweet potatoes baked
- 1 lb. bacon divided use
- 1 medium onion diced
- 1 cup Bob's Red Mill all-purpose gluten free 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. black pepper
- few shakes cayenne pepper
- green onions, sharp cheddar cheese and bacon for garnish
Instructions
- 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 or 3 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.
- Now 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.
Notes
NOTE: Plan ahead. Preparation time does not include time required to pre-bake the sweet potatoes.
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