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Loaded Baked Sweet Potato Soup | Can't Stay Out of the Kitchen | this #soup is phenomenal! It's loaded with #bacon, #cheddarcheese & #sweetpotatoes. Terrific comfort food for cool, fall or winter nights. We loved it! #glutenfree

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.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Dish, Soups, Stews & Chowders
Cuisine American
Servings 10
Calories 795 kcal

Equipment

  • 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

Ingredients
  

  • 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

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 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.

Notes

NOTE: Plan ahead. Preparation time does not include time required to pre-bake the sweet potatoes.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 795kcalCarbohydrates: 62gProtein: 24gFat: 51gSaturated Fat: 25gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 0.1gCholesterol: 128mgSodium: 1025mgPotassium: 1118mgFiber: 8gSugar: 19gVitamin A: 30052IUVitamin C: 9mgCalcium: 524mgIron: 2mg
Keyword bacon, cheese, gluten free, main dish, soup, sweet potatoes
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