Posts Tagged ‘Bacon soup’
When it is snowing and blowing I like big bowls of soups and chili. This soup is really easy to make. My recipe doesn’t have any cream but feel free to add up to a cup for a richer soup. The most lengthy part of this recipe is the smoking of the sweet potatoes. Smoking sweet potatoes brings out their sugars, and a really nice nutty flavor.
I smoke them at 275F indirect with hickory, maple or apple. The time can really vary from 3-5 hours depending on their size. Make sure to pierce them multiples of times with a fork or a tip of the knife prior to placing them in the smoker. If you are going to get a nice fire going – you may as well use the whole grill space. I do large batches of sweet potatoes in the smoker then freeze for later use. I like the texture of the sweet potatoes to be really soft. The fork should have no resistance when I poke the potato. When I freeze them I leave them in their jackets then wrap in plastic wrap individually then into a large ziploc bag. Then its easier to pull them out for a mash, a soup, ravioli or even in a sauce.
For the Soup:
- 3 medium smoked sweet potatoes peeled and chopped
- 2 large (1 pound) large leeks chopped & rinsed well
- 1 medium sweet onion finely chopped
- 2 stalks celery finely chopped
- 3 tablespoons bacon fat
- 2 tablespoons minced garlic
- 5 cups chicken stock
- 2 teaspoons fresh thyme
- Kosher salt & pepper to taste
- 1/4 lb bacon cooked then crumbled
- Chopped chives
- Nonni’s Focaccia Croutons Parmesan with Garlic (Available at Sams or Costco)
In a large pot add the leeks, onions, celery, a pinch of salt and the bacon fat. Sweat the veggies for at least 15-20 minutes until they just begin to soften. Add the sweet potatoes, garlic, thyme and chicken stock. Bring the soup to a boil then simmer for 45 minutes to an hour until the leeks are completely soft. Using an immersion blender puree the soup until smooth. Taste the soup then add salt & pepper to your liking. Serve garnished with chives, croutons and bacon. Serve hot or cold.