A creamy, delicious soup that is serious comfort food! Simple, but oh so satisfying!
Soup season is in full force, especially when the temperatures have been below freezing for the past few weeks. I want to cry it’s so cold. Plus, our middle child just had braces put on her teeth, and chewing anything is just too painful for her right now. So soup it is!
I’ll admit, I love soup. It’s easy to make, and everyone in my family loves it. Translation: there aren’t any arguments and food stand offs at dinner time when I serve this. This soup is thick and will fill you up fast. It is serious winter comfort food! I love making it in my Lodge Color Enameled Cast Iron Dutch Oven. The coating on this makes it nonstick so clean up is a cinch. And it is so pretty I don’t mind serving straight from the pot. I have the pretty blue one, and I should have taken pictures with it…it just didn’t match my fall bowls I wanted to use in these pictures (blogger problems, hehe).
I have seen many, many soup recipes that call for flour or some other thickener. Trust me when I say you really DON’T need it!
In this recipe I used white sweet potatoes, but the regular orange ones would work wonderfully as well. As for toppings, the sky is the limit. I love bacon (who doesn’t?!), fresh herbs, chopped green onion. If you can tolerate it a dollop of sour cream or a sprinkle of grated cheese would be tasty too.
And one last tip, this recipe will make about 6-8 servings. Which gives me enough to feed my family, plus lunch for me and my husband the next day. If you’re feeding a smaller crew cut the recipe in half. And, like always, hover over any of these pictures to PIN.
Now, I’m gonna go plant myself in front of the fireplace with a blanket, a bowl of this delicious soup, and some Grey’s Anatomy is calling my name on Netflix.
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- 10 slices of bacon, chopped
- 5 white sweet potatoes
- 1 yellow onion, chopped
- 1 clove of garlic, pressed
- 2 cans of coconut milk
- 2 C chicken broth
- 1 tsp dry basil
- fresh thyme to taste
- salt and pepper to taste
- Cook chopped bacon on a skillet over medium heat. When cooked thoroughly place bacon on a paper towel to absorb grease. Reserve bacon fat.
- Wash sweet potatoes. Chop into large cubes and boil for about 15 minutes until they are tender when poked with a fork.
- Over medium heat, in a dutch oven or large cooking pot, warm 2 Tbsp of the reserved bacon fat.
- Cook onion in the bacon fat until translucent. Add the garlic and cook for 1 min, or until garlic becomes fragrant.
- Stir in the coconut milk and broth to the onions.
- Add some of the potatoes to a blender, and add enough of the broth mixture to cover the potatoes. Pulse until the potatoes are fully mixed with the broth. Pour mixture into the dutch oven and repeat until all the potatoes are fully incorporated into the soup.
- Heat the soup over low/medium heat if necessary.
- Top soup with bacon and fresh herbs before serving.