Sweet Potato Soup


  • 2

    pounds sweet potatoes, halved lengthwise, about 2 large potatoes

  • ¼

    cup water

  • 2

    teaspoons olive oil

  • 1

    cup onion, chopped

  • ½

    teaspoon ground cumin

  • ¼

    teaspoon crushed red pepper

  • 4

    cups unsalted chicken stock (such as Swanson)

  • ¼

    teaspoon salt

  • 6

    bacon slices, cooked and crumbled

  • 1

    ounce fresh Parmesan cheese, shaved, about ¼ cup

  • 2

    tablespoons flat-leaf parsley leaves (optional)


Place potatoes, cut sides down, in an 11 x 7-inch microwave-safe baking dish. Add 1/4 cup water; cover with plastic wrap. Microwave at HIGH 15 minutes or until potatoes are tender. Cool slightly; discard potato skins. Heat a saucepan over medium-high heat. Add oil; swirl to coat. Add onion; sauté 1 minute or until translucent. Stir in cumin and red pepper. Add stock to pan; bring to a boil. Place half of sweet potato and half of stock mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters); blend until smooth. Pour puréed soup into a large bowl. Repeat procedure with remaining sweet potato and stock mixture. Stir in salt. Divide soup evenly among 6 bowls; sprinkle cooked bacon and Parmesan cheese evenly over top. Garnish with parsley, if desired.

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