1cupcoconut milk, I used "original" from the refrigerated section of the grocery store
2tspSalt and 1/8 tsp ground black pepper, or to taste
2Tbspparsley to garnish, optional
Instructions
In a large pot, or French Oven, over medium heat, cook bacon in it's own fat until crisp (8-10 min). Remove with a slotted spoon to a paper towel-lined plate. Leave 3 Tbsp oil in the pot; discard excess or leave it in there for a more flavorful soup.
Add chopped onion, and celery and cook 4 min or until soft, stirring occasionally, then add 2 pressed garlic cloves and saute another minute.
Stir in diced sweet potatoes, 1/2 tsp dried thyme leaves and 2 tsp salt. Now pour in 4 cups chicken broth, partially cover and simmer 20 min or until sweet potatoes are easily pierced with a fork.
Puree soup until smooth. I accomplished this in two batches in my Blender. Return soup to pot and stir in 1 cup coconut milk, or add it to reach desired consistency then season with more salt and pepper to taste if desired. Serve in warm bowls. Sprinkle the tops with bacon and garnish with chopped parsley, if using.
Notes
Great tip from my husband Vadim: To partially cover with lid, place a wooden mixing spoon across one side of your pot and place your lid over it. This way the lid won't hang over the edge and drip onto the stove and the lid is less likely to shut closed unexpectedly and cause your pot to boil over.
Nutrition Facts
Creamy Sweet Potato Soup Recipe
Amount per Serving
Calories
418
% Daily Value*
Fat
22
g
34
%
Saturated Fat
12
g
75
%
Cholesterol
37
mg
12
%
Sodium
1566
mg
68
%
Potassium
970
mg
28
%
Carbohydrates
36
g
12
%
Fiber
5
g
21
%
Sugar
7
g
8
%
Protein
20
g
40
%
Vitamin A
21607
IU
432
%
Vitamin C
8
mg
10
%
Calcium
74
mg
7
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.