My favourite February soup!
Here's a hearty winter soup that's sure to keep you warm until spring. Quick and easy to prepare, it makes a great lunch or dinner. It's rich, smoky, sweet, and did I mention there's bacon in it? A perfect soup to cuddle up on the couch with.
4 strips of bacon or pancetta, cubed (I used homemade pancetta)
1 onion, diced
2 cloves garlic, minced
2 large sweet potatoes, peeled and cubed
1 litre chicken broth or stock (can also use vegetable broth)
1 chipotle pepper packed in adobe sauce, minced
Salt and pepper to taste (a few pinches of each)
Put bacon into cold stockpot, turning heat up to medium and cooking until crispy. Remove bacon and set aside for later, leaving about 1 Tbsp of bacon fat in the pot. Add onion until soft, then add garlic. Cook until onions are translucent, being careful not to burn garlic.
Pour in chicken stock and bring to a simmer. Add chopped sweet potato, chipotle pepper, salt, and pepper. Simmer together until sweet potato has softened.
Use emersion blender to blend soup into smooth consistency. If using regular blender, work in batches being careful not to splatter. (You may need to add more broth to get a consistency you like!) Adjust spices to taste. You can add the bacon back in before blending, or afterwards if you like it chunky.
Top with fresh herbs, goat cheese (like I did) or even sour cream. Enjoy and stay warm!