Sweet potatoes are full blown imposters. They call themselves potatoes, but are not actually related to them. There are as many different types of sweet potatoes as there are colors in a rainbow; however, the one we usually have in mind when we think about this vegetable is a type called the Beauregard. I think that is quite a funny name, as it’s comprised of the two French words, “beau” = beautiful and “regard” = look. Now I don’t know about you, but I wouldn’t call sweet potatoes the Holy Grail of beauty. Not that this matters – what matters is that they are tasty, just like this soup.
At a glance
- Servings: 4
- Calories per serving: 294 kcal
- Preparation time: 15 min
- Time from start to finish: 25 min
- 3 medium sized (17,5 ounces/500 grams) sweet potato
- 1/2 medium-sized onion
- 17,5 ounces (500 ml) of vegetable broth
- 1 teaspoon of butter
- 7 ounces (200 ml) of sour cream
- 2 tablespoons of grated parmesan
- 4 slices of streaky bacon
- Salt and pepper to taste
Start by chopping the onion, garlic and sweet potato into dices. Bring a pot of water to medium heat, melt the butter in it and then add the garlic and onion. Cook for 1-2 minutes. Add the sweet potato and vegetable broth and cook everything for 15 minutes.
Meanwhile, cook the bacon in a pan and once it has reached a crispy state, place it on a paper towel. Crush the bacon by folding the paper towel and squeezing it a few times. Thereby you’ll get perfectly sized bacon bits, without creating a mess like you would if you used a knife to cut the slices into small pieces.
Take the pot off the stove, add the sour cream and use a blender to create a smooth soup. Stir in the grated parmesan and add salt and pepper to taste. Drizzle the bacon bits on top.