Sweet Potato Soup
Keep it keto with Sweet Potato Soup!
Ingredients
2 sweet potatoes, peeled and diced (or substitute a bag of frozen root vegetables)
4 pieces of thick cut bacon
1 tablespoon olive oil
1 medium red onion, diced
A dash or two of hot sauce
3 cups chicken broth
1 cup heavy cream
2 tablespoons Italian parsley, chopped
Ground black pepper and salt, to taste
Instructions
Preheat oven to 400F. Coat sweet potatoes in olive oil and season with pepper and salt. Roast in the oven until fully cooked; 20-30 minutes depending on the size of your dice.
As your sweet potatoes roast, heat a skillet over medium heat. Add the bacon and cook for 4 minutes; flip once and cook for another 3-4 minutes. Remove bacon and drain on a paper-towel lined plate to cool, then roughly chop. Add diced red onion to the bacon drippings, season with a few dashes of hot sauce, and sauté for 5-7 minutes.
Heat up your chicken stock in a pot over medium heat. Once it starts to boil, reduce to low heat. Add the roasted sweet potatoes and red onions to the pot, along with the heavy whipping cream.
Using a potato masher, or the back of a spoon, mash some of the sweet potatoes until the soup reaches your desired consistency. Add Italian parsley and simmer on low for another 5 minutes.
Add bacon and adjust seasoning as needed. Garnish with scallions, sour cream, shredded cheese, or nothing!
Sweet Potato Soup
Ingredients
Instructions
- Preheat oven to 400F. Coat sweet potatoes in olive oil and season with pepper and salt. Roast in the oven until fully cooked; 20-30 minutes depending on the size of your dice.
- As your sweet potatoes roast, heat a skillet over medium heat. Add the bacon and cook for 4 minutes; flip once and cook for another 3-4 minutes. Remove bacon and drain on a paper-towel lined plate to cool, then roughly chop. Add diced red onion to the bacon drippings, season with a few dashes of hot sauce, and sauté for 5-7 minutes.
- Heat up your chicken stock in a pot over medium heat. Once it starts to boil, reduce to low heat. Add the roasted sweet potatoes and red onions to the pot, along with the heavy whipping cream.
- Using a potato masher, or the back of a spoon, mash some of the sweet potatoes until the soup reaches your desired consistency. Add Italian parsley and simmer on low for another 5 minutes.
- Add bacon and adjust seasoning as needed. Garnish with scallions, sour cream, shredded cheese, or nothing!
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