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Sweet Potato Soup With Maple Sour Cream and Candied Bacon
Sweet Potato Soup With Maple Sour Cream and Candied Bacon

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We hope you got insight from reading it, now let’s go back to sweet potato soup with maple sour cream and candied bacon recipe. You can have sweet potato soup with maple sour cream and candied bacon using 17 ingredients and 10 steps. Here is how you achieve that.

The ingredients needed to cook Sweet Potato Soup With Maple Sour Cream and Candied Bacon:
  1. Take 4 tablespoons Unsalted Butter
  2. You need 2 shallots thinly sliced
  3. Get 4 sprigs fresh Thyme
  4. Get 1/4 cup Peels From the Sweet Potatoes
  5. Provide 4 1/4 cup water
  6. Prepare 2 Pounds Sweet Potatoes
  7. Provide 1 tablespoon brown sugar
  8. Take 1/2 teaspoon apple cider vinegar
  9. You need 1 1/2 teaspoons kosher salt
  10. Prepare 1/2 teaspoon black pepper
  11. You need For the garnish
  12. You need 3 teaspoons brown sugar
  13. You need 1/2 teaspoon apple cider vinegar
  14. Take 1 cup sour cream
  15. Provide 1/4 cup maple syrup
  16. Use 4-6 slices bacon
  17. Prepare Green onions or chives thinly sliced enough to top the soup
Steps to make Sweet Potato Soup With Maple Sour Cream and Candied Bacon:
  1. Peel the Sweet Potatoes saving ¼ cup of the peels. Then cut the potatoes in half-length wise, then slice ½ inch thick cuts width wise.
  2. Melt butter in pot then add the shallots and thyme and cook for about 5 min till soft.
  3. Now add the water and bring the water to just to it begins to boil and then turn off the heat and add the sweet potatoes and the peels into the pot and let everything steep for 20 min. With a cover on the pot
  4. After the 20 min add the Table spoon of Brown Sugar, ½ teaspoon of cider vinegar, 1 ½ teaspoons of kosher salt and ¼ teaspoon of pepper.
  5. Turn the heat back on and bring to almost boiling again once it reaches to a simmer cook for 10 min on medium heat.
  6. While you wait cut the bacon into small strips and begin to cook the bacon until crispy. Drain the fat away and then place the bacon back into the pan and add the 3 teaspoons of brown sugar and the Cider Vinegar.
  7. Cook until the sugar dissolves and is well coated the bacon. Place onto a plate once the bacon is done.
  8. Once the Potatoes are done cooking remove the thyme sprigs and spoon the potatoes and peels into the blender but only fill it about half way. Puree until smooth. Work in batches until all the potatoes and peels are completely smooth. Place back everything back into the pot.
  9. Mix the Sour Cream with the maple syrup
  10. Place the soup into the bowl add the maple sour cream and then add the candied bacon around the soup. And chives or green onions Enjoy.

Also good with sour cream and green onions! This stores well for a few days in the fridge - reheats nicely. Creamy slow-cooker sweet potato soup topped with crunchy, salty-sweet maple bacon. Get a boost of beta-carotene with this shortcut to classic twice-baked potatoes. Cut out much of the fat in traditional recipes by substituting reduced-fat sour cream and cheese for milk and butter.

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