Southwestern Sweet Potato Soup
Southwestern Sweet Potato Soup is like a loaded baked potato soup but with a sweet and spicy kick!
Servings 8
Calories 400kcal
Ingredients
- 1 large sweet potato
- 8 small Yukon Gold or red skinned potatoes
- 1 small yellow or sweet onion
- 10 slices bacon
- 1 15 oz can creamed corn
- 1 tsp salt
- 1 tsp ancho chile powder
- 1/2 tsp smoked paprika
- 1/2 tsp black pepper
- 1/4 cup chipotle salsa I used Frontera brand
- 4 cups vegetable broth
- 1/2 cup sour cream
- shredded cheddar, sour cream and more chipotle salsa for serving
Instructions
- Preheat oven to 400 degrees F.
- Line a baking sheet with parchment paper and evenly place 8 slices of the bacon on the baking sheet. Bake until bacon is crisp. Remove bacon to a paper towel lined plate and set aside.
- In a soup pot over medium heat, add the remaining two slices of bacon and cook until crisp. Remove the bacon to the paper towel lined plate.
- Crumble all 10 slices of the cooked bacon and use it as a topping for the soup.
- Chop the onion and add the onion to the pot with the bacon fat. Cook until the onion is starting to soften.
- While onion is cooking, peel and chop the potatoes.
- To the softened onion in the pot, add the creamed corn, salt, chile powder, smoked paprika, pepper, chipotle salsa and vegetable broth. Bring to a simmer and scrape any browned bits off the bottom of the pan.
- Stir in the chopped potatoes. Cover the pot and simmer for about 25 minutes, or until all the potatoes are easily pierced with a fork.
- Remove the pot from the heat. Stir in the 1/2 cup of sour cream.
- Use an immersion blender to puree the soup.
- Return the soup to the stove and heat until warmed through.
- Top each bowl of soup with cooked and crumbled bacon, shredded cheddar cheese, more chipotle salsa and sour cream.
Nutrition
Calories: 400kcal