Smokey Sweet Potato Soup

1. 1

   In heavy skillet cook the diced bacon until crisp, remove bacon from skillet and reserve for other uses.

2. 2

   To the same skillet with bacon drippings, add the chopped onion, leek and garlic; cook over low heat, stirring occasionally until vegetables are soft, approximately 10 to 15 minutes.

3. 3

   Add the cut sweet potatoes and stir for 5 minutes.

4. 4

   Stir in the chicken stock, thyme and nutmeg, bring to a boil.

5. 5

   Partially cover and simmer over low heat until the sweet potatoes are tender, about 2o to 30 minutes.

6. 6

   Transfer the potatoes, vegetables and most of the broth to the blender reserving remaining broth in a separate container.

7. 7

   Puree the potato mixture until smooth, return the puree to the soup pot, add cream and thin with remaining broth to desired consistency.

8. 8

   Season to taste with salt.

9. 9

   To serve, reheat soup stirring often, garnish with sour cream and pickled jalapenos.

10. 10

    The soup can be made ahead of time and reheated before serving.

* Per serving · 4 servings · Values may vary.