Loaded Baked Sweet Potato Soup


Loaded Baked Sweet Potato Soup


  • 4 large sweet potatoes, skin removed and cut into cubes

  • 4-5 slices of thick cut bacon (I used applewood smoked)

  • 1/2 cup carrots, chopped

  • 1/2 cup leeks, sliced (cleaned and trimmed)

  • 1/4 cup white onion, chopped

  • 1 tbsp sherry

  • 4 cups chicken broth

  • 1 cup buttermilk

  • salt

  • pepper


  1. In a large skillet, sauté the bacon on medium heat until crisp and the fat has been rendered, about 5 minutes. Remove bacon from skillet and place on paper-towel-lined plate.

  2. Pour 1 tablespoon of the bacon grease into a large pot, or dutch oven, reserving the rest for another use.

  3. Heat the bacon grease, and add the carrots, leeks, and white onion. Saute until the vegetables become soft, about 7 minutes.

  4. Add the sherry to the the pot and scrape up any brown bits. Let simmer for 3 minutes.

  5. Add 4 cups of chicken broth and bring to a boil. Then add the sweet potatoes, and boil until soft. This can take upwards of 30 minutes.

  6. Turn off the heat and cool the soup. Then be very careful adding it into a blender and puree. (You may have to do this in batches. Alternatively, you can use a stick blender in the pot).

  7. Return to the pot and add in the buttermilk, season with salt, and pepper. Then stir to incorporate. Warm the soup through on a medium heat.

  8. Garnish with chopped up bacon when serving. You may even use grated guyere or cheddar cheese.