Whether I like it or not, winter is just around the corner and I’m not ready for it! It snowed last week, Mother Nature’s way of telling me to deal. The only thing I do love about cold weather is all of the comfort foods, the problem is I still need my jeans and sweaters to fit. As much as I love a good, creamy soup I don’t often make them because I’m usually the only one in my house who will eat enough of it and they don’t freeze well. Not to mention the fact that it usually involves a long day of cooking in the dutch oven. So, when I found this recipe that not only doesn’t contain cream, yet is creamy, and is ready in less than 30 minutes I was pretty happy.

I did make a couple of tweaks though. As much as I love bacon, one whole slice is just too much for a small bowl of soup, so I reduced the amount the recipe calls for. Believe me, you still get to enjoy quite a bit of bacon. I promise! Also, I reduced the onions by half. I felt that the original recipe had too strong of an onion flavor and it overshadowed the sweet potato which is supposed to be the star. By reducing it, you get a better flavor in my opinion. I’ve honestly also omitted it completely and been satisfied as well.

This is a perfect soup to offer your guests for Thanksgiving. It’s so quick and easy to make and the garnish just looks so pretty.

Creamy Sweet Potato Soup

Ingredients

• 2 lbs sweet potatoes, halved lengthwise (about 2 large)
• 1/4 cup water
• 2 tsp olive oil
• 1/2 cup chopped onion
• 1/2 tsp ground cumin
• 1/4 tsp crushed red pepper
• 4 cups unsalted chicken stock
• 1/4 tsp salt
• 4 bacon slices, cooked and crumbled
• 1 oz fresh Parmesan cheese, shaved (about 1/4 cup)
• 2 Tbsp flat-leaf parsley leaves (optional)

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Place potatoes, cut sides down, in an 11 x 7-inch microwave-safe baking dish. Add water; cover with plastic wrap. Microwave at HIGH 15 minutes or until potatoes are tender. Cool slightly; discard potato skins.

Heat a saucepan over medium-high heat. Add oil and swirl to coat. Add onion; sauté 1 minute or until translucent. Stir in cumin and red pepper. Add stock to pan; bring to a boil. Place half of sweet potato and half of stock mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters); blend until smooth. Pour pureed soup into a large bowl. Repeat procedure with remaining sweet potato and stock mixture. Stir in salt. Divide soup evenly among 6 bowls; sprinkle cooked bacon and Parmesan cheese evenly over top. Garnish with parsley, if desired.

Adapted from Cooking Light, November 2013