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| COUNTRY INN SWEET POTATO SOUP | |
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Cook 3 slices bacon crisp; drain and reserve. In same pan, add: 1 1/2 tbsp. butter 1/2 c. minced onion 1 lg. carrot, thinly sliced 1 rib celery, chopped 1 to 4 bay leaves Cook until soft, then transfer to a Dutch oven. To this add: 1 lg. sweet potato, thinly sliced 1 Idaho potato, thinly sliced 2 c. chicken broth 1/2 c. water Pinch of nutmeg Salt and pepper to taste Bring to a boil, cover and simmer 20 to 25 minutes. Discard bay leaves; puree (if desired) and season with nutmeg, salt and pepper. Top each bowl with bacon. makes 2 servings. Try it, you'll like it!! | |
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recipe reviews #47240
Theresa (Nova Scotia) says:
This soup is absolutely delicious. I puree it and it is creamy, hearty and satisfying.
#55206
Gordon Gartrell (North Carolina) says:
This is good, but needs a lot of salt to balance the sweet potato, so don't use low-sodium broth. More bacon is better. We also sprinkled on some fresh cilantro in the bowl, and that was a nice addition and presented very well. You might have to simmer it longer than a half hour, however, to make sure the sweet potato pieces are really cooked, otherwise it will taste bitter.
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