Baked Sweet Potato Soup

Baked sweet potatoes, cheddar cheese, bacon, sour cream and onions all loaded into a delicious soup for the ultimate in comfort!

Baked Sweet Potato Soup

Craving comfort?! This soups for you!

I’ve been dreaming up this soup for months now! Just been waiting for a little bit cooler weather to make it happen. Although, it’s still in the 80’s here in Dallas, we’ve had a few cool evenings here and there, so I couldn’t wait any longer.

Baked Sweet Potato Soup

I prefer sweet potatoes over white potatoes and last time I was eating my favorite baked potato soup, I though why not make it with baked sweet potatoes?! We’ve been missing out, my friends!

This soup turned out so delicious! The sweet and savory flavors going on in ever bite make you just want to spoon in for more and more and more.

Baked Sweet Potato Soup

A creamy and cheesy soup that’s loaded with chunks of sweet potatoes, bits of bacon, and a few green onions. Tastes just like a loaded baked sweet potato, but in soup form. It’s so simple that you’ll want to make it all throughout the cooler seasons…

Baked Sweet Potato Soup

It makes a huge pot and it gets even more flavorful the next day, so it’s great for leftovers!

Baked Sweet Potato Soup

If you love sweet potatoes, you are going to fall in love with this soup! Enjoy!

~Maegan

Baked Sweet Potato Soup
 
Prep time
Cook time
Total time
 
Baked sweet potatoes, cheddar cheese, bacon, sour cream and onions all loaded into a delicious soup for the ultimate in comfort!
Author:
Recipe type: Main
Serves: 10
Ingredients
  • 5 large sweet potatoes
  • 16 ounces maple bacon slices
  • ⅔ cup all-purpose flour
  • 7 cups milk
  • 2 cups shredded cheddar cheese, divided
  • ¾ cup sour cream, divided
  • 1 bunch green onions, chopped
  • 1 teaspoon salt
  • ½ teaspoon black pepper
Instructions
  1. Preheat oven to 400Β°F. Clean and scrub sweet potatoes. Pierce each sweet potato with a fork about 6 times. Wrap individually in foil and bake for about 45 minutes until soft to the touch. Let cool enough to handle.
  2. Remove the skin from 2 of the baked sweet potatoes and mash them in a bowl. Leave the skin on the remaining sweet potatoes and cut them into small cubes.
  3. Using kitchen scissors or a sharp knife, cut the bacon into small pieces. Add to a large soup pot and cook the bacon over medium-high heat until crisp, about 10 minutes. Remove the bacon from the pot with a slotted spoon, leaving the grease in the pot.
  4. Reserve ¼ cup of the fried bacon bits, ½ cup cheddar cheese, ¼ cup green onions and ¼ cup sour cream for garnishing.
  5. Turn the burner down to medium heat and whisk in the flour. A thick mixture will form. Slowly whisk in the milk and continue to whisk until thickened. Stir in the mashed and cubed sweet potatoes and all but ¼ cup of the chopped green onions. Add ½ cup sour cream, 1-1/2 cups shredded cheddar cheese and the remaining bacon. Slowly stir until cheese is melted.
  6. Ladle soup into bowls and garnish with reserved cheese, bacon, onions and sour cream, if desired.
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