Ingredients

The following ingredients have 7 Servings
  • 4 slices bacon
  • 1 onion (diced)
  • 2 cloves garlic (minced)
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 4 cups chicken stock/broth (plus more if needed)
  • 4 carrots (peeled and cut roughly into 1-inch pieces (approximately 2-3 cups))
  • 4 sweet potatoes (peeled and cut roughly into 1-inch cubes (approximately 4-5 cups))
  • 4 oz. blue cheese crumbles (for serving)
  • chopped fresh parsley for garnish (if desired)

Instruction

  • Cook the 4 strips bacon until crispy in a large pot over medium heat. Remove bacon and set aside on a paper towel to drain.
  • Sauté the onion in the bacon grease until softened and starting to brown (2-3 minutes)
  • Add the 2 minced cloves garlic, smoked paprika (1 teaspoon), chili powder (1 teaspoon), cayenne pepper (1/4 teaspoon), kosher salt (1 teaspoon), and black pepper (1/4 teaspoon). Stir to coat for one minute, or until garlic becomes fragrant.
  • Add 4 cups chicken broth, the carrots, and the sweet potatoes. Bring to a boil, cover, and simmer for 20 minutes, or until vegetables are tender when pierced with a fork.
  • Meanwhile, chop the bacon into small pieces.
  • Use an immersion blender to puree the soup (or a standing blender in batches). If the soup is too thick, add more chicken broth (or water, in a pinch) 1/2 cup at a time, pureeing each time for a creamier texture.
  • Taste and adjust seasoning as needed.
  • Serve with chopped bacon pieces and blue cheese crumbles on top, garnished with parsley if desired.