Bacon and Sweet Potato Chowder
Bring on the sweater weather and cozy soups! Fall is here!
While it’s only September in Wyoming, the Rocky Mountains have already seen its first snowfall. Can you believe it? Sometimes mother nature decides to skip fall and jump straight to winter. But not before I throw on some thick wool socks and make my favorite soup for the season: Bacon and Sweet Potato Chowder. You’re welcome!
This soup is the ultimate cold weather dinner, sure to warm your spirits. It’s slightly sweet, creamy, savory, and loaded with healthy veggies. The flavor is insane. I love to pair it with a warm loaf of crusty sourdough bread, topped with fresh herbs.
My family LOVES this meal. It’s the best way to get my 5 year old to eat kale.
The other thing I love about this meal is its versatility. If you don’t have bacon on hand, use pancetta or sweet Italian sausage. If you’re not a fan of sweet potato, try red or Yukon gold potatoes. Spinach or Swiss chard would be delicious in leu of kale. Or, to make it vegan or dairy free, leave out the meat entirely and make it with vegetable broth. So many options! Again, you’re welcome.
Bacon and Sweet Potato Chowder
serves 6
You’ll need:
6 oz thick cut bacon, cut into one inch chunks
1 yellow onion, diced
2 large garlic cloves (3 if they’re small), minced
1 tsp kosher salt
1 tsp ground pepper
1/2 tsp dried crushed sage leaves
1/2 tsp dried oregano leaves
1/4 tsp smoked paprika
1 cup carrots (about 3 carrots), chopped
1/2 cup celery (about 2 stalks), chopped
3 cups sweet potato (about 2 medium sized), chopped
6 cups low sodium chicken broth
1/2 cup half and half or coconut milk
3 cups kale, roughly chopped
Garnishes
Fresh Italian parsley, chopped
Fresh basil, chopped
Fresh sage leaves
Roasted pepitas or salted cashews
Make the soup:
Place a large soup pot over medium-high heat. Add the bacon. Cook till slightly crispy and browned, stirring occasionally. Spoon the bacon out onto a paper lined plate and set aside. Reserve the bacon fat in the pot. If you’re making this vegetarian, begin the soup by heating 3 tablespoons olive oil.
Reduce the heat to medium and add the onion to the pot. Cook for about 7 to 8 minutes until softened and translucent. Add the chopped garlic, salt, pepper, sage, oregano, and smoked paprika. Stir for one minute, being careful not to burn the garlic.
Add the carrots, celery, and sweet potatoes. Stir everything till combined and continue cooking over medium heat for 5 minutes, stirring occasionally.
Add the chicken broth, stirring to combine. Bring the soup to a boil, then simmer for about 25 minutes, stirring occasionally, until the vegetables have softened.
Stir in the half and half or coconut milk. Add the chopped kale and half of the crispy bacon. Add salt and pepper to taste. Continue to simmer for another 10 minutes.
Ladle the soup into deep bowls and top with the remaining bacon, chopped fresh herbs, and roasted pepitas or chopped cashews.
