Slow-Cooker Sweet Potato Soup with Maple Bacon
- Serving Size6
Ingredients
- 3 lbs sweet potatoes, peeled and cut into 1 inch cubes
- ½ c yellow onion, chopped
- 4 c chicken broth
- ½ tsp salt
- ¼ tsp cinnamon
- ¼ tsp nutmeg
- 1 c unsweetened full fat coconut milk
- 6 slices bacon, chopped
- 2 tsp pure maple syrup
Directions
1
Put the sweet potatoes, onion, chicken broth, salt, cinnamon and nutmeg in the slow-cooker. Cook for 4 hours on high or 8 hours on low, until the sweet potatoes are soft.
2
When ready to serve, heat a small skillet over medium-high heat. Line a plate with paper towels.
3
Add the coconut milk to the slow-cooker and puree until smooth using an immersion blender, set aside on warm. Alternatively, blend in batches in a blender.
4
Add the bacon and maple syrup to the skillet. Cook the bacon until crisp, 4-5 minutes. Transfer to the paper towel lined plate.
5
Ladle the soup into bowls (about 1-1/2 cups each) and top with bacon.
Recipe adapted from: realfoodandicecream
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