This mouth-watering easy winter soup recipe is chock full of sweet potato puree and caramelized onions. Sweet Potato Soup is a healthy dinner idea for a cold fall or winter night or snow day! Vegetarian too!
Hearty Soup Recipe
I like to cook plenty of fall and winter soups, whether in my crockpot or simmering on the back burner. Usually I make my soups on a Sunday and serve as a Sunday dinner.
Most times I always cook a big batch of soup to give away to my daughters. Check out all of my other easy soup recipes recipes to make
I try to cook the best soup recipes for the freezer. That way, there's always an easy meal available that can be served with a fresh loaf of homemade bread that I bake, such as my artisan Sourdough bread, or make in my breadmaker, such as my favorite Irish Soda Bread.
1 lb. Bacon - cup up small and fried in separate pan
2-3 stalks celery, chopped
2 carrots, peeled and shredded
6 c. Emeril's Organic Chicken stock or Vegetable stock
1/2 stick Cabot Butter
2 c. Milk
1 c. onions, caramelized
In a large stock pot, cook sweet potatoes/yams in chicken broth and add carrots, celery and fried bacon with the grease to the soup. The flavor of the bacon is in the bacon grease.
Add butter and cook about one (1) hour on stovetop or on Low in Crockpot or Slow Cooker for 2-4 hours
Using a blender or hand-held immersion blender carefully puree the soup with the milk, a little at a time, in a food processor .
After blending all the soup, add sherry, salt and pepper to taste.
Garnish the soup with balsamic caramelized Spanish onions for added taste and texture.
Notes
Omit bacon, and use Vegetable stock for a vegetarian soup.
Here’s a tasty recipe for Onion Soup that I especially recommend. Serve it up in a pretty soup tureen and simple white dinnerware.
Vidalia Onion Soup
Homemade soup recipes are so versatile, they can be enjoyed any season of the year. Whether as a light summer lunch, or turned into a complete meal for dinner, the possibilities are endless. Some of the best soup I’ve ever had was created by Rose in the kitchen of The American Hotel in Lima, New York when we were traveling in Upstate New York.
The historic American Hotel, located in a 150-year-old building and a member of the National Register of Historic Places, is noted for its homemade soups, featuring unique favorites like cheeseburger chowder, Thai peanut, vegetable beef, cauliflour cheddar, onion soup and New England Clam Chowder.
My husband and I were visiting the Finger Lakes Region of Upstate New York on a trip to visit my brother who said no visit to the area would be complete without a visit to this historic landmark. Of course, everyone knows that the best places to dine are where the locals dine!
We chose to eat in the tavern area of the American Hotel, however there’s a quaint dining room suitable for families or more intimate casual dining, adjacent to the tavern section. While we were enjoying talking up the Bartender, Pat, we learned that he is one of the children of the original owners. It’s his sibling and sister Rose who creates and concocts the fabulous soups!
My husband enjoyed the Chili while I enjoyed the soup of the day, Potato Leek.
What’s especially nice about the cookbook is that preceding each recipe, Rose tells a story and shares a bit of background and local lore about how the recipe came to be created!
Trivia: The American Hotel also happens to boast that it has the world's largest urinal!
The homemade soups that Rose creates are so popular that The American Hotel has printed a cookbook – Never Enough Thyme. I like to collect souvenirs from my travel trips, and of course brought one home, autographed and signed by Rose!
Some of the American Hotel original soup recipe creations include:
½ lb. Bacon, chopped finely
½ c. Butter
2 lbs. Vidalia onions, chopped
4 Garlic cloves, minced
5 c. Chicken stock
1 Bay leaf
2 tbl. Lemon juice
1 c. Sour cream
1 tsp. Thyme
Salt and Pepper, to taste
Saute bacon and garlic in butter in a stockpot until bacon is crisp.
Next add chicken stock, bay leaf, thyme, lemon juice, and onions.
Simmer for one hour.
Discard bay leaf.
Put about half of soup through a blender, in small batches, and mix in sour cream a little at a time.
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