Sweet Potato Soup Recipe | Winter Soup | Crockpot Soup

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.

Easy clean up in the kitchen with Handmade Dish Cloths from Moomettes Crochet Shop !

Sweet Potato Soup

 4-5 Sweet Potatoes or Yams, peeled and cubed

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.

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© Frugal New England Kitchen 

Adapted from: Never Enough Thyme - American Hotel

Vegetable Garden Goulash Soup

Make several batches of this easy Garden Vegetable Goulash Soup recipe from fresh veggies such as green zucchini, yellow summer squash and corn.

My Nana would even add a few beef shanks and then cut up the meat (for those who prefer some beef in their soup)

U.S. Dietary Guidelines recommend that adults and children alike should eat from 5 to 13 servings of fruits and veggies a day, each serving being at least 1/2 cup.

It's a great soup recipe for anyone trying to add extra veggies if you're on a low carb diet or trying to limit your intake of meat, such as the Mediterranean Diet Way of Eating MDWOE

Store this vegetarian Goulash Soup in freezer containers so you can enjoy when the harvest is over and the leaves start to turn in Autumn.

Other hearty vegetable soup recipes here
Fresh String Bean Soup
Butternut Squash Soup
Traditional Kapusta Soup (Cabbage)
Vegetable Barley Soup

Simple Vegetarian Vegetable Goulash Soup Recipe

This is a hearty, thick vegetarian soup that uses up the veggies the neighbors drop off at the end of the Summer.

Make Goulash Soup a meal and serve with fresh baguette bread and your favorite wine or beverage.

Easy clean up with these handmade dish cloths from Moomettes Crochet Shop !

Vegetable Goulash Soup

2 Green Zucchini, diced
2 Yellow Summer Squash, diced
1 can Corn, or remove kernals from fresh corn on the cob
2 small Broccoli florets, diced
1 small Onion, chopped
1 Green pepper, diced
1 tsp. Garlic, or 4 cloves minced
1/2 pkg. bacon, friend and cut small
3 c. chicken broth
3 c. tomato juice
1 small can Del Monte stewed or diced tomatoes
1 small can green beans, or fresh green beans
1 small can yellow beans, or fresh beans
salt and pepper to taste

Place all the above in a large soup pot and simmer 2 hours.

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© Frugal New England Kitchen