Try this loaded baked potato soup recipe the next time you’re looking for a comforting, hearty meal that pairs well with a favorite salad!
Note: this is a variation of a recipe that originally appeared in the January 7, 2021 edition of The Salem News.
- 6 slices of thick turkey bacon, coarsely chopped
- 1 diced yellow onion
- 2 chopped cloves of garlic
- 2 pounds of peeled and diced sweet potatoes
- 10 ounces of cauliflower that has been cut into florets
- 4 ½ cups of chicken bone broth
- 1 cup of whole milk
- 3 ½ teaspoons of fine sea salt
- ½ teaspoon of smoked paprika
- ½ teaspoon of apple cider vinegar
- ½ teaspoon of freshly squeezed lemon juice
- Chopped fresh chives for serving
- Sour cream for serving
- Line a plate with some paper towels.
- Cook the turkey bacon in a stockpot for about 8 minutes over medium heat until it becomes crisp.
- Place the bacon on the plate of paper towels to drain.
- Reserve about 2 tablespoons of the bacon grease in the pot, getting rid of the rest.
- Place the pot on medium-high heat, and add in the onion and garlic, sautéing them for about 2 minutes until they become fragrant.
- Add half of the sweet potatoes and all of the cauliflower and cook them for 5 minutes while frequently stirring.
- Add the chicken bone broth in, and bring the ingredients to a gentle boil, allowing them to cook in this manner for 10 minutes, until the cauliflower and potatoes become tender.
- Blend the soup in small batches until each batch becomes smooth, using a kitchen towel to cover the blender instead of the usual top to allow steam release.
- Return the smoothly blended soup in its entirety to the stockpot and add in the milk, remaining sweet potatoes, salt, vinegar, lemon juice, and paprika.
- Bring the soup to a boil over medium-high heat, then turn the heat to low and simmer for about 12 to 15 minutes, frequently stirring, until the sweet potatoes have reached a tender consistency and the milk has thickened the soup.
- Ladle the soup into bowls, and top with the turkey bacon, chives, and sour cream, serving immediately.
- Use an airtight container to store leftover soup in a freezer for 6 months, or in the refrigerator for 5 days.
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