Sweet Potato & Jalapeno Soup
Prep Time 5 minutes
Servings 4

Sweet Potato & Jalapeno Soup

Great sweet potato soup with a spicy twist! Our Sweet Potato & Jalapeno Soup makes a great weeknight meal during fall and winter.

Fit And Healthy

Nutrition Info Per Serving


  • 1 (40 oz.) can Bruce’s Yams Cut Sweet Potatoes
  • 2 slices thick bacon; cut in thirds
  • 2-3 jalapeno peppers; sliced into rings and seeds shaken out
  • 1/2 white onion, diced
  • 1 rib celery, sliced very thin
  • 1 large carrot, peeled and grated
  • 1 clove garlic; minced
  • 1 tsp. Cajun seasoning
  • 1 tsp. fresh lemon juice
  • 2 tsp. dried parsley
  • 4 cups chicken broth
  • 1/4 cup cream
  • 1 tsp. fresh lemon zest

Steps to Prepare

  1. Drain yams and transfer to a bowl to mash; set aside.
  2. In a large saucepan, fry bacon to render fat then remove meat (discard). Add  jalapenos and fry for 2 minutes (remove a few for garnish).
  3. Next add the onion, carrots, celery, garlic and Cajun seasoning; saute for 10 minutes over low heat. Stir in lemon juice, parsley and chicken broth. Bring to a boil then reduce heat to a simmer; cook for 30 minutes, stirring occasionally.
  4. Remove soup from heat and (in 2 batches) transfer to a blender and puree until smooth. Return blended soup to the saucepan and continue to cook for an additional 10-15 minutes. Turn off heat and stir in cream and lemon zest.
  5. To serve, divide soup between 4 warmed bowls and garnish with reserved jalapeno slices.