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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.

Prep Time:

5 minutes

Cook Time:

55 Minutes

Servings:

4

Ingredients:

  • 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.

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.

Prep Time:

5 minutes

Cook Time:

55 Minutes

Servings:

4

Ingredients:

  • 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.

Share This Recipe:

Facebook
Twitter
Pinterest
Email
Print

Bruce's Holiday Cookbooks

Our yams have been a staple ingredient in holiday recipes for years. We’ve compiled some of our favorite Holiday Recipes from Bruce’s Yams and our sister brand, Glory Foods, into Holiday Cookbooks you can download FOR FREE!

Bruce's Holiday Cookbooks

Our yams have been a staple ingredient in holiday recipes for years. We’ve compiled some of our favorite Holiday Recipes from Bruce’s Yams and our sister brand, Glory Foods, into Holiday Cookbooks you can download FOR FREE!