Name: Sweet Potato & Jalapeno Soup
Prep time: 5 min
Yield: 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

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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:

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:

Drain yams and transfer to a bowl to mash; set aside.
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).
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.
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.
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:

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:

Drain yams and transfer to a bowl to mash; set aside.
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).
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.
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.
To serve, divide soup between 4 warmed bowls and garnish with reserved jalapeno slices.

Share This Recipe:

Sweet Potato & Jalapeno Soup

Prep Time:

Cook Time:

Servings:

Ingredients:

Steps to Prepare:

Sweet Potato & Jalapeno Soup

Prep Time:

Cook Time:

Servings:

Ingredients:

Steps to Prepare:

Share This Recipe:

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