Sweet Potato Soup

I came up with this recipe a couple of weeks ago but forgot to take a photo. However it’s so tasty and perfect for fall that it’s time to share it. We love potato soup, and this seemed like a logical combination. For additional flavor boasters, I used onion, red bell pepper, and bacon (of course). Andy and I loved the results and we’ll definitely have this soup again. Enjoy!

Sweet Potato Soup
2 bacon slices, chopped
1 onion, chopped
1 red bell pepper, chopped
1 garlic clove, minced
4 medium sweet potatoes, peeled and cut into chunks
1 (32-oz.) box chicken broth
2 cups water
1/2 cup milk
Salt and pepper to taste

1. Cook bacon in Dutch oven until crisp; drain on paper towels. Leave 1 tsp. bacon drippings in pan, and sauté onion and bell pepper until softened. Stir in garlic, and cook 1 more minute. Add in sweet potatoes and next 2 ingredients. Bring to a boil, and cook 15 minutes or until sweet potatoes are tender. Use immersion blender to puree mixture until smooth. Stir in milk, and season with salt and pepper to taste. Serve with crumbled bacon.