Creamy Sweet Potato Soup Recipe – The Ultimate Comfort Soup for Fall

By Natasha's Kitchen · 45 min

Ingredients

Instructions

1. In a large pot or Dutch oven over medium heat, cook the bacon in its own fat until crisp, 8-10 minutes. Remove with a slotted spoon to a paper towel-lined plate.
2. Leave 3 tablespoons of fat in the pot (discard the excess, or keep it for more flavour).
3. Add the onion and celery and cook for 4 minutes, or until soft, stirring occasionally. Add the garlic and sauté for another minute.
4. Stir in the sweet potatoes, thyme, salt and pepper. Pour in 4 cups of chicken broth, partially cover and simmer for 20 minutes, or until the sweet potatoes are easily pierced with a fork. Discard the thyme stems.
5. Puree the soup until smooth with an immersion blender, or blend in batches in a high-powered blender.
6. Return the soup to the pot and stir in 12 oz of coconut milk, keeping a little for garnish. Season with more salt and pepper if desired.
7. Bring back to a boil, then remove from the heat.
8. Serve garnished with a drizzle of coconut milk, the crispy bacon and parsley.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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GarlicOnionCeleryBaconCoconut milkSweet potato